BLACKBERRY CORNMEAL CAKE
We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
- In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
- Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.
BLACKBERRY CORNBREAD CAKE
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-inch ovenproof skillet with the butter.
- In a medium bowl, whisk together the buttermilk, vanilla bean paste and eggs. In a separate medium bowl, combine the flour, cornmeal, maple sugar, baking soda and salt. Stir in the buttermilk mixture until smooth.
- Line the blackberries in the buttered skillet, then pour the batter over the top. Pour the cream into the center of the batter. Bake until the top crust is golden brown, 40 to 45 minutes.
- Serve warm with blackberries, maple syrup and whipped cream.
BLACKBERRY CORNMEAL CAKE
Loved this quick to fix cake. Light and buttery, full of fresh berries, and with a delightful crunch from added sugar on top. Bakes in a cast iron skillet. Can use blueberries as well. From marthastewart.com. I used about 2 cups blackberries.
Provided by LonghornMama
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and 7 T melted butter; pour over flour mixture, stirring just to combine.
- In a 10-inch cast iron skillet, heat remaining 1 tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
- Bake until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 375.3, Fat 13.5, SaturatedFat 7.8, Cholesterol 77.6, Sodium 520.4, Carbohydrate 60.1, Fiber 3.2, Sugar 37.2, Protein 5.4
BLACKBERRY-CORN MUFFINS
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking papers and set aside.
- 2. Stir flour, cornmeal, sugar, baking powder, and salt together in a medium bowl using a whisk. Set aside. Whisk eggs, buttermilk, butter, and vanilla together in a medium bowl. Fold egg mixture into dry ingredients using a rubber spatula, mixing just until batter forms but remains slightly lumpy. Fold in blackberries.
- 3. Divide batter among muffin cups, sprinkle with sugar, and bake on top shelf of oven until muffins are golden and a wooden toothpick inserted in center tests clean, about 20 minutes. Release muffins from tin and transfer to a cooling rack; serve warm.
Nutrition Facts : Calories 241 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 56 milligrams, Sodium 259 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 4 grams
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
BERRY CORNMEAL CAKE
If you like berries and cornmeal cakes, this is a berry good one!
Provided by D.A.L
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
- Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
- Bake in preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 66.3 g, Cholesterol 111.3 mg, Fat 17 g, Fiber 2.3 g, Protein 10.7 g, SaturatedFat 4.5 g, Sodium 519.5 mg, Sugar 42.7 g
LEMON BLUEBERRY CORNMEAL CAKE
I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.-Roxanne Chan, Albany, California.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture., Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.
Nutrition Facts : Calories 250 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 156mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.
CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND BLACKBERRIES
Steps:
- Make cake:
- Preheat oven to 350°F. and butter and flour an 8- by 2-inch round cake pan.
- In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add remaining cake ingredients and beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes.
- Pour batter into prepared pan and bake in middle of oven 40 minutes, or until a tester comes out with a few crumbs adhering.
- Make Rosemary Syrup while cake is baking.
- Cool cake in pan on a rack 10 minutes. Invert cake onto hand and return, right side up, to rack. While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
- Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.
BLUEBERRY-CORNMEAL LOAF CAKE
This recipe was first introduced in Eating Well magazine (a must read for health-minded cooks). A big fan of the rich sweetness of cornmeal, this attracted me immediately and the recipe here is my adaptation. It is dense and moist and well-studded with berries. The cake tastes even better after resting for a day, so consider making it in advance. I really like this with the orange blossom water as it intensifies the orange while adding a slight floral note. But either orange or lemon juice work quite well.
Provided by justcallmetoni
Categories Quick Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Prepare loaf pan with a light coating of cooking spray.
- In a small bowl dust the blueberries with 1 tablespoon of flour. Set aside.
- Combine in a medium mixing bowl the flours, cornmeal, baking powder and salt.
- In another bowl combine the the yogurt and lemon juice.
- In a third bowl, mix together the Splenda, sugar, oil, egg and egg white. Make sure the egg is fully broken up and incorporated.
- Alternating between the dry mix and yogurt, blend into the sugar liquid bowl. Do not over mix, you just want to make sure everything is fully combined. Fold in the blueberries.
- Pour batter into the loaf pan. Sprinkle with the 2 teaspoons of sugar and cinnamon.
- Bake for 25 minutes. Cover the cake with with a loose tent of aluminum foil. Bake an additional 25 to 35 minutes, until the cake is golden and a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a baking rack and allow the cake to cool to room temperature.
Nutrition Facts : Calories 194.9, Fat 5, SaturatedFat 0.8, Cholesterol 18.9, Sodium 139.1, Carbohydrate 33.8, Fiber 1.6, Sugar 12.8, Protein 4.4
BLACKBERRY FARM GRIDDLE CAKES
Categories Breakfast Brunch Kid-Friendly Quick & Easy Wheat/Gluten-Free Cornmeal Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
- Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
- Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.
CORNMEAL CAKE WITH CREAM AND BERRIES
Dollopsofwhipped cream andfresh blackberries are sandwiched between sweet cakemade with cornmeal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch-square cake
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Brush a 9-by-9-inch baking pan with butter. Sprinkle with flour; shake to coat. Tap out excess; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 3/4 cup sugar, and honey until fluffy, about 3 minutes. Add eggs one at a time. Beat until incorporated; do not overbeat. Add sour cream; mix to combine. Whisk together flour, cornmeal, baking powder, and salt. Add dry ingredients to batter; mix to combine. Scrape sides of bowl with a spatula; mix again.
- Spread batter in prepared pan. Brush with water; sprinkle with remaining sugar. Bake until cake springs back when gently pressed in the center, about 30 minutes. Cool slightly on a wire rack. Whip cream. Cut cake into squares; split. Fill with cream and berries.
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