Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Blackberry Cornmeal Cake 3.7 (58) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email 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. Rate it Print