Blackberry Cornmeal Cake

The cornmeal really sets this recipe apart. It is from Everyday Food. My one change is to add some vanilla to the batter; this gives the cake a richer flavor. Next time I will add lemon zest as well—a nice complement to the berries. Serve it warm with ice cream, of course. It is best with fresh berries, but I've been craving blackberries, but it's not time for them (the curse of working for a magazine that is currently producing our summer issues). Frozen berries worked pretty well.

Blackberry Cornmeal Cake
1 1/4 cup all-purpose flour
1/2 cup cornmeal
1 cup plus 2 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1 Tbsp. butter
1/2 cup butter, melted
1/2 cup buttermilk
2 eggs, lightly beaten
1 tsp. vanilla
2 pints fresh or 1 bag frozen blackberries
1/4 cup sugar
Ice cream

1. Preheat oven to 375°. Place 1 Tbsp. butter in cast-iron skillet, and place skillet in oven to melt the butter.
2. Combine flour and next 3 ingredients in a mixing bowl. In a separate bowl, combine melted butter and next 3 ingredients. Add wet ingredients to dry ingredients, stirring to combine.
3. Pour mixture into hot skillet. Sprinkle blackberries on top; sprinkle with 1/4 cup sugar.
4. Bake at 375° for 45 minutes. Allow cake to cool, and then invert onto a serving plate. Serve warm cake with ice cream.