Blueberry cornmeal cake from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (page 79) by Zoe Nathan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Be careful with baking time for this recipe. Reviewer on Amazon says it only needs 50-55 mins baking time, not the 70 minutes the recipe specifies.

  • elizabeth_qe5381 on January 13, 2026

    I’ve made this countless times. It’s absolutely delicious. The ricotta and yogurt are key here. They add much needed moisture and unctuousness. Definitely start checking for doneness at around the 45 min mark, as this can be influenced by your oven, choice of pan, etc. Adding more blueberries wouldn’t hurt.

  • MsMonsoon on May 12, 2022

    Delicious and quite rich. Used a 10” springform and it turned out like the photos. Bon Appetit has Nathan’s recipe online but with 3 cups of berries so that’s what I used, which I think is much nicer than one cup. Made it a second time in a 10” round with 2” sides (photo). It didn’t overflow but was close, so a 3”-deep pan is better. Will try lemon zest next time like Frogcake mentions!

  • Frogcake on January 26, 2019

    Agree with others that this is a really tasty cake. My cake baked for 50 minutes. Some changes: I used Philadelphia cream cheese - about 100 g - in place of ricotta (no ricotta in my fridge); replaced the butter with olive oil; and used half a cup of whole wheat flour in place of equal amount of AP flour. I dusted a bit of icing sugar on top (forgot to sprinkle white sugar before baking). Nice with a scoop of gelato. Next time I would add a teaspoon of grated lemon rind and double the berries. The following day, it was super moist and delicious with morning coffee.

  • TrishaCP on June 05, 2016

    This is a really great cake flavor-wise. I felt like one cup of berries was a bit stingy, but it is a very moist cake, so maybe that is all of the fruit it can handle? My cake was baked after 55 minutes-but my oven runs very hot, so I checked it at 40 minutes (fortunately, as I missed the note here). It also sank in the middle, which may have been down to my oven or may have been down to the leavening (it uses quite a bit of baking powder and baking soda). I think this is definitely worth making and working through any issues though-it is really delicious!

  • MelissaM0223 on June 04, 2016

    Followed instructions as written - came out extremely well! Crowd pleaser

  • DKennedy on September 18, 2014

    Page 80. Made the muffin version of this cake, as specified on the NPR blog. Substituted GF flour. Freezes beautifully.

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