Blackberry Cornmeal Cake

Name: Blackberry Cornmeal Cake
Prep time: 15 min
Total time: 95 min
Ingredients: 1.25 cups all-purpose flour (spooned and leveled); 0.5 cup yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup plus 2 tablespoons sugar, and ¼ cup for sprinkling; 0.5 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)

3.7

(58)

10 Reviews

By

Martha Stewart Editors

Updated on January 16, 2019

Prep Time:

15 mins

Total Time:

1 hrs 35 mins

Servings:

8

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

Ingredients

1 ¼ cups all-purpose flour (spooned and leveled)
½ cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons sugar, and ¼ cup for sprinkling
½ 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.

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.