Summer is my favorite time of year and one of the things I love most about this season is the abundance of fresh fruits and vegetables. Yesterday I canned tomatoes from my garden and a trip to the local farm market provides me with produce that’s not found in my backyard. Blackberries were my choice of fruit this week and I wanted to find a recipe for this dark berry that consistently ranks in the upper echelon of super food lists. I decided to try my hand with this Blackberry Cornmeal Cake recipe (recipe at end of post).
Blackberries are also rich in phenolic acids, antioxidant compounds well-known for their anti-carcinogenic effects. They contain 36% of the required daily fiber intake keeping your digestive system humming along.
Additionally, blackberries are packed with half of your daily Vitamin C requirements! Vitamin C strengthens your immune system, keeps skin bright, and combats heart disease. So why not use blackberries in recipes whenever possible?
This Blackberry Cornmeal Cake recipe is super easy to make! You simply make the easy cornmeal batter, drop the berries on top, and then sprinkle with sugar. Okay, so the sugar isn’t so healthy but this recipe sure is yummy!
Next on my list is a recipe for spaghetti squash. I’ve never cooked it before but it’s growing in my garden so I’m anxious to work with it. You can find more recipes on my blog, and today I’m sharing my mother’s recipe for Cocoa Pink Cuplets over at Live Creatively Inspired. Hope you’ll head on over and let me know if you think the Cocoa Pink Cuplets are a muffin or a cupcake!
Blackberry Cornmeal Cake Recipe
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling on top of cake
1/2 cup low-fat buttermilk
2 large eggs
7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet
2 containers fresh blackberries (5 to 6 ounces each)
Preheat oven to 375 degrees. In a large bowl, mix together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, stir buttermilk, eggs, and melted butter together and pour over flour mixture, mixing til combined.
In a 10-inch cast iron skillet, heat remaining tablespoon butter in the oven until melted, about 5 minutes. Remove from oven and swirl to coat bottom of pan. Pour the batter into skillet, carefully place blackberries on top, and sprinkle with remaining 1/4 cup sugar.
Bake until top is evenly browned, 35 to 40 minutes. Let cool slightly. Run a knife around the edge to loosen and cut into wedges. Serve warm or at room temperature.
*Slightly modified recipe from Martha Stewart Living
Kitchen Details Tour
Don’t forget the Kitchen Details Tour starts this Thursday with 24 bloggers sharing details of their beautiful kitchens over the course of 2 days! My kitchen will be showcased on Thursday so hope you’ll stop back for a visit!