Blueberry Cornmeal Cake
Simple, but delicious, this blueberry cornmeal cake is a celebration of juicy summer fruit.
Yield: 1 10-inch cake
  • ¾ cup + 1½ tbsp unsalted butter, room temperature
  • ¾ cup + 5 tbsp sugar, divided
  • 1½ tsp kosher salt
  • 2 large eggs
  • 4½ tbsp canola oil
  • 3 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 1½ cups all purpose flour
  • ¾ cup cornmeal
  • 2¼ tsp baking powder
  • ¾ tsp baking soda
  • 1 cup + 2 tbsp plain yogurt
  • ½ cup + 1 tbsp ricotta
  • 1 cup fresh blueberries
  1. Heat oven to 350F. Line a 10-inch round cake pan with parchment and grease it.
  2. In a stand mixer fitted with the paddle attachment, cream together the butter, ¾ cup + 3 tbsp sugar, and salt on medium-high speed until light and fluffy, about 3-4 minutes. Add in the eggs, one a time, mixing well after each. Scraped down the sides of the bowl.
  3. With the mixer on low speed, add in the canola oil, maple syrup, and vanilla. Mix until combined. Stop mixing and pour in the flour, cornmeal, baking powder, baking soda, yogurt, and ricotta. Mix slowly, just until combined.
  4. Scoop the batter into the pan and spread evenly. Top with the blueberries. Sprinkle with the remaining 2 tbsp sugar. Bake until a cake tester comes out clean, about 1 hour and 10 minutes. Let cool for 15 minutes in the pan.
  5. Invert onto a large flat plate. Then, place a serving plate on top of it and invert again so that the blueberries are on the top. Let cool before serving.
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at