treats - blueberry cornmeal cake

ucla's food science class hosted a "science of pie" lecture, featuring christina tosi of momofuku milk bar and zoe nathan of huckleberry and sweet rose creamery. as i mentioned in an earlier post, i'm a huge fan of christina and momofuku. i've also enjoyed all of zoe nathan's amazing restaurants, so needless to say i was very excited to go to this lecture.

and did i mention there was a pie contest with samples? yes please!





the goods:
- 13 1/2 tsp unsalted butter (room temp)
- 3/4 cup + 3 tbl sugar (plus 2 tbl for the top)
- 1 1/2 tsp kosher salt
- 2 eggs (room temp)
- 4 1/2 tsp canola oil
- 3 tbsp maple syrup
- 1 tbl vanilla extract
- 1 1/2 cups flour
- 3/4 cup cornmeal
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 cup + 2 tbl plain yogurt
- 1/2 cup + 1 tbl ricotta cheese
- 1 cup blueberries

the equipment:
standup mixer, 9 inch cake pan, parchment paper

the how to:
- preheat oven to 350F
- line 9 inch round pan with parchment paper and grease with butter
- in stand mixer, cream together butter sugar and salt on medium-high for 2 minutes
- reduce to low and add eggs 1 at a time for approximately 3 minutes each

super creamy, similar texture to cake frosting

- add in oil, maple syrup and vanilla
- pause mixing and add in flour, cornmeal, baking powder, baking soda, yogurt and ricotta

you can see the cornmeal in the batter

- scrape down sides of bowl and gently mix before turning mixer back onto low and mix until just incorporated
- scoop batter into pan, top with blueberries and sprinkle with sugar

blueberries will sink down

- bake for 1 hour and 10 minutes
- allow to cool for a minimum of 15 minutes in pan before transferring to serving plate

blueberry cornmeal cake