4.6618
Blackberry Cornmeal CakeYou can substitute an equal amount of fresh blueberries for the blackberries; be sure to rinse and dry them thoroughly before scattering over the batter.

Yellow cornmeal produces a dessert that has a rich, golden color, but you could use white cornmeal instead.
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
  • 1/2 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)
servings:8
  1. 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.
  2. 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.
  3. 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.
15 min15 min95 min

Blackberry Cornmeal Cake

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    18 ratings
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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.

Yellow cornmeal produces a dessert that has a rich, golden color, but you could use white cornmeal instead.
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Ingredients

  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
  • 1/2 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

  1. 1Preheat 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.
  2. 2In 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.
  3. 3Bake, 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.

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13 USER REVIEWS
  • Not sweet enough

    star22

    I made this last weekend and was disappointed. Maybe it would be better with more sugar but it did not seem like "dessert".
  • Blackberrry Corneal Cake

    star44

    Loved the recipe - it was great. Yes, sub other berries easily and mixing berries or choc chips w/ flour keeps them from sinking. Now to the post by Angelica - where do you shop bc a lb of flour is less than a dollar!!! So if you use a cake mix, you will get something else entirely but, don't add baking powder or sugar or salt and the same with cornmeal as opposed to corn muffin mix - those other ingredients are already combined so it not the same thing as the recipe above of a simple, from scratch cake with seasonal berries!!! So good luck on that with jarred jam - you will get something but not sure what. I always tweak recipes to my own tastes such as sub the berries, add a lemon glaze or a touch of cinnamon, etc., but there is a difference in tweaking and corrupting the recipe.
  • Higher Elevation

    star55

    Does anyone have any recommendations on how to change this recipe for being at about 5500 ft in elevation? Or would it work the way it is.
  • To "NotMe"

    star55

    If you mix about a tablespoon of flour with the blackberries (or blueberries or chocolate chips) before including in the batter, they will not sink to the bottom.
  • Sounds Delicious!

    star55

    Can't wait to try this with blueberries, but I think I will add a drizzle of lemon sauce over the slices!

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(13 reviews)
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