http://foodgps.com/huckleberry-cafe-bakery-thursday-night-family-dinner/
It was a while back when I went to Huckleberry. I remember it was after my dentist appointment. I hate going to the dentist. It is the most uncomfortable and torturing experience of human kind. (Well.... it is a little exaggerated...) As much as I hate it, I go to the dentist to have teeth cleaned regularly. (The motivation being having teeth to eat when I get old) I usually have my dentist appointment scheduled in the morning before work, and as a way of rewarding myself after this horrendous hour, I would go to a nice breakfast/brunch place. One of the places I went is Huckleberry, which is very close to my dentist.
It is in a single-story building with a high ceiling, which makes the place look very spacious. (I have a thing for high-ceiling places) It has big tall glass windows and doors, which allows the natural light to come through. The interior design of the place is simple and cozy, but it also gives you a positive energy in the morning. The quality of the food is crucial of course, but the ambiance and decor of the restaurant can definitely enhance the dining experience.
It was my first time there. We got Huevos Rancheros and a bunch of baked goods. It was a while ago, so I am a little fuzzy about the particular taste of the food, but I remember it was delicious. One thing stands out in my memory of this place, and it is their blueberry cornmeal cake. It was moist with a tiny coarse texture from the cornmeal, layered with blueberry on top and in the middle. The combination is just magnificent. Therefore, I started to look for recipes online to try making it, and I found one that replicates it pretty well. (http://www.bonappetit.com/recipe/blueberry-cornmeal-cake)
Ingredients
1 1/3 Cups All-purpose Flour
2/3 Cups Yellow Cornmeal (I like to use medium grind because it gives you a better texture)
2 Tsp Baking Powder
2 Tsp Baking Soda
6 Tbsp Vegetable Oil
2 Large Eggs
1 Tbsp Vanilla Extract
1 Tsp Honey
10 Tbsp Unsalted Butter (room temperature)
3/4 Cup + 3 Tbsp Sugar (divided)
1 1/2 Tsp Salt
1 cup Ricotta Cheese
1/3 Cup Plain Yogurt (I used blueberry yogurt because it gives it more blueberry flavor)
3 cups of fresh blueberries (I like to use wild blueberries. Wild blueberries are smaller and they give you a more intense flavor, but unfortunately, I only find them frozen.)
1. Preheat oven to 325F and grease the cake pan.
2. Whisk the flour, cornmeal, baking powder and baking soda together and set aside.
3. Whisk oil, eggs, vanilla extract and honey in another bowl and set aside.
4. Using electric mixer, cream the butter with 3/4 cup plus 2 tablespoon of sugar.
5. Gradually add the egg mix in step 3 to the creamed butter, and beat to blend.
6. Then, add the flour mix in step 2. Beat on slow speed to blend.
7. Add in the Ricotta Cheese and yogurt. Beat on slow speed to blend.
8. Pour half the batter into the pan, then scatter half the blueberries over. Sprinkle the remaining 1 tablespoon of sugar over the blueberries.
9. Pour the remaining batter and scatter the remaining blueberries over.
10. Bake for 1 hour and 15 minutes or until the tester inserted inside come out clean. Cool on rack or in pan.
As you can see from the ingredient lists, it is a very evil recipe. You never how much butter and sugar is in it until you actually make it yourself. I tried using less butter or sugar, but it just doesn't work as well. I guess I can never be one of those vegetarian/vegan/gluten-free people. It is just too much to sacrifice. Instead, I try to work out as much as I can. Eating is my motivation to work out. Ironic, isn't it?