cornmeal + blueberries = heaven

I usually make yummy treats like this only on special occasions, or when we have guests at the manor, but this recipe jumped right out of Bon Appetite and grabbed me. It's from the Huckleberry Bakery & Cafe in Santa Monica. I'm crazy for anything with cornmeal, and loved the notion of it being paired with fresh blueberries. This little cake is perfect for a lazy weekend brunch, or with a cup of tea on a rainy Monday afternoon. It's crunchy on the outside and super moist inside.

Blueberry Cornmeal Cake

1 1/3 cups flour
2/3 cup cornmeal
2 tsp baking powder
2 tsp baking soda
6 Tbsp oil
2 eggs
1 Tbsp vanilla
1 tsp honey
10 Tbsp butter
3/4 cup sugar
1 1/2 tsp salt
1 cup ricotta cheese
1/3 cup plain yogurt
3 cups fresh blueberries

Spray 10 inch springform pan 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 plus 2 tablespoons sugar, and salt in large bowl until creamy. With mixer on medium, gradually add egg mixture; beat to blend. Mix in flour mixture carefully, just to blend. Add ricotta and yogurt, mix on low, just to blend, do not beat. Pour half the mixture into pan, scatter half the blueberries over, spoon remaining batter over in dollops, then spread to cover berries. Scatter remaining berries on top. Sprinkle with 3 tablespoons of sugar. Bake 325 for about 1 hour, 15 minutes, or until pick comes clean. Cool completely in pan.