My family came to work their butts off finishing up my new kitchen visit last weekend and they came bearing all kinds of fresh produce from their garden – green beans, cabbage, tomatoes, cucumbers, squash, blueberries, and blackberries! All my favorites =). I’ve been seeing recipes for cornmeal cakes and cornmeal pancakes popping up on pinterest lately, so I thought I’d make a blackberry cornbread cake. It was fabulous! I’d never really thought about using cornmeal in desserts before but the fruit and cornmeal flavors go great together. There isn’t enough cornmeal to make the cake dry or crumbly, but just enough to give it a nice flavor and a slightly coarser crumb than your usual cake. It has a texture similar to a quickbread. It’s delicious plain or you could top it with some powdered sugar or whipped cream, and you could eat this cake for breakfast or dessert ;). Enjoy!
Kitchen update: All the cabinets are installed except the island, the backsplash is up, under cabinet lighting finished, and dishwasher and microwave hooked up. Hopefully the island will be delivered Tuesday and then I can take some pictures and show it off! =)
Blackberry Cornmeal Cake
1/2 cup cornmeal
1-1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2/3 cup sugar
3/4 cup milk
1/3 cup oil
1/3 cup sour cream (or greek yogurt)
1 cup blackberries (I used wild)
1. Preheat oven to 350 degrees. In large bowl, combine cornmeal, flour, baking powder, salt, and sugar. Whisk to combine. Add blackberries and gently toss to coat.
2. In separate bowl, combine the milk, eggs, oil, and sour cream. Add wet ingredients to dry, stirring just until fully combined. Pour into lightly greased 9 inch square baking dish.
3. Bake in preheated oven to 35-40 minutes or until top is golden brown and a toothpick inserted into the center of the cake come out with just a few moist crumbs.