Blueberry Polenta Cake - Dessert Recipes | Anson Mills - Artisan Mill Goods

Name: Blueberry Polenta Cake - Dessert Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 8 ounces (1 cup) whole-milk ricotta cheese; 3 ounces (½ cup) Anson Mills Artisan Handmade Fine Yellow Polenta; 8.5 ounces (1⅔ cups plus 1 tablespoon) Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour, plus additional for dusting the cake pan; 2 teaspoons baking powder; ⅝ teaspoon fine sea salt; 5.5 ounces (11 tablespoons) unsalted European-style butter, room temperature, plus additional butter for greasing the cake pan; 6.5 ounces (¾ cup plus 1 tablespoon) sugar, plus 1 tablespoon for sprinkling; 2 teaspoons finely grated lemon zest; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 12 ounces (scant 3 cups) fresh blueberries

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Blueberry Polenta Cake introduction We had been playing around the edges of a polenta cake for years.

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Ingredients

8 ounces (1 cup) whole-milk ricotta cheese
3 ounces (½ cup) Anson Mills Artisan Handmade Fine Yellow Polenta
8.5 ounces (1⅔ cups plus 1 tablespoon) Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour, plus additional for dusting the cake pan
2 teaspoons baking powder
⅝ teaspoon fine sea salt
5.5 ounces (11 tablespoons) unsalted European-style butter, room temperature, plus additional butter for greasing the cake pan
6.5 ounces (¾ cup plus 1 tablespoon) sugar, plus 1 tablespoon for sprinkling
2 teaspoons finely grated lemon zest
2 large eggs, room temperature
2 teaspoons vanilla extract
12 ounces (scant 3 cups) fresh blueberries