Berry Cornmeal Cake
In the summer, I love quick and easy desserts and this Berry Cornmeal cake is just that. I don’t have air conditioning at my house (don’t feel bad for me though…I live at the beach), so the less steps there are in a recipe the better because baking in a hot and humid house is not cute. 
The fresh summer berries coupled with a delectable cornmeal texture makes this simple dessert a Summer Favorite. It’s sweet but tangy with the addition of a little buttermilk. But if you don’t have buttermilk, you can substitute it with sour cream. No sour cream? Just add a tablespoon of lemon juice or vinegar to a cup of milk and you got yourself buttermilk! If you don’t have milk, then you’re on your own. But trust me you won’t want to miss out on making this cake! It’s a perfect red, white and blue dessert to pack up and take on a picnic or BBQ for fourth of July, just add a dollop of whipped cream and you’re all set.
Other than the good food and great company, the fourth of the July is not complete without a firework show. There is something so magical about fireworks. No I am not talking about the illegal firework show your neighbor puts on a night and startles the hell out of you. But something about the colors, sounds, and atmosphere is so captivating. I could sit there and gaze into the sky for hours. 
I hope you enjoy this dessert as much as I do. I can confidently say, this cake is in my top five favorite desserts.
Recipe adapted from epicurious.com
- 1 cup flour
- 1/2 cup cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup softened unsalted butter
- 1 cup sugar
- 2 large eggs, room temp
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries
- 1/3 cup fresh raspberries
- 1/4 cup fresh blackberries
- 1 Tbs sugar to sprinkle on top cake
- 1 cup heavy whipping cream
- Preheat oven to 350 degrees F. Grease 9x9 inch square pan with butter and set aside.
- In a small bowl sift dry ingredients and set aside. Using handheld mixer, beat softened butter until creamy and light in color. Gradually add the sugar and continue beating until it's light and fluffy. Add the eggs one at a time beating well after each addition. Then add buttermilk and vanilla and mix. Batter will look lumpy but no need to worry. Add dry ingredients and gently fold with a spatula until just incorporated.
- Pour batter into greased pan and sprinkle the berries on top and lastly, sprinkle the 2 tbs of sugar. Bake for about 20-23 minutes but check cake at 20 minutes because oven temperatures vary. Insert toothpick and if it comes out clean, cake is ready!
- For topping: in a cold bowl whip 1 cup of heavy whipping cream plus 1 tbs of sugar and beat until soft peaks. Place a dollop of whipped cream and fresh berries to each serving.
Just made this and it’s delicious!