Bakerita · by Rachel Conners
Blackberry Cornmeal Cake
NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 11%
CARBS 37G41% OF CAL
3G FIBER21G ADDED1G INTRINSIC12G OTHER22G TOTAL SUGAR
FAT 21G54% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist cake combining cornmeal and blackberries with honey's subtle sweetness. Delicate crumb makes it equally welcome as breakfast cake or afternoon treat.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ¾ cup plus 2 tablespoons all-purpose flour
- ¾ cup fine grind cornmeal
- 1 cup 2 sticks unsalted butter, room temperature
- ¾ cup plus 2 tablespoons sugar
- ¾ teaspoon salt
- 2 tablespoons plus 1½ teaspoons honey
- 5 eggs (room temperature)
- 1 cup fresh blackberries
At a glance
PER SERVING · TIME 50M
CAL 18%·PRO 11%
CARBS 37G41% OF CAL
3G FIBER21G ADDED1G INTRINSIC12G OTHER22G TOTAL SUGAR
FAT 21G54% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 216mg
- Total sugar
- 22g
- Added sugar
- 21g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.