Monday, September 10, 2012

Blueberry Cornmeal Cake

Huckleberry Bakery and Cafe here in Santa Monica, CA, makes some of the most delicious tea cakes and breads...ever. A couple of months ago I stopped by and forced myself to try a few new things (I almost always snag a slice of lemon poppyseed tea cake with my americano). One of the items was a slice of their blueberry cornmeal cake. It was crusty on the outside and super moist on the inside with layers of freshly baked blueberries and that perfect balance of salty sweetness in each bite. 

We debated how they got it so moist. Was it butter? oil? Turns it was it both (plus ricotta and plain yogurt). I braced myself for weeks of research and development that would most likely involve several tries at the recipe before reaching the perfect one. Then the most magical thing happened. 

Bon Appetit published their recipe. Score. 

Naturally, I made a few small changes. I substituted greek yogurt instead of regular plain ol' yogurt. I also added a 1/2 cup of sweet corn for texture and additional amazingness (as if it needed more). It turned out super delicious. We finished it with a sprinkle of powdered sugar. Heaven on a plate. 


Blueberry Cornmeal Cake 


Ingredients 
Nonstick Vegetable oil Spray 
1 1/3 cups AP flour 
2/3 cup yellow cornmeal 
2 tsp baking powder
2 tsp baking soda
6 Tbsp vegetable oil 
2 large eggs
1 Tbsp vanilla extract
1 tsp honey
10 Tbsp unsalted butter, room temperature 
3/4 cup plus 3 Tbsp sugar, divided
1 1/2 tsp salt
1 cup ricotta cheese
1/3 cup plain greek yogurt
1/2 cup corn (fresh or canned)
3 cups fresh blueberries 
Confectioners Sugar (optional garnish)

Special Equipment
10-inch diameter springform pan with 2 3/4 inch-high sides

Method
1. Preheat oven to 325 F and spray pan with nonstick spray. 
2. Whisk flour and next 3 ingredients in a medium bowl. Whisk oil, eggs, vanilla, and honey in another medium bowl. 
3. Using an electric mixer, beat butter, all but 1 Tbsp of the sugar, and salt in a large bowl until creamy. With mixer running on medium speed, gradually add egg mixture and beat to blend. Then add flour just to blend. Then ricotta, yogurt, and corn. Beat on low just to blend together. 
4. Pour half the batter in your pan and then scatter 1 1/2 cups of blueberries over the top. Pour the rest of the batter carefully over the top and spread evenly. Scatter remaining blueberries over the top and sprinkle with remaining 1 Tbsp of sugar. 


5. Bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hours and 15 minutes or so. Let cool completely before removing from pan. 
6. Enjoy! 


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