This Blackberry Cornmeal Cake subtly sweetened with honey and has an amazing soft, delicate, and moist crumb! It’s perfect for breakfast or an afternoon snack.
This cake. Mmm. It’s so wonderfully summery, but also the perfect way to transition into rapidly approaching fall.
The thing I love about this cake is that I see so much potential for it. Trade out the blackberries for sliced peaches, or cranberries, or pears. Add orange zest, or lemon zest, or lime zest. Leave fruit out of the cake altogether. Give it a dusting of turbinado sugar on top for a sweet crunchy topping. Oh, the possibilities excite me.
This cake is gorgeously textured. It’s soft and moist and flavorful and it has such a wonderful bite and texture from the cornmeal. It has a delicate sweetness from the honey, and the perfect amount of tartness from the tart blackberries. It’s the perfect cake to serve along side tea in the afternoon, but you could almost pull it off as a breakfast cake if you’re feeling risky. It’s all about the risks, people. Seriously.
I wasn’t sure how I was going to feel about this cake. While I was waiting for it to cool, I was half super excited and half anxious that I was going to hate it. The batter was thick, so I thought it might turn out dense and dry and just not good. I had no idea if the blackberries would sink in like I wanted them to.
But they did…and that thick batter was full of texture, and flavor, and though it’s a dense cake, it could definitely not be called dry or not flavorful. It’s a rich cake, for sure. What surprised me most was how much my dad liked it, because he usually hates when I make things like this.
He prefers chocolate, loves peanut butter, likes caramel, and typically turns up his nose at things made with fruit…but he called to tell me how much he liked this cake. Something about it just works.
The flavors meld, the texture is spot on, and it’s simply just delicious. I really hope you guys give this one a try! And of course, let me know about any changes you make. I love to hear from you all! Enjoy.
- ¾ cup plus 2 tablespoons all-purpose flour
- ¾ cup fine grind cornmeal
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup plus 2 tablespoons sugar
- ¾ teaspoon salt
- 2 tablespoons plus 1½ teaspoons honey
- 5 eggs, at room temperature
- 1 cup fresh blackberries
- Preheat the oven to 325*F. Coat an 8-inch round cake pan with nonstick cooking spray and set aside.
- In a small bowl, whisk the flour with the cornmeal until just combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar, salt, and honey until pale and fluffy, about 5 minutes. Add the eggs, one at a time, incorporating fully before adding another. (The batter may start to separate for the last few eggs.) Using a rubber spatula, fold the flour mixture into the butter mixture until just combined.
- Pour the batter into the prepared cake pan and sprinkle the blackberries all over the top of the batter. Bake for 35 minutes or until golden brown and a skewer inserted into the center of the cake comes out clean. Cool the cake slightly, then remove from the pan, slice, dust with powdered sugar if desired, and serve.