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 condescending comprehension, my Midwest enthusiasm for sugary abundance now so easily explained.
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.
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Blueberry Cornmeal Anytime Cake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: One 10" Cake 1x
- Category: Cake
- Method: Baking
- Cuisine: American
Description
You will need a deep cake pan for this recipe (e.g. with 3" sides). If you don't have one (I don't), a 10" springform pan is a perfect substitute.
Ingredients
- 13 ½ TB unsalted butter, room temperature (195 g)
- ¾ cup + 3 TB sugar (190 g)
- 1 ½ tsp fine-grain salt (like table or sea salt)
- 2 eggs
- 4 ½ TB canola oil
- 3 TB maple syrup
- 1 TB pure vanilla extract
- 1 ½ cups all-purpose flour (180 g)
- ¾ cup cornmeal (120 g)
- 2 ¼ tsp baking powder
- ¾ tsp baking soda
- 1 cup + 2TB whole plain yogurt (255 g)
- ½ cup + 1 TB whole milk ricotta (130 g)
- 1 cup blueberries (150 g)
- 2 TB sugar (25 g)
Instructions
- Preheat oven to 350°F
- Butter a 10″ round cake pan and line the bottom with parchment.
- In a stand mixer fitted with the paddle attachment, cream the butter, 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. Scrape down the sides of the bowl.
- 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 just until incorporated. Do not overmix!
- Scoop the batter into the prepared pan, level, top with the blueberries, and sprinkle with the remaining 2TB sugar. Bake for 50-60 minutes, or until a cake tester comes out clean. Allow to cool for about 15 minutes in the pan.
- To unmold the cake, 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 remove the parchment, being careful not to tear the tender cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the plate. Gorgeous!
Notes
- This cake is best served the day it’s made, but keeps, tightly wrapped, at room temperature for up to 2 days.
- For best results, make sure the butter, eggs, yogurt, and ricotta are all at room temperature before assembling.
- Preferring a little extra texture in the cake, I like to make this with an equal amount of medium-grind cornmeal.
- I’ve had success making this cake with frozen (unthawed) blueberries, as well as fresh.
- I haven't yet tried it, but the original recipe states that this makes great muffins, too. Um, yum!
- This recipe was just barely adapted from Zoe Nathan’s cookbook, Huckleberry, deservedly included in the list of My Favorite Baking Cookbooks.
Keywords: Blueberry, Blueberries, Cornmeal, Cake, Picnics, Potlucks, BBQ, Summer, Zoe Nathan, Huckleberry Bakery & Cafe
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