blackberry cornmeal cake

I knew this was delicious when I dipped my finger into the batter and tasted it. Yum! So delicious! I made a couple of tweaks, but my main one was reducing the amount of sugar.

Ingredients

1 cup flour
1/2 cup cornmeal
2 tsp baking powder
1 tsp kosher salt
1 cup + 2 tbsp sugar
1/2 cup buttermilk
2 eggs
1 stick butter
2 containers (about 12 oz) blackberries

12 servings

Directions

Preheat oven to 375 degrees.

In the bowl of a standing mixer fitted with a paddle, mix together flour, cornmeal, baking powder, salt, and 1 cup of sugar.

In another bowl, melt 7 tbsp butter. Whisk in buttermilk and eggs. Add to standing mixer and mix until combined.

Place the final pat of butter in a 10-inch skillet, and place in the oven until the buter has melted. Remove from oven and swirl to coat bottom of pan. Pour batter into skillet. Scatter blackberries on top, and sprinkle with remaining 2 tbsp sugar.

Bake until the top is nicely browned (about 35 minutes). The cake really puffs up so depending on the depth of your skillet, you may want to place a baking sheet on the rack below. (I did not need to do this with my cast-iron skillet.)

Let cool before serving.

1 hour