Name: Blueberry Cornmeal Cake
Yield: 12 Servings
Ingredients: Nonstick vegetable oil spray; 1 1/3 cups all purpose flour; 2/3 cup yellow cornmeal; 2 teaspoons baking powder; 2 teaspoons baking soda; 6 tablespoons vegetable oil; 2 large eggs; 1 tablespoon vanilla extract; 1 teaspoon honey; 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature; 3/4 cup plus 3 tablespoons sugar, divided; 1 1/2 teaspoons salt; 1 cup ricotta cheese; 1/3 cup plain yogurt; 3 cups fresh blueberries; 10-inch-diameter springform pan with 2 3/4-inch-high sides

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