Blackberry Cornmeal Cake

In ‘A Piece of Cake’ by Camilla Saulsbury

• Ready In: 1 hr 20 mins
• Serves: 9

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1 1⁄4 cups sugar
• 1⁄2 cup  fine yellow cornmeal
• 2  teaspoons baking powder
• 1  teaspoon salt
• 2  large eggs, at room temperature
• 1⁄2 cup buttermilk
• 1⁄2 cup unsalted butter, melted and cooled slightly
• 1  teaspoon vanilla extract
• 1 1⁄2 cups blackberries
• 2  tablespoons turbinado sugar

Directions

1. Preheat oven to 375 degrees.
2. Spray a 9-inch square metal baking pan with nonstick baking spray with flour.
3. In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
4. Add eggs, buttermilk, butter and vanilla to flour mixture.
5. Using an electric mixer on med-low speed, beat for 1 minute, until blended.
6. Scrape sides and bottom of bowl with a spatula.
7. Beat on medium speed for 1 minute.
8. Spread batter evenly in prepared pan.
9. Scatter blackberries evenly over batter.
10. Sprinkle with turbinado sugar.
11. Bake for 45-50 minutes or until a pick inserted in the center comes out clean.
12. Let cool in pan on a wire rack for 15 minutes, then invert cake onto rack to cool.
13. Serve warm or at room temperature.