Blackberry Cornmeal Cake Recipe

Name: Blackberry Cornmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ¼ cups all-purpose flour; 1 ¼ cups sugar; ½ cup fine yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 2 large eggs, at room temperature; ½ cup buttermilk; ½ cup unsalted butter, melted and cooled slightly; 1 teaspoon vanilla extract; 1 ½ cups blackberries; 2 tablespoons turbinado sugar

Servings: persons

1 ¼ cups all-purpose flour
1 ¼ cups sugar
½ cup fine yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, at room temperature
½ cup buttermilk
½ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 ½ cups blackberries
2 tablespoons turbinado sugar

1
Preheat oven to 375 degrees.
2
Spray a 9-inch square metal baking pan with nonstick baking spray with flour.
3
In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
4
Add eggs, buttermilk, butter and vanilla to flour mixture.
5
Using an electric mixer on med-low speed, beat for 1 minute, until blended.
6
Scrape sides and bottom of bowl with a spatula.
7
Beat on medium speed for 1 minute.
8
Spread batter evenly in prepared pan.
9
Scatter blackberries evenly over batter.
10
Sprinkle with turbinado sugar.
11
Bake for 45-50 minutes or until a pick inserted in the center comes out clean.
12
Let cool in pan on a wire rack for 15 minutes, then invert cake onto rack to cool.
13
Serve warm or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ¼ cups all-purpose flour, 1 ¼ cups sugar, ½ cup fine yellow cornmeal, 2 teaspoons baking powder, and more.

Yes, Blackberry Cornmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Cornmeal Cake

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