Blueberry Cornmeal Cake
Cuisine: American
Author: Epicurus.com Kitchens
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Ingredients
  • 2 Cups all-purpose flour
  • 1 Cup cornmeal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 7 ounces unsalted butter
  • 1 1/4 Cups sugar
  • 2 1/4 teaspoons salt
  • 3 ounces vegetable oil
  • 3 Tablespoons honey
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • 2 Cups ricotta
  • 3 Cups corn kernels
  • 3 Cups blueberries
Instructions
  1. In a large bowl, mix together flour, cornmeal, baking powder and baking soda.
  2. In a stand mixer at medium speed, cream together butter, sugar and salt. Gradually stir in vegetable oil, honey, eggs and vanilla.
  3. On low speed, mix in half of the dry ingredients until incorporated. Mix in the remaining flour and the ricotta until just incorporated.
  4. Using a spatula, fold in the corn and 2 cups blueberries. Pour into a buttered cake pan and top with remaining 1 cup blueberries.
  5. Bake at 375 degrees F until the top has browned and springs back to the touch, about 35 minutes.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/blueberry-cornmeal-cake/44664/