Blackberry Cornmeal Cake

Prep Time:
15 mins
Total Time:
1 hrs 35 mins

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


  • 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)


  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.

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