This was in the Burlington Free Press and is originally from the Huckleberry Bakery and Cafe in Santa Monica, CA by way of Bon Appetit, May 2010. I've made it three times. It's that good.
Blueberry Cornmeal Cake
325 F, about 1 hour and 15 minutes
1 1/3 c flour
2/3 c corn meal (I liked the coarse stuff better than the finer stuff for this)
2 tsp baking powder
2 tsp baking soda
6 T vegetable oil
2 large eggs
1 tsp vanilla
1 tsp honey
10 T butter (room temp)
3/4 c + 3 T sugar, divided
1 tsp salt (the recipe calls for 1 1/2 tsp but that seems like a lot)
1 c ricotta cheese
1/3 c plain yogurt (I subbed half milk, half lemon juice)
3 cup blueberries
Prepare grease 10" springform pan (I used parchment on the bottom too). Whisk flour and the next 3 ingredients. Whisk oil, eggs, vanilla and honey. Beat butter, 3/4 c + 2 T sugar and salt until creamy.
With mixer running, slowly add egg mixture. Beat in flour mixture, just to blend. Add ricotta and yogurt to blend.
Pour half of mixture into the pan. Cover with half the blueberries. Pour remaining batter in and top with the rest of the blueberries. Sprinkle with remaining sugar.
Bake until top is golden brown and tester inserted into the center comes out clean, about one hour and 15 minutes, longer if the blueberries are frozen. Cool in pan on rack.