Blackberry Corn Cake with Honey Whipped Cream

Blackberry Corn Cake with Honey Whipped Cream
Servings: 9 Prep 15 mins Bake 350°F 45 mins Cool 20 mins


  • 1 cup plus 1 tbsp all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2/3 cup milk
  • 6 tablespoons unsalted butter, melted
  • 2 eggs
  • 12 ounces blackberries
  • 1 tablespoon turbinado or demerera sugar (optional)
  • 1 cup heavy cream
  • 2 tablespoons honey

Make It

1. Heat oven to 350 degrees . Butter and flour a 9 x 9-inch baking pan. In a bowl, mix 1 cup of the flour, the cornmeal, baking powder and salt. In a separate bowl, whisk sugar, milk, butter and eggs. Fold dry mixture into wet mixture until just combined.

2. Toss blackberries with remaining 1 tbsp flour. Gently fold into batter. Transfer to baking pan, using a spatula to smooth the top. Sprinkle with turbinado sugar, if using.

3. Bake at 350 degrees for 40 to 45 minutes, until a toothpick inserted in center of cake comes out clean. Place on a wire rack and immediately run a paring knife around edge of cake. Cool 20 minutes.

4. Whisk heavy cream and honey in a bowl until stiff peaks form. Serve cake warm or at room temperature with whipped cream.

Nutrition Facts

Servings Per Recipe: 9; Amount Per Serving: cal. (kcal): 350, Fat, total (g): 20, chol. (mg): 100, sat. fat (g): 12, carb. (g): 4, fiber (g): 3, pro. (g): 5, sodium (mg): 260, Percent Daily Values are based on a 2,000 calorie diet.