WHO: Janeofmanytrade is a pastry chef, CIA graduate, blogger, bee-keeper, master gardener, marble-collector, and cookbook writer.
WHAT: With a sweet, fruity addition and a generous amount of addictive crumbs, your favorite Southern side is about to become your favorite dessert.
HOW: Drop tangy blackberries in cornbread batter and scatter with crumb topping. Then watch the cake rise, sink, and buckle in the oven.
WHY WE LOVE IT: We didn't think perfectly tender cornbread could get any better. But once we tasted it punctuated with tart berries, spiced with cardamom, and finished with a buttery crumb, we quickly changed our minds.
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Ready? Let's go.
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Steal a blackberry or two for a snack, then get them macerating.
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Gently mix everything together, and move on to the rest of your buckle.
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Ready your pan. (Hint: butter.)
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Now cream the butter and sugar.
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Add the vanilla...
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...and then beat!
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Eggs are next, one at a time.
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Enter the dry ingredients -- sift them over the wet ones.
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And fold everything together elegantly, just like our Test Kitchen Manager Jennifer does.
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Buttermilk is key -- that comes next and gets folded in, too.
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Pour it into your (readied) pan and spread it out.
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And then: this. Isn't is pretty? It'll get prettier.
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Make a quick crumble topping.
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With your hands, of course, for authenticity.
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Sprinkle it evenly, go a little wild, and bake!
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When it's done, let it cool in the pan for a few minutes. It will be hard work, but be patient.
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