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This rustic blackberry cornmeal cake bridges the gap between breakfast treat and satisfying dessert. With just the right amount of sweetness and a tender crumb from the cornmeal, it showcases summer berries in the most delightful way.
I first made this cake when I had an abundance of blackberries from my weekend farmers market haul. The way the berries burst during baking, creating pockets of jammy goodness throughout the cornmeal crumb, made it an instant favorite in our home.
Ingredients
- Fresh blackberries and blueberries: Bursting with natural sweetness and providing beautiful pockets of flavor throughout the cake
- Cornmeal: Gives this cake its signature rustic texture and subtle nutty flavor
- Buttermilk: Adds tanginess and helps create a tender crumb
- Brown sugar: Provides depth of flavor beyond what white sugar alone offers
- Melted butter: Enriches the cake while keeping it moist
- Vanilla extract: Enhances all the other flavors without overwhelming
Step-by-Step Instructions
- Prepare the berries:
- Gently crush fresh blackberries with a bit of sugar to release their juices. This creates pockets of intense berry flavor throughout your cake rather than just whole berries.
- Mix dry ingredients:
- Whisk together flour, cornmeal, baking powder, brown sugar, salt, and remaining sugar until well combined. The cornmeal should be evenly distributed throughout the mixture to ensure proper texture.
- Combine wet ingredients:
- Beat eggs, buttermilk, and vanilla together before adding to dry ingredients. This ensures even distribution of liquid components before introducing the fats.
- Create the batter:
- Add the liquid ingredients to the dry, whisking just until combined. Then incorporate melted butter and oil. The key is to mix until no dry pockets remain without overworking the batter, which can make your cake tough.
- Fold in berries:
- Gently fold half the crushed berries into the batter, creating beautiful purple streaks throughout. This distributes the berry flavor while maintaining distinct pockets of fruit.
- Bake to perfection:
- Transfer batter to your prepared pan, top with remaining berries, and bake until golden and pulling away from the sides. The top should have a slight resistance when gently pressed.
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My absolute favorite way to enjoy this cake is slightly warm with a small scoop of vanilla ice cream that slowly melts into the crumb. The contrast between the warm cake and cold ice cream creates a magical experience that reminds me of summer evenings on the porch.
Storage Success
This cake maintains its quality for approximately 48 hours when stored properly at room temperature. Wrap any leftover slices tightly in plastic wrap or store in an airtight container. While refrigeration will extend its life slightly, it may alter the texture, so room temperature storage is preferred for short term keeping.
Berry Variations
While blackberries shine in this recipe, feel free to experiment with seasonal availability. Raspberries offer a similar juicy quality with a more tart profile. Blueberries hold their shape better during baking, creating distinct bursts of fruit. For a fascinating twist, try using mulberries or boysenberries when in season. The recipe works beautifully with any berry that releases juice when lightly crushed.
Serving Suggestions
This versatile cake transitions seamlessly from breakfast to dessert with simple accompaniment changes. For breakfast, serve with a dollop of Greek yogurt and a drizzle of honey. As a brunch offering, pair with fresh fruit and coffee. For dessert, elevate it with lightly sweetened whipped cream or vanilla ice cream. My personal favorite indulgence is adding a small pat of salted butter while the cake is still warm, allowing it to melt into the crumb.
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Frequently Asked Questions
- → Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries can be used. Thaw and drain them to avoid extra moisture in the batter.
- → What substitutions can I make for buttermilk?
If you don't have buttermilk, use a mixture of milk and lemon juice or vinegar. Let it sit for 5-10 minutes before using.
- → Can I make this cake gluten-free?
Yes, replace all-purpose flour with a gluten-free flour blend that includes xanthan gum for binding.
- → How should I store leftovers?
Wrap the cake tightly and store at room temperature for up to 48 hours, or refrigerate for prolonged freshness.
- → What toppings pair well with this cake?
Honey, whipped cream, vanilla ice cream, or even a pat of soft butter are excellent choices.