Cornmeal Berry Sheet Cake
Cornmeal berry sheet cake is a great way to use the fresh berries coming into season. This cake has a delightful cornmeal texture, filled with beautiful berries and sprinkled with sugar.
Servings: 12
Ingredients
- ¾ cup unsalted butter, softened
- 3 eggs
- 1 ½ cups sugar
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup sour cream
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 cups fresh berries like blueberries, raspberries, blackberries
- 2 tablespoons sugar for the topping
Instructions
- Preheat the oven to 350 degrees F. Line a 9 x 13-inch baking pan with parchment paper. Lightly grease parchment with non-stick cooking spray.
- Using an electric mixer, cream together 1 1/2 cups sugar and butter for 2 minutes. Add the eggs one at a time. Mix in vanilla, sour cream, and milk.
- In a separate bowl, whisk flour, cornmeal, baking powder and salt.
- Slowly add in flour mixture and beat until just combined.
- Spread the batter in a prepared pan.
- Place the berries on top of the batter. Sprinkle with 2 tablespoons of sugar.
- Bake for 20-25 minutes or until the top starts to turn golden brown. Let cool for 30 minutes before serving.