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    Home » Cakes

    Published on: August 16, 2012 by Janice; Updated on: May 3, 2022 4 Comments

    Blackberry cornmeal cake

    Jump to Recipe Print Recipe

    Learn how to make a blackberry cornmeal cake with this easy summer baking recipe. This cornmeal cake recipe would work well with blueberries or even raspberries.

    cornmeal cake
    blackberries
    blackberry cornmeal cake

    For this cake, I scattered the berries over the cake batter just before baking because I wanted them to sink in just a little, but not too much. This worked! Personally, I really enjoy the gritty texture of a cornmeal cake/muffin that is rich in cornmeal (I used equal parts flour and cornmeal), but if you like a finer texture, reduce the amount of cornmeal and replace it with a little extra flour.

    cornmeal cake
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    Blackberry cornmeal cake

    Prevent your screen from going dark
    Learn how to make a blackerry cornmeal cake with this easy summer baking recipe!
    Course Dessert
    Cuisine American
    Keyword Blackberry cornmeal cake
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 8
    Calories 293kcal
    Author Janice

    Ingredients

    • 125 grams (1 cup) bleached all-purpose flour
    • 125 grams (¾ cup) cornmeal fairly fine grind but not flour—mine’s labelled as “yellow cornmeal #250″
    • 5 mL (1 teaspoon) baking powder
    • 1.25 mL (¼ teaspoon) Diamond Crystal fine kosher salt
    • 50 grams (3½ tablespoon) unsalted butter room temperature
    • 200 grams (1 cup) granulated sugar
    • 1 large egg room temperature
    • 5 mL (1 teaspoon) pure vanilla extract
    • 180 mL (¾ cup) whole milk (3.25 % fat)
    • 200 grams (1⅓ cups) fresh blackberries

    Instructions

    • Preheat the oven to 350°F. Butter and flour a tart pan (with removable bottom). Place the tart pan on a baking sheet.
    • Sift the flour, cornmeal, baking powder and salt into a medium bowl. Set aside for later
    • In a large bowl, cream the butter and the sugar. Add the egg and the vanilla and mix until well incorporated.
    • Add the dry ingredients to the batter, alternateing with the milk.
    • Pour the batter into the prepared pan, scatter the berries over top, and bake it for 45–50 minutes or until the middle is set and a cake tester inserted into the middle comes out clean.
    • Cool on a rack before serving
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 293kcal | Carbohydrates: 52g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 81mg | Potassium: 208mg | Fiber: 3g | Sugar: 28g | Vitamin A: 276IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 1mg
    « Toasted almond drink
    Hearty apple blackberry muffins »
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    Comments

    1. keka says

      August 16, 2012 at 9:36 pm

      Oh la la! This looks yummy! Miss you a lot down there! Not a lot of adventures and experiences now :~

      Reply
    2. Claudia Annie Amore Vero says

      August 16, 2012 at 9:43 pm

      congratulations, you have a wonderful blog! I will follow you now! kisses!

      Reply
    3. Medeja says

      August 17, 2012 at 5:31 am

      Blackberries..oh how gorgeous this cake looks!

      Reply
    4. ally says

      August 19, 2012 at 7:32 pm

      yum yum yum! perfectly delicious!
      xo

      Reply

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    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

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