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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Loved this quick to fix cake. Light and buttery, full of fresh berries, and with a delightful crunch from added sugar on top. Bakes in a cast iron skillet. Can use blueberries as well. From . I used about 2 cups blackberries. Ingredients:
1 1/4 cups all-purpose flour |
1/2 cup yellow cornmeal |
2 teaspoons baking powder |
1 teaspoon salt |
1 cup sugar |
2 tablespoons sugar |
1/2 cup low-fat buttermilk |
2 large eggs |
1/2 cup butter, divided |
2 (5 5/8 ounce) containers fresh blackberries or 1 1/2 cups fresh blueberries |
1/4 cup sugar |
Directions:
1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and 7 T melted butter; pour over flour mixture, stirring just to combine.
2. In a 10-inch cast iron skillet, heat remaining 1 tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
3. Bake until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Serve warm or at room temperature.
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