Blackberry Cornmeal Cake

Blackberry Cornmeal Cake

Butter and Flour One 8-inch Cake Pan

1 C flour
½ C cornmeal
1 ½ t baking powder
¼ t baking soda
1 t salt
3.5 oz butter, room temperature
2/3 C sugar
1 ½ T honey
2 T vegetable oil
2 eggs
1 t vanilla extract
1 C blackberries

Icing

1 ½ C powdered sugar
2-3 T cream
½ t vanilla

Place powdered sugar in a bowl and add enough cream for icing to be thick but pourable. Stir in vanilla, cover and set aside until ready to use.

Combine first five ingredients in a small bowl and set aside. In a medium bowl cream the butter and sugar until combined. Beat in the honey, oil, eggs, and vanilla. Stir the dry ingredients into the wet ingredients until blended. Add the berries and stir until combined. Spoon into the prepared pan and bake at 350 for 45 minutes or until the cake is lightly browned and cooked in the center. Let cool about 10 minutes in the pan and then invert onto a serving dish. Evenly spread the icing over the top of cake, letting it drip down the sides.

Serves 8