This easy cake is so great for the summer. If you like cornbread but wished it was sweeter and had more of a cake-like consistency this one is for you. I love it as a dessert cake with vanilla ice cream, but it also is great as a coffee cake in the morning.
INGREDIENTS:
- 1 Tbs soft butter for greasing the pan
- 1 stick butter melted and cooled
- 2 pints fresh blackberries washed
- 2 Tbs granulated sugar
- 1/3 cup granulated sugar
- 1 cup cake flour
- 3/4 cup granulated corn meal
- 2 tsp baking powder
- 1/4 cup brown sugar
- 1 tsp salt
- 2 eggs
- 1/2 cup buttermilk
- 1tsp vanilla
- 1/4 cup canola oil
- Powdered sugar for dusting
DIRECTIONS:
- Preheat oven to 350 and lightly grease a 9-inch round cake pan with the softened butter.
- Put blackberries and 2 Tbsp sugar in a bowl and using your hands crush the berries just to break them up a bit and release their juices.
- In a medium bowl whisk flour, cornmeal, baking powder, brown sugar, salt and 1/3 cup granulated sugar. In another bowl whisk eggs, vanilla, and buttermilk together, and add to the dry ingredients until just combined. Then add the melted butter and the oil whisking until there are no lumps or dry spots. Gently add half of the berries.
- Pour the batter into the greased pan and scatter the top with the remaining berries. Bake until edges pull away from pan 40-45 minutes. Let cool and dust with powdered sugar.
Delish!