This rich and tender Honey Blackberry Cornmeal Bundt has an extra special ingredient to give this cornbread cake a creamy texture yet mildly sweet flavor. The goat milk addition adds richness and tenderness when baking, but buttermilk can be substituted as well! With delightful bites of blackberry and a topping of sweet honey, this cake will be a new favorite! This recipe was created by Bake From Scratch magazine as part of the Bundt of the Month recipe collection.
- 1⅓ cups (303 grams) unsalted butter, melted
- ¾ cup (150 grams) granulated sugar
- ½ cup (170 grams) plus 2 tablespoons (42 grams) clover honey, divided
- ⅓ cup (80 grams) whole goat’s milk or whole buttermilk, room temperature
- 4 large eggs (200 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 4 teaspoons (8 grams) packed lemon zest
- 2 tablespoons (30 grams) fresh lemon juice
- 1⅔ cups (225 grams) plain yellow cornmeal
- 1½ cups (188 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1.25 grams) baking soda
- 8 ounces (226 grams) fresh blackberries, halved (about 1⅔ cups)
- Garnish: clover honey
- Preheat oven to 300°F (150°C). Place a heatproof wire rack directly on oven rack, creating a sturdy, metal, cross-hatched surface to help keep pan level.
- In a large bowl, whisk together melted butter, sugar, ½ cup (170 grams) honey, goat’s milk or buttermilk, eggs, egg yolk, and lemon zest and juice.
- In a medium bowl, whisk together cornmeal, 1½ cups (188 grams) flour, salt, baking powder, and baking soda. Gradually whisk flour mixture into butter mixture just until some bits of flour remain.
- In a small bowl, toss together blackberries and remaining 1 tablespoon (8 grams) flour. Fold blackberry mixture into batter just until combined.
- Prepare a 10-cup Bundt pan with baking spray with flour. Using a ¼-cup spring-loaded scoop, scoop batter into prepared pan. Forcefully tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
- Bake for 40 minutes. Rotate pan, and loosely cover with foil to prevent excess browning, if necessary; bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 200°F (93°C), 30 to 40 minutes more. Let cool in pan for 10 minutes. Invert cake onto a wire rack placed over a rimmed baking sheet.
- In a small microwave-safe bowl, heat remaining 2 tablespoons (42 grams) honey on high in 10-second intervals, stirring between each, until loose and fluid. Quickly and carefully brush onto warm cake. Let cool completely.
- Transfer cooled cake to a serving plate. Garnish with honey, if desired.
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