Adapted from: ‘Huckleberry’ by Zoe Nathan

 Yield: 25cm / 10-inch Cake

Can you stop at just one slice?

As you may have already realised, I love all things to do with blueberries. Therefore, when I came across a cake in one of my new cookbooks – ‘Huckleberry’ by Zoe Nathan – I knew that I just had to try it. I have had to rework the receipe as it originally used cornmeal, an ingredient that is not readily available in Australia.

Instead of the cornmeal I used polenta and it adds a great texture to the cake, making it wonderfully chewy with little ‘pops’ of tart blueberry juiciness. The cake is not overly sweet, rather buttery with a great crunch from the raw sugar topping. I think it makes an ideal afternoon teacake as it is also very easy to whip up.

Please don’t use frozen blueberries, however should you not be able to get fresh blueberries try using another type of fresh berry such as raspberries, strawberries, blackberries etc.

TIME:

• 20mins Preparation + Overnight for the unsalted butter and eggs
• 70mins Baking

 EQUIPMENT:

• Mixmaster w/ Paddle Beater Attachment
• 25cm / 10-inch Springform Cake Pan
• Spatula / Rubber Scraper
• Kitchen Scales
• Measuring Spoons
• Measuring Cup
• Mixing Bowls x2
• Wire Rack
• Baking Paper

INGREDIENTS – Cake:

METHOD – Cake:

1. Pre-heat oven to 180°C / 350°F
2. Butter the cake pan and line the base with baking paper
3. In a measuring jug, whisk together the oil, maple syrup and vanilla extract
4. Sift together the flour, polenta, baking powder, and baking soda in a bowl and whisk to combine
5. Combine the yoghurt and ricotta in another bowl, whisking until blended
6. Place the butter, sugar and salt into the bowl of a mixmaster and beat on medium-high until light and fluffy
   • Scrap down the bowl to ensure that everything fully incorporated
7. Add the eggs one at a time, beating well to ensure each are fully incorporated
   • Scrap down the bowl to ensure that everything fully incorporated
8. Turn the mixer to low and very slowly add the oil and maple syrup mixture until just combined
   • Scrap down the bowl to ensure that everything fully incorporated
9. Add both the flour and yoghurt mixture and mix until just incorporated – be careful not to over mix
   • Scrap down the bowl to ensure that everything fully incorporated
10. Scrape the batter into the prepared cake pan and smooth until you have an even layer
11. Sprinkle the blueberries and raw sugar on top of the cake
12. Bake for 70 minutes or a toothpick inserted comes and clean and the cake is golden brown
13. Leave to cool in the pan for 15 minutes
14. Remove cake from pan and leave to cool completely on a wire rack before inverting the cake right side up onto a serving plate 

Creamed butter, sugar and salt

Creamed butter mixture and eggs

Ready for the flour and yoghurt mixture

Ready to bake!

Gorgeous blueberries

Straight out of the oven

The cake will keep in an air tight container in a cool place for 2 days – I recommend serving it warm and with either icecream or cream.

Golden brown with lovely spots of blueberry colour

Tender and moist cake ready to eat