Blackberry Cornmeal Cake

On the Sweet Side

Blackberry Cornmeal Cake (Progressive Farmer image by Rachel Johnson)


Sweet and savory combine in this winter pairing.



Cooking spray

1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup light brown sugar

1/2 cup plus 3 tablespoons granulated sugar

1/2 cup unsalted butter, softened

2 large eggs, room temperature

1/2 cup buttermilk

1 cup frozen blackberries

1 cup blackberry jam

1. Preheat oven to 350°F.

2. Generously grease a 10-inch springform pan with cooking spray. Dust lightly with flour; knock out any excess.

3. Combine flour, cornmeal, baking powder, baking soda and salt in a bowl, whisking well; set aside.

4. In a bowl fitted with a hand mixer, beat brown sugar, 1/2 cup granulated sugar and butter until fluffy. Add eggs; beat to incorporate.

5. Fold in flour mixture, and gently mix in buttermilk until just combined (do not overmix).

6. Fold in berries; transfer to pan, spreading into an
even layer.

7. Drop jam by the spoonful onto the surface of the cake, dotting it across the entire cake; sprinkle with remaining 3 tablespoons granulated sugar.

8. Bake 35 to 40 minutes or until a toothpick inserted into center of cake comes out clean. Remove from oven; cool completely before removing from pan.


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