• Heat oven to 350°. Butter and flour a 9 x 9-inch baking pan. In a bowl, mix 1 cup of the flour, the cornmeal, baking powder and salt. In a separate bowl, whisk sugar, milk, butter and eggs. Fold dry mixture into wet mixture until just combined.

  • Toss blackberries with remaining 1 tbsp flour. Gently fold into batter. Transfer to baking pan, using a spatula to smooth the top. Sprinkle with turbinado sugar, if using.

  • Bake at 350° for 40 to 45 minutes, until a toothpick inserted in center of cake comes out clean. Place on a wire rack and immediately run a paring knife around edge of cake. Cool 20 minutes.

  • Whisk heavy cream and honey in a bowl until stiff peaks form. Serve cake warm or at room temperature with whipped cream.

Nutrition Facts

350 calories; 20 g total fat; 12 g saturated fat; 100 mg cholesterol; 260 mg sodium. 4 g carbohydrates; 3 g fiber; 5 g protein;