Blueberry Cornmeal Cake | RICARDO

Name: Blueberry Cornmeal Cake | RICARDO
Total time: 90 min
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

www.ricardocuisine.com

Use your fresh summer blueberries in this recipe for delectable and crumbly cornmeal cake.

Keywords

blueberry
blueberries
summer recipe
summer dessert
desserts
cake
cornmeal cake
summer cake
blueberry cake
crumb cake
cake recipes

View full recipe on www.ricardocuisine.com

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