BLUEBERRY CORNMEAL CAKEfeatured

I have very strong feelings about brunch. I love it. Deeply.

At some point, I’ll get into my long and extensive history with brunch and my family (it’s a LEGIT thing in my fam), but for now, I’ll just give you one main reason brunch rules my world: If your weekend includes going to brunch, you are nailing life. If on a Saturday or Sunday, your main agenda is to sleep in and brunch with your friends, congrats. You win. It’s the perfect combination of great food, your favorite people and being lazy and not lazy all at once. This is why it really is my favorite.

My favorite brunch spot in LA hands down is Huckleberry. It’s worth the long lines and tight tables.  The recipe below is the first I’ve tried from their new cookbook and it was everything I wanted it to be and more. Pair this with eggs and you have the perfect salty/sweet combo. Swap out blueberries if your prefer raspberries or really most other fruits could work. It’s one of those gem recipes that tastes great with variations. Oh and it’s super easy. Score.

Tip: I also think this would be really good with a buttermilk ice cream.

Recipe: Blueberry Cornmeal Cake from the cookbook Huckleberry |  Soundtrack: Jake Bugg

INGREDIENTS:

• 3/4 Cup + 1 1/2 Tbsp Unsalted Butter Cubed at Room Temp
• 3/4 Cup + 3 Tbsp Sugar
• 1 1/2 Tsp Salt
• 2 Eggs
• 4 1/2 Tbsp Canola Oil
• 3 Tbsp Real Maple Syrup
• 1 Tbsp Vanilla Extract
• 1 1/2 Cups All-Purpose Flour
• 3/4 Cup Cornmeal
• 2 1/4 Tsp Baking Powder
• 3/4 Tsp Baking Soda
• 1 Cup + 2 Tbsp Whole Plain Yogurt
• 1/2 Cup + 1 Tbsp Ricotta
• 1-2 Cups Blueberries
• 2 Tbsp Sugar (To be used on the top of the cake)

Directions
Preheat oven to 350°. Line and grease a 10-inch round cake pan.

In a stand mixer fitted with a paddle attachment, cream the butter, 3/4 Cups + 3 Tbsp sugar, and salt on medium-high speed, until the mixture is light and fluffy, about2 minutes. Incorporate eggs one at a time, beating well after each addition. Be sure the scrape the sides of the bowl well.

With the mixer of low speed, pour in the oil, maple syrup and vanilla. Pause mixing and add in the flour, cornmeal, baking powder, baking soda, yogurt and ricotta. Mix gently until just incorporated. Do not overmix.

Scoop the batter into the prepared cake pan, top with the blueberries. I tend to like more berries in my cake, so I put 2 cups on top, but the amount is up to your preference. Sprinkle with 2 Tbsp of sugar.

Bake for 55-110 minutes or until a toothpick/knife comes out clean. Do not overbake. Allow for cake to cool for 15 minutes in the pan before you remove it.

Te remove the cake, place a flat plate on top of the cake and the pan. Carefully invert the cake onto the plate by both upside down. Then lift the pan off the cake. If you lined the pan with wax/parchment paper, remove it from the bottom of the cake. Be careful as you do this not to rip or break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate.

by