Blackberry Cornmeal Cake

2 eggs
8 oz blackberries
1 cup flour
1 cup sugar
1/2 cup cornmeal
1/2 cup buttermilk
5 tablespoons butter, melted
2 teaspoons baking powder

Preheat oven to 375. Grease and flour or spray with baking spray with flour one 8 inch square pan. In a large bowl, whisk together the baking powder, sugar, flour and cornmeal. In a small bowl or measuring cup, whisk together the egg, butter and buttermilk. Pour over the dry ingredients and mix until well combined. The batter will be some what fluffy. Pour into the prepared pan and scatter the blackberries along the top. Bake 25-30 minutes or until the top begins to brown. Cool slightly on a wire rack then slice and serve warm.

My thoughts:

We had a bit of blackberries left after making the clafouti yesterday so I came up with this recipe to use the rest of them up. I still had cornmeal on the brain from making those corn fritters last week so I thought I’d see how a cornmeal cake would taste with blackberries. It came out very well, it’s a more rustic dish than the clafouti but just as delicious. The texture is a bit coarser than a typical cake but it’s not as dense as cornbread. It is actually surprisingly fluffy. The berries do sink to the bottom, if this bothers you, toss the blackberries in a little bit of flour before scattering them over the dough. I personally don’t mind, but it would look pretty with the berries sort of suspended in cake.


  1. That looks perfectly fluffy and like it’d be an ideal accompaniment to a nice cup of tea!

  2. I never heard of this before. I think I may have some of the ingredients. If so, I’m going to try it! Thanks for recipe!


  3. What a great recipe – we picked our blackberries this afternoon, and baked this up tonight – my berries all stayed firmly at the top, so it was pretty in a different way. Thanks for sharing these with us. I think tomorrow will be the other blackberry recipe!