by Donna Cain
Breakfasts and afternoon tea are a special time at the inn. I am always trying new recipes, especially this time of the year when we are finalizing our summer menus. Every once in a while you come across a recipe that is a show stopper. I usually try to sample a small piece of everything that I make- I say a small sample but in this case I must confess that I had two pieces…one last night and then another piece this morning for breakfast. It was also such a treat to have several guests ask me for the recipe this morning.
What I like about this cake is it’s rustic character with the cornmeal. It’s not heavy or ultra sweet- rather really flavorful and simple all in the same context. The blueberries on top add a wonderful sweetness to the savory cornmeal. AND the best news is that while there are several different ingredients it’s easy to put together. ENJOY!
Blueberry Cornmeal Cake
3/4 cup + 1 1/2 Tablespoon unsalted butter, cuber at room temperature
3/4 cup + 3 Tablespoons sugar plus 2 Tablespoons for the top of the cake
1 1/2 teaspoons salt
2 eggs
4 1/2 Tablespoons canola oil
3 Tablespoons maple syrup
1 Tablespoon vanilla extract
1 1/2 cups flour
3/4 cups cornmeal
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 cup plus 2 Tablespoons whole plain yogurt
1/2 cup ricotta cheese
1 cup fresh blueberries
Position rack in the middle of a preheated 350 oven. Line a grease a 10 inch round pan that is at least 3″ tall. In a stand mixer fitted with a paddle attachment, cream the butter, 3/4 cup plus 3 Tablespoons of sugar and salt until light and fluffy, about 2 minutes. Incorporate the eggs one at a time, beating well after each addition. Be sure to scrape the sides of the bowl. With the mixer on low, pour in the canola oil, maple syrup and vanilla. Pause mixing and add the flour, cornmeal, baking powder and soda, yogurt and ricotta. Mix just until blended on low. Do not over mix as the cake will not be light. Scoop the batter into the prepared pan, top with blueberries and remaining sugar. Bake for 1 hour and 10 minutes, or until cake tester comes out clean. Do not over bake. Allow to cool in the pan for 15 minutes.
Place a flat plate on top of the cake and pan. Carefully invert the cake. Gently pull away the parchment paper. Then using your serving platter invert back so that the blueberries and sugar are on top. This cake is best served the day of but can be tightly wrapped and kept for up to 2 days.
Here’s to warm weather, sunny skies, beach walking and yummy teas at the Captain Freeman Inn on Cape Cod.
