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Gallery Blackberry Cornmeal Cake Recipe Summary prep: 15 mins total: 1 hr 35 mins Servings: 8

Ingredients Ingredient Checklist 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)

Cook’s Notes You can substitute an equal amount of fresh blueberries for the blackberries; be sure to rinse and dry them thoroughly before scattering over the batter.

Gallery Blackberry Cornmeal Cake

Recipe Summary prep: 15 mins total: 1 hr 35 mins Servings: 8

Blackberry Cornmeal Cake

Blackberry Cornmeal Cake

Blackberry Cornmeal Cake

Recipe Summary prep: 15 mins total: 1 hr 35 mins Servings: 8

Recipe Summary

prep: 15 mins total: 1 hr 35 mins

Servings: 8

prep: 15 mins

total: 1 hr 35 mins

prep:

15 mins

total:

1 hr 35 mins

Servings: 8

8

Ingredients

Ingredients

  • 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)

Directions

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.

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.

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.

Cook’s Notes You can substitute an equal amount of fresh blueberries for the blackberries; be sure to rinse and dry them thoroughly before scattering over the batter.

Cook’s Notes

You can substitute an equal amount of fresh blueberries for the blackberries; be sure to rinse and dry them thoroughly before scattering over the batter.

Reviews (10)

 Add Rating & Review     58 Ratings   5 star values:        17    4 star values:        14    3 star values:        18    2 star values:        8    1 star values:        1

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Reviews (10)

Add Rating & Review     58 Ratings   5 star values:        17    4 star values:        14    3 star values:        18    2 star values:        8    1 star values:        1

Add Rating & Review

58 Ratings 5 star values: 17 4 star values: 14 3 star values: 18 2 star values: 8 1 star values: 1

58 Ratings 5 star values: 17 4 star values: 14 3 star values: 18 2 star values: 8 1 star values: 1

58 Ratings 5 star values: 17 4 star values: 14 3 star values: 18 2 star values: 8 1 star values: 1

  • 5 star values: 17 4 star values: 14 3 star values: 18 2 star values: 8 1 star values: 1

    Martha Stewart Member     Rating: 4 stars       11/13/2014   This cake was delicious. I reduced the sugar to less than a cup (180 g) and sprinkled just a tablespoon on top. I cut the all purpose flour with half whole wheat and used frozen blueberries as that was all I had. I don't have a cast iron skillet so I baked in a glass pan. The leftovers were kept in the fridge and everytime I got a piece I'd warm it in the microwave for a minute.  

Martha Stewart Member     Rating: Unrated       09/25/2011   Quite sweet but delicious and so easy.  

Martha Stewart Member     Rating: 5 stars       07/28/2011   this is so good. love the cornmeal. Such a nice easy cake and a little bit different.  

Martha Stewart Member     Rating: Unrated       05/20/2011   I make this all summer long i have onr blackberry bush and i LOVE THIS CAKE !  

Martha Stewart Member     Rating: Unrated       07/25/2009   Our family thought this was delicious. I put turbinado sugar on top for some crunch. Yummmm  

Martha Stewart Member     Rating: Unrated       03/16/2009   This is a delicious cake. It's a bit tart and not too sweet. It's great with blueberries and raspberries. I used a coarse grain sugar on top (and quite a bit less than a 1/4 cup) that gave it a great crunch and sparkle. I also used a super fine polenta instead of regular cornmeal. I took this to a party last year and everyone really liked it.  

Martha Stewart Member     Rating: Unrated       07/26/2008   We love this!! The perfect dessert for a luncheon and a great breakfast treat! Made it with our homegrown blackberries yesterday- YUM!  

Martha Stewart Member     Rating: Unrated       07/14/2008   I've baked this many times since it came out and it's still a favorite in my family-breakfasts and dessert. I lessened the sugar and added wheat germ or oats to make it healthier and of course, lots of blueberries.  

Martha Stewart Member     Rating: Unrated       07/03/2008   This is a favorite! It's really easy to make and delicious. A great combination of savory and sweet -- and best when you can use fresh blackberries.

    Martha Stewart Member

    Rating: 4 stars 11/13/2014

This cake was delicious. I reduced the sugar to less than a cup (180 g) and sprinkled just a tablespoon on top. I cut the all purpose flour with half whole wheat and used frozen blueberries as that was all I had. I don’t have a cast iron skillet so I baked in a glass pan. The leftovers were kept in the fridge and everytime I got a piece I’d warm it in the microwave for a minute.

Rating: 4 stars

Rating: Unrated 09/25/2011

Quite sweet but delicious and so easy.

Rating: Unrated

Rating: 5 stars 07/28/2011

this is so good. love the cornmeal. Such a nice easy cake and a little bit different.

Rating: 5 stars

Rating: Unrated 05/20/2011

I make this all summer long i have onr blackberry bush and i LOVE THIS CAKE !

Rating: Unrated 07/25/2009

Our family thought this was delicious. I put turbinado sugar on top for some crunch. Yummmm

Rating: Unrated 03/16/2009

This is a delicious cake. It’s a bit tart and not too sweet. It’s great with blueberries and raspberries. I used a coarse grain sugar on top (and quite a bit less than a 1/4 cup) that gave it a great crunch and sparkle. I also used a super fine polenta instead of regular cornmeal. I took this to a party last year and everyone really liked it.

Rating: Unrated 07/26/2008

We love this!! The perfect dessert for a luncheon and a great breakfast treat! Made it with our homegrown blackberries yesterday- YUM!

Rating: Unrated 07/14/2008

I’ve baked this many times since it came out and it’s still a favorite in my family-breakfasts and dessert. I lessened the sugar and added wheat germ or oats to make it healthier and of course, lots of blueberries.

Rating: Unrated 07/03/2008

This is a favorite! It’s really easy to make and delicious. A great combination of savory and sweet – and best when you can use fresh blackberries.

All Reviews for Blackberry Cornmeal Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Blackberry Cornmeal Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest