This sunshiny snack cake uses fine cornmeal for a lightly textured base and is studded with fresh blackberries that gently melt into the batter as it bakes. Lightly sweet and rustic, it works as a brunch dish, dessert, or afternoon pick-me-up—delicious on its own or with a dollop of whipped cream or yogurt.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsDry Ingredient
1 cup all-purpose flour
½ cup fine yellow cornmeal
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp fine salt
Wet Ingredients
½ cup unsalted butter, softened (or olive oil for a dairy-free option)
⅔ cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
½ cup plain yogurt or sour cream (can sub buttermilk)
Add-ins
1 ¼ cups fresh blackberries (lightly tossed with 1 tsp flour)
1 tbsp coarse sugar (turbinado or demerara) for topping
Prep the Oven & Pan
1
Preheat oven to 350°F (175°C) .
Grease a 9-inch round cake pan and line the bottom with parchment paper.
Mix Dry Ingredients
Cream Butter & Sugar
3
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs , one at a time, beating well after each.
Mix in vanilla and lemon zest .
Combine Wet & Dry
4
Stir in half of the dry mixture , followed by yogurt , then the rest of the dry mixture.
Fold just until combined—do not overmix.
Add Blackberries
5
Gently fold in about ¾ cup of the blackberries (tossed with flour to prevent sinking).
Pour batter into the prepared pan and smooth the top.
Scatter the remaining ½ cup of blackberries on top.
Sprinkle with coarse sugar for a golden, crunchy finish.
Bake
6
Bake for 35–40 minutes , or until golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Success
7
Use fine cornmeal , not coarse polenta, for a soft texture.
Don’t overmix once the flour goes in—keep it tender.
For even juicier berries, mash a few and swirl them into the top of the batter before baking.
Variations
8
Swap blackberries for raspberries , blueberries , or a mix.
Add ½ tsp almond extract or a splash of bourbon for depth.
Make it gluten-free with a 1:1 GF flour blend and yogurt for stability.
Suggested Pairings
9
Serve with: Whipped crème fraîche, honeyed Greek yogurt, or vanilla ice cream
Drink: Earl Grey tea, sparkling lemonade, or chilled white wine
Occasion: Summer brunches, picnics, tea parties, or rustic wedding desserts
Ingredients Dry Ingredient
1 cup all-purpose flour
½ cup fine yellow cornmeal
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp fine salt
Wet Ingredients
½ cup unsalted butter, softened (or olive oil for a dairy-free option)
⅔ cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
½ cup plain yogurt or sour cream (can sub buttermilk)
Add-ins
1 ¼ cups fresh blackberries (lightly tossed with 1 tsp flour)
1 tbsp coarse sugar (turbinado or demerara) for topping
Directions Prep the Oven & Pan
1
Preheat oven to 350°F (175°C) .
Grease a 9-inch round cake pan and line the bottom with parchment paper.
Mix Dry Ingredients
Cream Butter & Sugar
3
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs , one at a time, beating well after each.
Mix in vanilla and lemon zest .
Combine Wet & Dry
4
Stir in half of the dry mixture , followed by yogurt , then the rest of the dry mixture.
Fold just until combined—do not overmix.
Add Blackberries
5
Gently fold in about ¾ cup of the blackberries (tossed with flour to prevent sinking).
Pour batter into the prepared pan and smooth the top.
Scatter the remaining ½ cup of blackberries on top.
Sprinkle with coarse sugar for a golden, crunchy finish.
Bake
6
Bake for 35–40 minutes , or until golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Success
7
Use fine cornmeal , not coarse polenta, for a soft texture.
Don’t overmix once the flour goes in—keep it tender.
For even juicier berries, mash a few and swirl them into the top of the batter before baking.
Variations
8
Swap blackberries for raspberries , blueberries , or a mix.
Add ½ tsp almond extract or a splash of bourbon for depth.
Make it gluten-free with a 1:1 GF flour blend and yogurt for stability.
Suggested Pairings
9
Serve with: Whipped crème fraîche, honeyed Greek yogurt, or vanilla ice cream
Drink: Earl Grey tea, sparkling lemonade, or chilled white wine
Occasion: Summer brunches, picnics, tea parties, or rustic wedding desserts
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