Name: Blackberry Cornmeal Cake
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup sugar; 2 tablespoons sugar; 1/2 cup low-fat buttermilk; 2 large eggs; 1/2 cup butter, divided; 2 (5 5/8 ounce) containers fresh blackberries or 1 1/2 cups fresh blueberries; 1/4 cup sugar

Servings: 4 persons

1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 tablespoons sugar
1/2 cup low-fat buttermilk
2 large eggs
1/2 cup butter, divided
2 (5 5/8 ounce) containers fresh blackberries or 1 1/2 cups fresh blueberries
1/4 cup sugar

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 7 T melted butter; pour over flour mixture, stirring just to combine.
2
In a 10-inch cast iron skillet, heat remaining 1 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 until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Serve warm or at room temperature.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Blackberry Cornmeal Cake

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