Blueberry Polenta Cake - Corn Recipes | Anson Mills - Artisan Mill Goods
Blueberry Polenta Cake introduction We had been playing around the edges of a polenta cake for years.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Cake pan
- Offset spatula
- Spatula
- Cooling rack
- Paring knife
- Mixing bowl
- Whisk
- Spoon
- Parchment paper
- Plastic wrap
- Toothpick
- Plate
- Oven
- Refrigerator
Ingredients
- 8ounces (1 cup) whole-milk ricotta cheese
- 2teaspoons baking powder
- ⅝teaspoon fine sea salt
- 5.5ounces (11 tablespoons) unsalted European-style butter, room temperature, plus additional butter for greasing the cake pan
- 6.5ounces (¾ cup plus 1 tablespoon) sugar, plus 1 tablespoon for sprinkling
- 2teaspoons finely grated lemon zest
- 2large eggs, room temperature
- 2teaspoons vanilla extract
- 12ounces (scant 3 cups) fresh blueberries
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