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Blackberry Cornmeal Cake

59

We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, September 2005

Ingredients

  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet
  • 2 containers fresh blackberries (5.6 ounces each)

Directions

  1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.

  2. In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.

  3. Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.

Cook's Notes

You can substitute an equal amount of fresh blueberries for the blackberries; be sure to rinse and dry them thoroughly before scattering over the batter.

Reviews Add a comment

  • rebecca_m
    13 NOV, 2014
    This cake was delicious. I reduced the sugar to less than a cup (180 g) and sprinkled just a tablespoon on top. I cut the all purpose flour with half whole wheat and used frozen blueberries as that was all I had. I don't have a cast iron skillet so I baked in a glass pan. The leftovers were kept in the fridge and everytime I got a piece I'd warm it in the microwave for a minute.
    Reply
  • OliviaClements
    25 SEP, 2011
    Quite sweet but delicious and so easy.
    Reply
  • maryz99
    28 JUL, 2011
    this is so good. love the cornmeal. Such a nice easy cake and a little bit different.
    Reply
  • MS11737987
    20 MAY, 2011
    I make this all summer long i have onr blackberry bush and i LOVE THIS CAKE !
    Reply
  • kc70
    25 JUL, 2009
    Our family thought this was delicious. I put turbinado sugar on top for some crunch. Yummmm
    Reply
  • MS11071424
    16 MAR, 2009
    This is a delicious cake. It's a bit tart and not too sweet. It's great with blueberries and raspberries. I used a coarse grain sugar on top (and quite a bit less than a 1/4 cup) that gave it a great crunch and sparkle. I also used a super fine polenta instead of regular cornmeal. I took this to a party last year and everyone really liked it.
    Reply
  • kmgafill_sbcglobal_net
    26 JUL, 2008
    We love this!! The perfect dessert for a luncheon and a great breakfast treat! Made it with our homegrown blackberries yesterday- YUM!
    Reply
  • kmgafill_sbcglobal_net
    26 JUL, 2008
    We love this!! The perfect dessert for a luncheon and a great breakfast treat! Made it with our homegrown blackberries yesterday- YUM!
    Reply
  • mariefood
    14 JUL, 2008
    I've baked this many times since it came out and it's still a favorite in my family-breakfasts and dessert. I lessened the sugar and added wheat germ or oats to make it healthier and of course, lots of blueberries.
    Reply
  • neelyohara
    3 JUL, 2008
    This is a favorite! It's really easy to make and delicious. A great combination of savory and sweet -- and best when you can use fresh blackberries.
    Reply