Blackberry Cornmeal Cake
Blackberry Cornmeal Cake

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, blackberry cornmeal cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Blackberry Cornmeal Cake is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Blackberry Cornmeal Cake is something that I have loved my whole life. They are nice and they look fantastic.

We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead. Categories: Cornbread Cornmeal Grain Recipes Blackberry Fruit Side Dish. This Blackberry Cornmeal Cake subtly sweetened with honey and has an amazing soft, delicate, and moist crumb!

To begin with this recipe, we must prepare a few components. You can cook blackberry cornmeal cake using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Blackberry Cornmeal Cake:
  1. Take 1 1/4 cup all purpose flour (spooned and leveled)
  2. Get 1/2 cup yellow cornmeal
  3. Take 2 tsp. baking powder
  4. Take 1 tsp. salt
  5. Make ready 1 cup plus 2 tbsp. sugar, and 1/4 cup for sprinkling
  6. Take 1/2 cup buttermilk
  7. Get 2 large eggs
  8. Get 7 tbsp. unsalted butter, melted, plus 1 tbsp. for skillet
  9. Take 2 containers fresh blackberries

Be the first to review this recipe. Blackberry Fig Cornmeal Cake. by: Rebecca Firkser. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." The lovely cornmeal color is the icing on the cake. I made some cornmeal pancakes last night.

Instructions to make Blackberry Cornmeal Cake:
  1. Preheat oven to 375 degrees f. In a large bowl, whisk together flour, cornmeal, baking powder, salt and 1 cup plus 2 tablespoons sugar.
  2. In another bowl, whisk together buttermilk, eggs and melted butter; pour over flour mixture, whisking to combine.
  3. In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes.
  4. 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.
  5. Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes.
  6. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.

And I made some quick blackberry syrup, which sent it into the stratosphere of deliciousness. Cornmeal and summer fruit provide a lovely texture to this moist blackberry peach skillet cornmeal cake. Top with brown butter icing for the ultimate treat! F and I were muffin- and loaf-cake-making machines at school. We were baking up loads of them most mornings.

So that is going to wrap it up with this special food blackberry cornmeal cake recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!