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1
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 1/2-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.
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2
Toss blueberries into a small pan of boiling water and steep for a minute, then drain and pat dry.
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3
Whisk the polenta, flour, baking powder, and salt together.
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4
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth.
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5
With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light.
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6
Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth.
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7
Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated.
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8
Youll have a sleek, smooth, pourable batter.
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9
Pour about one third of the batter into the pan and scatter over the blueberries.
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10
Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.
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11
Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean.
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12
The cake should be honey brown and pulling away just a little from the sides of the pan, and the butter will have left light-colored circles in the top.
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13
Transfer the cake to a rack and remove the sides of the pan after about 5 minutes.
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14
Cool to warm, or cool completely.
