Blackberry Cornmeal Cake

11 ingredients
3 steps

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 tablespoons sugar
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 1/2 cup butter, divided
  • 2 (5 5/8 ounce) containers fresh blackberries or 1 1/2 cups fresh blueberries
  • 1/4 cup sugar

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Bake until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Serve warm or at room temperature.

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