Blackberry Cornmeal Cake

• 1 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup sugar
• 2 tablespoons sugar
• 1/2 cup low-fat buttermilk
• 2 large eggs
• 1/2 cup butter, divided
• 2 (5 5/8 ounce) containers fresh blackberries or 1 1/2 cups fresh blueberries
• 1/4 cup sugar

1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and 7 T melted butter; pour over flour mixture, stirring just to combine.
2. In a 10-inch cast iron skillet, heat remaining 1 tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
3. Bake until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Serve warm or at room temperature.

flour, yellow cornmeal, baking powder, salt, sugar, sugar, lowfat buttermilk, eggs, butter, containers fresh blackberries, sugar

Taken from www.food.com/recipe/blackberry-cornmeal-cake-481306 (may not work)