Blackberry Cornmeal Cake

Name: Blackberry Cornmeal Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 9 serving(s)
Ingredients: 1 1/4 cups all-purpose flour; 1 1/4 cups sugar; 1/2 cup fine yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 2 large eggs, at room temperature; 1/2 cup buttermilk; 1/2 cup unsalted butter, melted and cooled slightly; 1 teaspoon vanilla extract; 1 1/2 cups blackberries; 2 tablespoons turbinado sugar

Submitted by ratherbeswimmin

"In ‘A Piece of Cake’ by Camilla Saulsbury"

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Ready In:: 1hr 20mins
Ingredients:: 11
Serves:: 9

ingredients

1 ¹⁄₄ cups all-purpose flour
1 ¹⁄₄ cups sugar
¹⁄₂ cup fine yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, at room temperature
¹⁄₂ cup buttermilk
¹⁄₂ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 ¹⁄₂ cups blackberries
2 tablespoons turbinado sugar

directions

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