Blackberry Cornmeal Cake

Cooking Label
Prep Time
10-15 minutes
Cook Time
30-35 Minutes
Serves 8
1/2 cup Pasolivo Citrus Olive Oil
2 large eggs
3/4 cup sugar
1/2 cup buttermilk
1 tsp. Vanilla
Grated zest of 1 orange
1 1/4 cups flour
1/2 cup cornmeal
2 tsp. baking powder
1 tsp. Pasolivo Pacific Blue Kosher Sea Salt
1 3/4 Cups fresh Blackberries
1 tsp. Pasolivo Sugar and Spice Blend
1 1/2 Tbsp sugar

To Serve:
Fresh whip cream
Additional blackberries for serving
Preheat oven to 375 degrees. Line a 9" round cake pan with parchment paper and grease with Pasolivo Olive Oil. Whisk the Pasolivo Citrus Olive Oil, eggs, sugar, buttermilk, vanilla and orange zest until well blended. In a separate bowl, mix the flour, cornmeal, baking powder, and Pasolivo Pacific Blue Kosher Sea Salt. Pour flour mixture into the Olive Oil mixture and whisk until blended. Pour into the prepared cake pan. Push the blackberries into the top of the cake batter. Mix the Pasolivo Sugar and Spice blend with the sugar and sprinkle evenly over the top of the cake. Bake 30-35 minutes until done. Cool for 15 minutes in pan and then remove by lifting out with the parchment paper. Serve with whipped cream and additional berries. Delicious warm or cool.
Blackberry Cornmeal Cake
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