Blueberry-Lemon Ricotta Cake - The Local Palate

Ingredients

• 1 3/4 sticks (7 ounces) of unsalted butter, at room temperature, divided
• 2 cups of flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1½ cups sugar, plus 1 tablespoon for sprinkling
• 3 large eggs
• ¼ cup honey
• ¼ cup vegetable oil or light olive oil
• 1 tablespoon vanilla extract
• 1 tablespoon grated lemon zest
• 2 cups (15 ounces) whole-milk ricotta cheese
• 2 ½ cups fresh blueberries, divided