Blueberry Cornmeal Cake | RICARDO

Ingredients

• 1/2 cup (75 g) unbleached all-purpose flour
• 1/3 cup (50 g) fine cornmeal (No. 400)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup (55 g) unsalted butter, softened
• 1/2 cup (105 g) sugar
• 1 egg
• 1/2 cup (130 g) ricotta
• 1 tsp lemon zest
• 2 cups (300 g) fresh blueberries
• 1/2 cup (75 g) fine cornmeal (No. 400)
• 2 tbsp sugar
• 1/8 tsp salt
• 1/3 cup (75 g) unsalted butter, softened