Marion Blackberry Cornmeal Breakfast Cake

Marion Blackberry Cornmeal Breakfast Cake
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Blackberry Cornmeal Breakfast Cake 

  • 1¼ Cups All-Purpose Flour 
  • ¾ Cup Fine Yellow Cornmeal 
  • ½ teaspoon Kosher Salt 
  • ¼ teaspoon Baking Powder 
  • 1 Cup Granulated Sugar 
  • 12 Tablespoons Unsalted Butter, softened 
  • Zest of 2 Limes 
  • ¼ Cup Fresh Lime Juice 
  • 4 large Eggs, at room temperature 
  • ½ Cup Whole-Milk Greek Yogurt, plain 
  • 1 bag Stahlbush Island Farms Marion Blackberries, thawed on a paper towel 
  • 2-3 tablespoons Sparkling Sanding Sugar 
  • Fresh Whipped Cream, if desired 
  1. Preheat the oven to 350°F. Grease a 5-by-9-in loaf pan line it with parchment paper and grease the parchment. Leave some overhang on each side so you can lift the cake out of the pan after baking. 
  2. Lay the frozen blackberries out on a paper towel lined tray or plate and let them thaw.      
  3. Whisk together the flour, cornmeal, salt, and baking powder in a small bowl until combined. Set it aside. 
  4. In the bowl of a stand mixer beat the butter, sugar and lime zest together on medium-high speed until light in color and fluffy.  
  5. Add the eggs, one at a time, beating well after each addition and stopping the mixer to scrape down the sides of the bowl.  
  6. Turn the speed to medium and beat in the yogurt and lemon juice.  
  7. Turn the speed to low and add the flour mixture in three additions, then beat for 30 more seconds. 
  8. Gently fold in the Stahlbush Island Farms Blackberries. 
  9. Pour the batter into the prepared pan and smooth the top. 
  10. Dust the top with the sparkling sanding sugar.  
  11. Bake for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.  
  12. Let cool in the pan on a wire rack for 15 minutes, then lift the cake from the pan using the parchment paper.  
  13. Remove the paper and let cool completely. 
  14. Slice into generous portions, about 6 slices from the loaf. Serve topped with fresh whipped cream if desired. 
  15. Store, covered, at room temperature for up to 3 days, or freeze for up to 2 months.
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