This no mixer required, blackberry cake recipe, made with cornmeal, is simple to make. Not too sweet, it is perfect with coffee and as our friends thought-it also made a great dessert!
A few weeks ago I served this blackberry cake recipe to friends.
Drizzled with honey, this cornmeal cake, made with brown sugar and fresh berries, was a hit.
My friend even took a slice for breakfast. Topped with softened butter and a spoonful of blackberry jam, along with a cup of coffee would be a great way to start the day.
What a great cake this was and made in a single layer, made this blackberry/blueberry cake good for a small group.
We were just four and after seconds were served there was not much left over. Which is good, because I’m on the wedding diet, as you might already know!
This cake is made in a 9″ springform pan and since it is not overly sweet, some might consider this a blackberry coffee cake, because it would go great with coffee.
Other fresh fruits could be substituted, but the crushed fresh blackberries in this tender cake were tasty and not overly sweet.
No electric mixer is needed which makes this an easy clean up, too!
And if you love cornbread, then this cake is made for you!
How to Make a Blackberry Cake:
It begins by lightly greasing a 9″ round cake pan with room temperature butter.
Then take your plump blackberries or other fruit of choice and using your hands or a fork, crush them with 2 tablespoons of sugar.
In a large mixing bowl, mix together the all purpose flour, cornmeal, baking powder, brown sugar, salt and the remaining granulated sugar.
Now take a large measuring cup and stir together two large eggs and buttermilk.
Whisk into the dry ingredients and then add the melted butter and vegetable oil. (I use canola.)
Though vanilla extract is not in the original recipe, I like to add a teaspoon for flavor. Lemon zest might be your choice, but for some odd reason, I am not a lover of lemon in desserts.
Add half of the crushed berries and gently fold, while trying to get very artistic!
Pour batter into the prepared pan and scatter the top with the remaining berries and juice.
Baking time is about 45 minutes. Be sure and then let this cake cool slightly.
How To Serve this Blackberry Cornmeal Cake:
It would be amazing warm, though I let this sit on the counter until it was time for dessert.
The best part is the flavor of this cake. Not too sweet, which makes this ideal if you want to add a scoop of vanilla ice cream.
Whipped cream would work also, but honestly I loved just a drizzle of honey.
I think the finished cake turned out beautiful and the interior had such moist crumbs.
The top of the cake is a lovely golden brown. You could sprinkle with powdered sugar, but I love the look of this cake just as it is.
A whole cake serves 6 – 8, but it depends on how big you make your slices. This isn’t a rich cake, so slicing this into 1/8’s would be just fine!
To store leftovers, wrap tightly with plastic wrap and keep at room temperature.
Next time I make this cornmeal cake, I think I’ll try raspberries or peaches-I foresee so many possibilities!
This is another Alison Roman recipe and one I will make again.
Add this to my easy recipes category-yes, I really should make one of those!
The hardest part about making this blackberry cake recipe? Well, there really isn’t. This cake is so simple and straight forward, which means you should make this today’s recipe!
Other Simple Coffee Cake Recipes:
I’d Love it if You’d Follow Me and Pin and Share:
This cornmeal cake studded with blackberries is a perfect way to begin your day and also a perfect way to end it. No too sweet, this rustic cake is made for lover’s of cornbread!
1/2 c unsalted butter, melted plus enough for greasing the pan
2 pints fresh berries (I used a combination of blackberries and blueberries)
1/3 c plus 2 T sugar
1 c all purpose flour
3/4 c cornmeal
2 t baking powder
1/ 4 c brown sugar
1 t kosher salt
2 large eggs
1/2 c buttermilk
1 t vanilla
1/4 c canola oil
Honey, Vanilla Ice Cream or Whipped Cream
Preheat oven to 350. Lightly grease a 9″ round cake pan with softened butter or nonstick cooking spray. (I used a springform pan.)
Place the blackberries and 2 T of sugar in a medium bowl and using your hands or a fork, crush the berries just to break them up a bit to release their juices.
Whisk flour, cornmeal, baking powder, brown sugar, salt and remaining 1/3 c sugar in a medium bowl.
Whisk eggs, buttermilk and vanilla in a medium bowl or large measuring cup. Whisk into the dry ingredients until barely combined, then add the melted butter and oil, whisking until no lumps or dry spots appear.
Add half of the crushed berries and gently fold while trying to spread the juices.
Pour or scrape the batter into the prepared cake pan and scatter the top with the remaining berries and their juice. Bake until the edges of the cake start to pull away from the sides of the pan and the cake is turning golden brown, 45 to 50 minutes.
Let cool a bit and serve with honey, whipped cream or ice cream or even a bit of soft butter!
Eat within 48 hours and keep leftovers wrapped tightly at room temperature.
Keywords: blackberry cake recipe, blackberry cake, cornmeal cake