Huckleberry Cafe in Santa Monica was always on my can’t-wait-to-visit list. When I finally made it there for the first time, I ordered at least one of everything in the case (seriously). The LA-chic guy behind the counter just stared at me, stupefied. Ever-so-politely, he inquired if maybe I wasn’t from the area? When I clarified that I was visiting from Wisconsin, his expression quickly changed to one of patronized comprehension, my enthusiasm for sweet abundance now so easily justified for him. ????
This cake is one of Huckleberry’s signatures, and for good reason. I like to call it an “anytime” cake, because, well, it can appropriately be enjoyed any time of day: breakfast…brunch…afternoon snack…summer bbq…even as an evening dessert garnished with a generous scoop of ice cream.
And the best part? When it comes to making it, it’s a straightforward cake that’s dressed to impress! The crackly sugar topping, the juicy blueberries…it’s equal parts rustic and elegant, tender and delicious, and guaranteed to garner rave reviews!Print
Makes one 10" cake.
- ¾ cup + 1 ½ TB unsalted butter, cubed, room temperature (195 g)
- ¾ cup + 3 TB sugar, plus 2 TB (divided) (190 g)
- 1 ½ tsp salt (fine grain, like table or sea salt)
- 2 eggs
- 4 ½ TB canola oil
- 3 TB maple syrup
- 1 TB vanilla
- 1 ½ cups all-purpose flour (200 g)
- ¾ cup cornmeal (120 g)
- 2 ¼ tsp baking powder
- ¾ tsp baking soda
- 1 cup + 2TB whole plain yogurt (270 ml)
- ½ cup + 1 TB ricotta (130 g)
- 1 cup blueberries (150 g)
- Position a rack in the middle of your oven and preheat to 350F. Line and grease a 10″ round cake pan.
- In a stand mixer fitted with the paddle attachment, cream the butter ¾ cup + 3 TB (190 g) sugar and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
- With the mixer on low speed, pour in the canola oil, maple syrup, and vanilla. Pause mixing and add the flour, cornmeal, baking powder, baking soda, yogurt, and ricotta. Mix cautiously, just until incorporated. Do not overmix!
- Scoop the batter into the prepared pan, level, top with blueberries, and sprinkle with the remaining 2TB sugar. Bake for 1 hour and 10 minutes, or until a cake tester comes out clean. Do not overbake! Allow to cool for about 15 minutes in the pan.
- Place a flat plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Reset your serving plate on the bottom of the cake and turn the cake right-side up onto the plate. Gorgeous!
- This cake is best served the day it’s made but keeps, tightly wrapped, at room temperature, for up to 2 days.
- For the best results, make sure the butter, eggs, yogurt and ricotta are all at room temperature before assembling.
- The original recipe calls for fresh blueberries. But, lacking access to flavorful blueberries year-round, I’ve had success making this cake with an equal amount of frozen (unthawed) blueberries, as well.
- Preferring a little extra texture in the cake, I make this with a medium-grind cornmeal.
- This recipe was just barely adapted from Zoe Nathan’s luscious cookbook, Huckleberry.
Keywords: Blueberry, Blueberries, Cornmeal, Cake, Picnics, Potlucks, BBQ, Summer, Zoe Nathan, Huckleberry Bakery & Cafe