High Altitude Blackberry Cornbread Cake
An easy recipe for cornbread cake that's sweet, buttery and moist, loaded with plump juicy blackberries.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Round Cake Pan
Ingredients
- ½ cup unsalted butter, melted
- ⅔ cup granulated sugar
- 2 large eggs
- ¾ cup whole milk
- ½ cup full-fat sour cream
- 1 tsp vanilla extract
- 1 cup yellow cornmeal
- 1 cup all-purpose flour, spooned and leveled
- 1 ½ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 8 oz fresh blackberries
- 1 tbsp granulated sugar
Instructions
- Preheat the oven to 350 F. Grease a 9-inch round cake pan with non-stick baking spray, or line the pan with parchment paper.
- In a bowl, whisk together the melted butter, sugar (2/3 cup), eggs, milk, sour cream and vanilla extract until smooth.
- Separately, combine the cornmeal, flour, baking powder and salt. Add the dry ingredients to the wet, and whisk for 10-15 seconds until well combined.
- Pour the batter into the pan, then press the blackberries into the batter. Sprinkle the top of the cake batter with the 1 tablespoon granulated sugar.
- Bake on the center oven rack for about 35 minutes, just until a toothpick or cake tester inserted in the center of the bread comes out clean.
- Let the cake cool in the pan for 1 hour, then gently turn the cake out onto a serving plate. Cut into slices and serve warm. This cake is fantastic enjoyed plain, or with lightly sweetened whipped cream.
Notes
Store leftover cornbread in an airtight container in the refrigerator for up to 3 days. It needs to be kept cold, or the blackberries can spoil if it's stored at room temperature. It's best reheated on 50% power in the microwave, for a warm, soft, just-baked texture.
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