Originally posted September 09, 2011

Blackberry Cornmeal Cake

Blackberry Cornmeal Cake by belinda

This picture doesn't do this cake justice. It's awesome--perfect for brunch or camping, and presentation kills if you have a cast-iron skillet. It's an EZ, go-to winner.


  • * 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)
8 servings


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.

1 hour, 35 minutes



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Adapted from

Martha Stewart


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