Honey-Blackberry Cornmeal Bundt

Honey-Blackberry Cornmeal Bundt

For our July recipe for Bundt of the Month, we flip cornbread out of the skillet and transform it into a rich and tender Bundt cake. Using Nordic Ware’s Crown Bundt pan, this curvaceous cake is ready for breakfast, a snack, or dessert—or anytime you’d like! We add a generous dose of fresh seasonal blackberries and golden honey to enhance the naturally sweet flavor of yellow cornmeal and include an extra special ingredient for undeniable richness. With its naturally creamy texture and mildly sweet flavor, this Bundt unleashes the power of goat’s milk. A transformative dairy, goat’s milk adds richness and tenderness to cakes and will soon be your new go-to in baking. No access to goat’s milk? We have the perfect substitute. Whole buttermilk can be used in its place, adding tenderness and a hint of acidity to the sweet crumb. Whether it’s the craveable flavor of cornmeal or delightful bites of blackberry, this Honey-Blackberry Cornmeal Bundt will have you coming back for more.

Looking for more Bundt inspiration? Sign up for the Bundt of the Month Club here and get baking today!

Honey-Blackberry Cornmeal Bundt

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, toss together blackberries and remaining 1 tablespoon (8 grams) flour. Fold blackberry mixture into batter just until combined.
  5. Spray 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.
  6. 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.
  7. 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.
  8. Transfer cooled cake to a serving plate. Garnish with honey, if desired.

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CONVERT THIS RECIPE INTO BUNDTLETTES

These sweet Bundtlettes are the answer to your single-serving needs. Follow the recipe below and get ready to share!

Honey-Blackberry Cornmeal Bundtlettes

  • ⅔ cup (150 grams) unsalted butter, melted
  • 2 large eggs (100 grams), room temperature
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (85 grams) plus 2 tablespoons (42 grams) clover honey, divided, plus more to serve
  • 3 tablespoons (45 grams) goat milk or whole buttermilk, room temperature
  • 2 teaspoons (3 grams), lemon zest
  • 1 tablespoon (15 grams) fresh lemon juice
  • ¾ cup plus 1 tablespoon (113 grams) plain yellow cornmeal
  • ¾ cups (94 grams) plus 1½ teaspoons (4.5 grams) all-purpose flour, divided
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  • ⅛ teaspoon baking soda
  • 4 ounces (113 grams) fresh blackberries, quartered (about a heaping ¾ cup)
  1. Preheat oven to 300°F (150°C).
  2. In a large bowl, whisk together melted butter, eggs, sugar, ¼ cup (85 grams) honey, goat milk or buttermilk, and lemon zest and juice.
  3. In a medium bowl, whisk together cornmeal, ¾ cup (94 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 ½ teaspoons (4.5 grams) flour. Fold blackberry mixture into batter just until combined.
  4. Spray a 4- or 5-cup Bundtlette pan with baking spray with flour.
  5. Using a 1 ½-teaspoon spring-loaded scoop, divide batter evenly into prepared pan. Forcefully tap pan on a kitchen towel-lined counter several times to evenly spread batter and get rid of any air bubbles.
  6. Bake until a wooden pick inserted near center comes out clean, 20 to 25 minutes.
  7. Let cool in pan for 10 minutes. Invert cakes onto a wire rack placed over a rimmed baking sheet.
  8. In a heatproof small bowl, microwave remaining 2 tablespoons (42 grams) honey on high in 10 second intervals, stirring between each, until loose and fluid. Quickly and carefully brush over warm cakes. Let cakes cool completely. Drizzle with honey to serve, if desired.

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BUNDTOLOGY

Our Bundtologists share their expert tips to help master our July Bundt. Click the image to enlarge. Note that each of these tips is specific to this recipe and the Crown Bundt pan. Results may vary for other recipes and other pans.

 

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