Blueberry Cornmeal Cake

Ingredients:

Nonstick vegetable oil spray
1 1/3 cups all purpose flour (I used 1-1/2 cups)
2/3 cup yellow cornmeal (I used 1 cup - 2/3 regular cornmeal, 1/3
coarse grind)
2 teaspoons baking powder
2 teaspoons baking soda
6 tablespoons vegetable oil
2 large eggs (I used extra large eggs)
1 tablespoon vanilla extract
1 teaspoon honey
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup plus 3 tablespoons sugar, divided
1 1/2 teaspoons salt
1 cup ricotta cheese (I used small curd cottage cheese)
1/3 cup plain yogurt (I used sour cream)
3 cups fresh blueberries


Preheat oven to 325°F. Spray 10-inch-diameter springform pan with 2
3/4-inch-high sides with nonstick spray.

Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs,
vanilla, and honey in another medium bowl.

Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar,
and 1 1/2 teaspoons salt in large bowl until creamy.

With mixer running on medium speed, gradually add egg mixture; beat to
blend. Beat in flour mixture just to blend. Add ricotta and yogurt;
beat on low speed just to blend.

Pour half of batter into prepared pan. Scatter 1 1/2 cups blueberries
over. Spoon remaining batter over in dollops, then spread to cover
blueberries. Scatter remaining blueberries over. Sprinkle remaining 1
tablespoon sugar over. (I used Demerera sugar as a sprinkle-over.
Brown would work well, too).

Bake cake until top is golden brown and tester inserted into center
comes out clean, about 1 hour 15 minutes. Cool completely in pan on
rack.