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Be the first to rate & review! This moist, berry-studded cake gets its great texture from medium-grind cornmeal. Fresh blueberries are in abundance this time of year in the South. With the u-pick farms and farmers’ markets, you can easily get carried away and come home with enough berries for cobblers, smoothies, muffins, and breads.
Stir together flour, cornmeal, baking powder, baking soda, and sea salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on medium-low speed just until combined after each addition. Pour batter into prepared cake pan, and sprinkle with fresh blueberries.
Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs, vanilla, and honey in another medium bowl. Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar, and 1 1/2 teaspoons salt in large bowl until creamy.
They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Zoe Nathan, owner of the popular Huckleberry Cafe & Bakery in Santa Monica, Calif., shares the restaurant’s signature cake from her book Huckleberry: Stories, Secrets, and Recipes From our Kitchen.
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