Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh or frozen berries (raspberries, blueberries, blackberries or a combination)
Directions
- Preheat oven to 350°F. Grease a 9-inch round cake pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
- In a large bowl, using an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- Add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour mixture. Beat until just combined.
- Stir in the berries until evenly distributed. Pour batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Interesting Facts
- Cornmeal is a coarsely ground flour made from dried corn and is a traditional ingredient in Southern cooking.
- The buttermilk in this recipe helps to keep the cake moist and tender.
- You can use any type of fresh or frozen berries in this recipe.
