Blackberry Lavender Cornmeal Cake
- Level: Easy
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 273
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 56
- Dietary Fiber
- 3
- Sugar
- 31
- Protein
- 6
- Cholesterol
- 46
- Sodium
- 201
- Total: 1 hr (includes cooling time)
- Active: 20 min
Ingredients
Vegetable shortening or nonstick baking spray, for greasing the pan
1 1/4 cups all-purpose flour
3/4 cup plain yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup milk
3/4 cup plain yogurt
1 teaspoon vanilla extract
2 large eggs
1 cup plus 3 tablespoons sugar
Two 6-ounce containers fresh blackberries
1/2 teaspoon dried lavender
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.