Southern Blackberry Cornmeal Cake
This Southern Blackberry Cornmeal Cake offers a moist, tangy twist with fresh blackberries baked into a golden, buttery cornmeal base, perfect for a comforting dessert or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blackberries
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together cornmeal, flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh blackberries, being careful not to crush them.
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch of sweetness, drizzle with honey or serve with whipped cream and more fresh blackberries.
Find it online: https://midwestmommy.com/southern-blackberry-cornmeal-cake/