Project Description
Marion Blackberry Cornmeal Breakfast Cake
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
- Lay the frozen blackberries out on a paper towel lined tray or plate and let them thaw.
- Whisk together the flour, cornmeal, salt, and baking powder in a small bowl until combined. Set it aside.
- 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.
- Add the eggs, one at a time, beating well after each addition and stopping the mixer to scrape down the sides of the bowl.
- Turn the speed to medium and beat in the yogurt and lemon juice.
- Turn the speed to low and add the flour mixture in three additions, then beat for 30 more seconds.
- Gently fold in the Stahlbush Island Farms Blackberries.
- Pour the batter into the prepared pan and smooth the top.
- Dust the top with the sparkling sanding sugar.
- Bake for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan on a wire rack for 15 minutes, then lift the cake from the pan using the parchment paper.
- Remove the paper and let cool completely.
- Slice into generous portions, about 6 slices from the loaf. Serve topped with fresh whipped cream if desired.
- Store, covered, at room temperature for up to 3 days, or freeze for up to 2 months.
Blackberry Cornmeal Breakfast Cake
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
- Lay the frozen blackberries out on a paper towel lined tray or plate and let them thaw.
- Whisk together the flour, cornmeal, salt, and baking powder in a small bowl until combined. Set it aside.
- 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.
- Add the eggs, one at a time, beating well after each addition and stopping the mixer to scrape down the sides of the bowl.
- Turn the speed to medium and beat in the yogurt and lemon juice.
- Turn the speed to low and add the flour mixture in three additions, then beat for 30 more seconds.
- Gently fold in the Stahlbush Island Farms Blackberries.
- Pour the batter into the prepared pan and smooth the top.
- Dust the top with the sparkling sanding sugar.
- Bake for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan on a wire rack for 15 minutes, then lift the cake from the pan using the parchment paper.
- Remove the paper and let cool completely.
- Slice into generous portions, about 6 slices from the loaf. Serve topped with fresh whipped cream if desired.
- Store, covered, at room temperature for up to 3 days, or freeze for up to 2 months.
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