Recipe

Blackberry Cornmeal Cake Recipe

	Helewes / All my dishes 1 year, 11 months ago Tried and True My Youngest sister got this several years ago from a Martha Stewart Living Magazine. Since giving it to me, I have made it with blueberries, and twice with strawberries. It's a divine cake! Cornmeal is an awesome product! Prep:15m Cook:95m Servings:8	Helewes
	cake

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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.

~~~~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.~~~~

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