Recipe courtesy of Kardea Brown
Blackberry Lavender Cornmeal Cake
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 20 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 273
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 6 g
- Cholesterol
- 46 mg
- Sodium
- 201 mg
This cake is as delicious as it is beautiful! Don't be shy about the lavender in this recipe. It adds the perfect hint of flowery goodness and goes so well with the blackberries.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 20 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 273
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 6 g
- Cholesterol
- 46 mg
- Sodium
- 201 mg
Ingredients
Directions
Special equipment:
an 8-inch square baking pan- Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.
- Whisk together the flour, cornmeal, baking powder and salt in a large bowl. Whisk together the milk, yogurt, vanilla, eggs and 1 cup of the sugar in a separate bowl. Add the egg mixture to the flour mixture, stirring just until combined. Fold in 1 cup of the blackberries.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35 minutes. Let the cake stand in the pan for 10 minutes. Use a wooden skewer to poke holes in the cake.
- Meanwhile, mash about 1/2 cup of the remaining blackberries and place in a bowl with the remaining whole blackberries and set aside. Put the lavender and remaining 3 tablespoons sugar in a small bowl. Let stand until the blackberries begin to become syrupy, 15 minutes. Spoon the blackberry syrup over the warm cake and let cool.
