For this cake, I scattered the berries over the cake batter just before baking because I wanted them to sink in just a little, but not too much. This worked! Personally, I really enjoy the gritty texture of a cornmeal cake/muffin that is rich in cornmeal (I used equal parts flour and cornmeal), but if you like a finer texture, reduce the amount of cornmeal and replace it with a little extra flour.
Blackerry cornmeal cake
- 125 grams (1 cup) all-purpose flour
- 125 grams (¾ cup) cornmeal fairly fine grind but not flour—mine’s labelled as “yellow cornmeal #250″
- 5 mL (1 tsp) baking powder
- 1.25 mL (¼ tsp) Diamond Crystal fine kosher salt
- 50 grams (3½ tbsp) unsalted butter room temperature
- 200 grams (1 cup) granulated sugar
- 1 large egg room temperature
- 5 mL (1 tsp) pure vanilla extract
- 180 mL (¾ cup) milk (2 % fat)
- 200 grams (1⅓ cups) fresh blackberries
- Preheat the oven to 350°F. Butter and flour a tart pan (with removable bottom). Place the tart pan on a baking sheet.
- Sift the flour, cornmeal, baking powder and salt into a medium bowl. Set aside for later
- In a large bowl, cream the butter and the sugar. Add the egg and the vanilla and mix until well incorporated.
- Add the dry ingredients to the batter, alternateing with the milk.
- Pour the batter into the prepared pan, scatter the berries over top, and bake it for 45–50 minutes or until the middle is set and a cake tester inserted into the middle comes out clean.
- Cool on a rack before serving
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.