Blackberry Cornmeal Cake (Print Version)
# Ingredients:
01 -
½ cup unsalted butter, melted, plus additional for greasing the pan
02 -
2 pints fresh blackberries and blueberries combination
03 -
⅓ cup plus 2 tablespoons sugar
04 -
1 cup all-purpose flour
05 -
¾ cup cornmeal
06 -
2 teaspoons baking powder
07 -
¼ cup brown sugar
08 -
1 teaspoon kosher salt
09 -
2 large eggs
10 -
½ cup buttermilk
11 -
1 teaspoon vanilla extract
12 -
¼ cup canola oil
13 -
Honey, vanilla ice cream, or whipped cream (optional for serving)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with softened butter or nonstick cooking spray. Alternatively, use a springform pan.
02 -
In a medium bowl, combine the blackberries and 2 tablespoons of sugar. Use your hands or a fork to crush the berries slightly, allowing their juices to release.
03 -
In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, brown sugar, kosher salt, and the remaining ⅓ cup of sugar.
04 -
In another medium bowl or large measuring cup, whisk together the eggs, buttermilk, and vanilla extract.
05 -
Gradually add the wet ingredients into the dry ingredients and whisk until just combined. Add the melted butter and canola oil, whisking until no lumps or dry spots remain.
06 -
Gently fold half of the crushed berries and their juices into the batter, taking care to spread the juices evenly.
07 -
Pour the batter into the prepared cake pan. Scatter the remaining berries and their juices over the top.
08 -
Bake in the preheated oven for 45 to 50 minutes, or until the edges begin to pull away from the sides of the pan and the top turns golden brown.
09 -
Allow the cake to cool slightly in the pan. Serve warm or at room temperature with honey, whipped cream, ice cream, or softened butter if desired.
# Notes:
01 -
Consume the cake within 48 hours for best freshness. Store leftovers tightly wrapped at room temperature.