Red, White & Blueberry Coffee Cake

A new take on an Italian classic

I made this recipe the first time with only cranberries. This time I did a 50/50 blend of cranberries and blueberries as a pre-July 4th tribute.

3/4 cup extra virgin olive oil plus extra for the pan or use PAM.

1 cup all-purpose unbleached flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon sea salt

3/4 cup sugar

3 large room temperature eggs

Finely grated orange zest

1/4 cup whole milk

1 teaspoon vanilla extract

1/2 cup thawed frozen cranberries

1/2 cup fresh blueberries

Heat the oven to 350 degrees and position rack in center of oven. Oil a fluted rube pan and dust with flour. Whisk the flour, cornmeal, baking powder and salt together in a medium bowl.

Whip the sugar, eggs and orange zest on a medium high speed with a mixer. Don't leave out the orange zest. It makes all the difference.

Gradually beat in the oil. Continue whipping until mixture is thick and pale for about 3 minutes. Reduce speed to low and gradually blend in dry flour blend. Add the milk and vanilla and mix to combine.

Fold in the cranberries and blueberries. Scrape mixture into pan and smooth the top. Bake at 350 degrees for 50 minutes.

Let the pan cool and then run a knife around the edge of the pan to loosen the cake. Invert the cake onto a plate and sprinkle generously with confectioners sugar.