Loved this quick to fix cake. Light and buttery, full of fresh berries, and with a delightful crunch from added sugar on top. Bakes in a cast iron skillet. Can use blueberries as well. From marthastewart.com. I used about 2 cups blackberries.

Ingredients

8 serv.

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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