Blackberry Cornmeal Cake
We Also Love
- Comments()
- Prep Time 15 minutes
- Total Time 1 hour 35 minutes
- Yield Serves 8
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
-
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.
-
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.
-
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.
Quite sweet but delicious and so easy.
this is so good. love the cornmeal. Such a nice easy cake and a little bit different.
I make this all summer long i have onr blackberry bush and i LOVE THIS CAKE !
Our family thought this was delicious. I put turbinado sugar on top for some crunch. Yummmm
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.
We love this!! The perfect dessert for a luncheon and a great breakfast treat! Made it with our homegrown blackberries yesterday- YUM!
We love this!! The perfect dessert for a luncheon and a great breakfast treat! Made it with our homegrown blackberries yesterday- YUM!
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.
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.