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Author Notes: In the south, blackberries are a summer staple. They grow wild in many places and are just as easy to add to your own landscape. The hardest part of picking blackberries is deciding what to make with them: jam or cobbler.
This recipe puts two classic southern dishes together in one; sweet white corn bread topped with a tangy blackberry cobbler. The cake rises in spots, the cobbler sinks, and together it looks a little buckled which is how it gets its name. Southerners traditionally bake with white cornmeal because it is sweeter than yellow, but you can use any kind for this recipe. For mine, I used a roasted yellow cornmeal. —janeofmanytrade
Food52 Review: 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. —The Editors
Makes one 10" x 10" pan
- 4 cups fresh blackberries
- 1/2 cup sugar
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon rosewater
- 1/2 teaspoon ground cardamom
- 6 ounces unsalted butter, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 eggs
- 1 1/2 cups all purpose flour
- 3/4 cup cornmeal
- 2 1/4 teaspoons baking powder
- 1 cup buttermilk
- 1 batch crumb topping, recipe below
- Combining the first five ingredients in a bowl. Set aside so that the fruit juices while you mix up the cornbread.
- Preheat the oven to 350° F. Grease and flour a 10" x 10" pan and set it aside. Cream the butter with the sugar, vanilla, and salt until light, about 2-3 minutes. Add the eggs, one at a time, and scrape the bowl as you go. Sift the flour and baking powder over the batter in the bowl and fold it in a few times until combined. Sprinkle the buttermilk over the top of the batter and continue folding until no streaks remain. Scrape the batter into the prepared pan and smooth out the surface.
- Top the cornbread evenly with the cobbler mixture. Sprinkle the crumb topping evenly over the fruit, and bake until a pick comes out clean when inserted into a cakey part, about 1 hour to 1 hour and 15 minutes. Allow the cake to cool in the pan for about 20 minutes. Carefully invert it onto a tray, then invert it again onto a serving platter. serve it a little warm with some buttermilk ice cream or serve it as is -- either way will be wonderful!
Oatmeal Crumb Topping
- 1/2 cup all purpose flour
- 1/2 cup rolled oats
- 1/3 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon baking soda
- 4 tablespoons unsalted butter, cold and cut into cubes
- Combine the dry ingredients in a bowl and mix them a little. Add the butter cubes and rub the ingredients together with your fingers until pea sized crumbs are formed.
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