Blackberry Cornmeal Cake Recipes

BERRY CORNMEAL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
• Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
• Bake in preheated oven until top is golden brown, about 45 minutes.

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

BLACKBERRY CORNBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch ovenproof skillet with the butter.
• In a medium bowl, whisk together the buttermilk, vanilla bean paste and eggs. In a separate medium bowl, combine the flour, cornmeal, maple sugar, baking soda and salt. Stir in the buttermilk mixture until smooth.
• Line the blackberries in the buttered skillet, then pour the batter over the top. Pour the cream into the center of the batter. Bake until the top crust is golden brown, 40 to 45 minutes.
• Serve warm with blackberries, maple syrup and whipped cream.

BLACKBERRY CORNMEAL CAKE

Steps:

• 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.

BLACKBERRY CORNMEAL CAKE

Steps:

• 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 7 T melted butter; pour over flour mixture, stirring just to combine.
• In a 10-inch cast iron skillet, heat remaining 1 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 until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Serve warm or at room temperature.