Blackberry Cornmeal Cake

• 1 14 cups all-purpose flour
• 1 14 cups sugar
• 12 cup fine yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 12 cup buttermilk
• 12 cup unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 12 cups blackberries
• 2 tablespoons turbinado sugar

1. Preheat oven to 375 degrees.
2. Spray a 9-inch square metal baking pan with nonstick baking spray with flour.
3. In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
4. Add eggs, buttermilk, butter and vanilla to flour mixture.
5. Using an electric mixer on med-low speed, beat for 1 minute, until blended.
6. Scrape sides and bottom of bowl with a spatula.
7. Beat on medium speed for 1 minute.
8. Spread batter evenly in prepared pan.
9. Scatter blackberries evenly over batter.
10. Sprinkle with turbinado sugar.
11. Bake for 45-50 minutes or until a pick inserted in the center comes out clean.
12. Let cool in pan on a wire rack for 15 minutes, then invert cake onto rack to cool.
13. Serve warm or at room temperature.

flour, sugar, yellow cornmeal, baking powder, salt, eggs, buttermilk, unsalted butter, vanilla, blackberries, turbinado sugar

Taken from www.food.com/recipe/blackberry-cornmeal-cake-510076 (may not work)