Kardea Brown’s Blackberry Lavender Cornmeal Cake: A Taste of Southern Elegance
Dive into the rich, flavorful world of Southern cooking with Kardea Brown’s exquisite Blackberry Lavender Cornmeal Cake. This delightful dessert not only showcases the vibrant flavors of juicy blackberries but also introduces a fragrant hint of lavender—an unexpected but perfect pairing that elevates this cake to something truly special.
The Southern Charm of Kardea Brown
Hailing from the beautiful sea islands of Charleston, Kardea Brown brings a taste of her childhood kitchen directly to your table. With roots deeply embedded in Southern culinary traditions, her recipes reflect both simplicity and sophistication. The Blackberry Lavender Cornmeal Cake is a perfect example of how flavors can be both comforting and elegant.
Why This Cake?
This cake is not just a treat for the taste buds; it’s a feast for the eyes as well. The contrast of violet lavender and rich, dark blackberries creates a stunning dessert that will impress at any gathering. Plus, the subtle floral notes from the lavender add an aromatic layer that perfectly complements the sweetness of the blackberries.
Recipe Overview
Level: Easy
Total Time: 1 hour (includes cooling time)
Active Time: 20 minutes
Yield: 9 servings
Ingredients
- Vegetable shortening or nonstick baking spray (for greasing the pan)
- 1 1/4 cups all-purpose flour
- 3/4 cup plain yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 3/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup plus 3 tablespoons sugar
- Two 6-ounce containers fresh blackberries
- 1/2 teaspoon dried lavender
Instructions
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Preheat the Oven: Start by preheating your oven to 350°F. Grease an 8-inch square baking pan with vegetable shortening or nonstick spray.
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Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
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Mix Wet Ingredients: In a separate bowl, combine the milk, yogurt, vanilla extract, eggs, and 1 cup of sugar. Mix until well combined.
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Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently just until combined. Fold in 1 cup of the fresh blackberries, being careful not to overmix.
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Bake the Cake: Pour the batter into the prepared pan and smooth out the top. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and Poke: Allow the cake to cool in the pan for about 10 minutes. Use a wooden skewer to poke holes all over the top of the cake to help absorb the syrup.
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Prepare the Blackberry Syrup: While the cake cools, mash about 1/2 cup of the remaining blackberries in a bowl. Combine these with the rest of the whole blackberries. In a small bowl, mix the remaining 3 tablespoons of sugar with the dried lavender and let it sit until the blackberries begin to release their juices, approximately 15 minutes.
- Finalize the Cake: Spoon the blackberry-lavender syrup over the warm cake, allowing it to soak in as the cake cools.
Serving Suggestions
Serve this lovely cake as a dessert at a summer gathering or enjoy it as a sweet accompaniment to your tea or coffee. Each slice guarantees a delightful burst of flavor, with the sweet, tart blackberries and fragrant lavender perfectly complementing the moist, tender cornmeal cake.
Kardea Brown’s Blackberry Lavender Cornmeal Cake is not just a dessert; it’s a celebration of flavors and Southern traditions, perfect for any occasion. Get ready to savor each delicious bite!
Watch the video by Food Network
Video “Kardea Brown's Blackberry Lavender Cornmeal Cake | Delicious Miss Brown | Food Network” was uploaded on 06/12/2025 to Youtube Channel Food Network