Kardea Brown’s Blackberry Lavender Cornmeal Cake | Delicious Miss Brown | Food Network

Kardea’s Blackberry Lavender Cornmeal Cake is as delicious as it is beautiful! Don’t be shy about the lavender in this recipe. It adds the perfect hint of flowery goodness and goes so well with the blackberries!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Blackberry Lavender Cornmeal Cake
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr (includes cooling time)
Active: 20 min
Yield: 9 servings

Ingredients

Vegetable shortening or nonstick baking spray, for greasing the pan
1 1/4 cups all-purpose flour
3/4 cup plain yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup milk
3/4 cup plain yogurt
1 teaspoon vanilla extract
2 large eggs
1 cup plus 3 tablespoons sugar
Two 6-ounce containers fresh blackberries
1/2 teaspoon dried lavender

Directions

Special equipment: an 8-inch square baking pan

Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.

Whisk together the flour, cornmeal, baking powder and salt in a large bowl. Whisk together the milk, yogurt, vanilla, eggs and 1 cup of the sugar in a separate bowl. Add the egg mixture to the flour mixture, stirring just until combined. Fold in 1 cup of the blackberries.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35 minutes. Let the cake stand in the pan for 10 minutes. Use a wooden skewer to poke holes in the cake.

Meanwhile, mash about 1/2 cup of the remaining blackberries and place in a bowl with the remaining whole blackberries and set aside. Put the lavender and remaining 3 tablespoons sugar in a small bowl. Let stand until the blackberries begin to become syrupy, 15 minutes. Spoon the blackberry syrup over the warm cake and let cool.

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Kardea Brown’s Blackberry Lavender Cornmeal Cake | Delicious Miss Brown | Food Network


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