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, blackberries cake, cake recipes with blackberries