I snagged this recipe from Bon Appetit May 2010 to use up my CSA blueberries and some other blueberries I had in the frig. Apparently it's from a restaurant in Santa Monica called the Huckleberry Bakery & Cafe.
- Nonstick vegetable oil spray
- 1 1/3 cups flour
- 2/3 cups yellow cornmeal
- 2 tsp baking powder
- 2 tsp baking soda
- 6 Tbl vegetable oil
- 2 large eggs
- 1 Tbl vanilla extract
- 1 tsp honey
- 10 Tbl unsalted butter, room temperature
- 3/4 cup plus 3 Tbl sugar
- 1 1/2 tsp salt
- 1 cup ricotta cheese
- 1/3 cup plain yogurt (I had french vanilla so I used that)
- 3 cups blueberries
- Preheat oven to 325. Spray a 10-inch springform pan with 2 3/4" sides with nonstick spray.
- Whisk flour and next 3 ingredients in medium bowl.
- Whisk oil, eggs, vanilla, and honey in another medium bowl.
- Using electric mixer, beat butter, 3/4 cup + 2 Tbl sugar, and salt in large bowl until creamy
- With mixer running on medium speed, gradually add egg mixture; beat to blend.
- Beat in flour mixture just to blend.
- Add ricotta and yogurt; beat on low speed just to blend.
- Pour half the batter into prepared pan. Scatter 1 1/2 cups blueberries over. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over. Sprinkly remaining 1 Tbl sugar over.
- Bake cake until top is golden brown and test inserted into center comes out clean, about 1 hour and 15 minutes. Cool completely in pan on rack.
Serves 12.
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