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Top-down view of blackberry cornmeal cake with sugared crust and a cut slice showing moist crumb studded with dark berries

Blackberry Cornmeal Cake with Golden Sugared Crust

A rustic single-layer cake with cornmeal crunch, buttermilk tang, and fresh blackberries baked right into the batter.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour (125 g)
  • 3/4 cup medium-grind cornmeal (105 g)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened (115 g)
  • 3/4 cup granulated sugar (150 g); plus 2 tbsp for topping
  • 2 eggs large
  • 3/4 cup buttermilk (180 ml)
  • 1 tbsp lemon zest
Fruit
  • 2 cups fresh blackberries (280 g); plus extra for topping
  • 1 tbsp all-purpose flour for tossing berries

Method
 

Prep
  1. Heat oven to 350F / 175C. Grease a 9-inch round cake pan and line the bottom with parchment.
  2. Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a bowl. Set aside.
Batter
  1. In a large bowl, cream the butter and 3/4 cup sugar with a spoon or hand mixer for 2 minutes until pale.
  2. Beat in the eggs one at a time, then stir in the buttermilk and lemon zest until smooth (the mix may look slightly curdled, that's fine).
  3. Fold the dry ingredients into the wet just until no flour streaks remain. Don't overmix.
  4. Toss the blackberries with 1 tbsp flour, then fold gently into the batter, saving a handful for the top.
Bake
  1. Pour the batter into the prepared pan. Scatter the reserved blackberries and 2 tbsp sugar over the top.
  2. Bake 40 to 45 minutes, until a toothpick in the center comes out clean with a few moist crumbs and the edges are golden and pulling from the pan.
  3. Cool in the pan 10 minutes, run a knife around the edge, then transfer to a rack to cool before slicing.

Notes

  • Toss blackberries in flour to stop them sinking during baking.
  • Use room-temp butter and eggs for even mixing.
  • Don't overmix once flour goes in, or the crumb turns tough.
  • Swap lemon zest for orange zest for a milder citrus note.