This Old Fashioned Berry Cornbread Cake is sweet but not overly sweet and just like your great grandmother used to make. This cake has the texture and color of cornbread, but tastes like a delicious cake.
Don’t be afraid of the cornbread mix in this recipe. I know it seems a little different than a usual cake mix, but it’s delicious. It does have a different texture but it still sweet and tastes like cake. Once you bite into this yummy cake it will immediately take you back to your childhood.
Can I use homemade cornbread mix?
Yes! You can use your own homemade cornbread mix. To make homemade mix you can use cornmeal, oil, and eggs. I’m from the south y’all, I can make cornbread with my eyes closed. To make this recipe you use a box mix like Jiffy or make your own. Just use whatever you use at home.
Can I use frozen berries instead of fresh?
Yes you can use frozen berries to make this cake. I keep berries in my freezer at all times and pull them out to put in this cake. You can even substitute with a berry blend just use two cups of the blend instead of a single cup of each.
What could I top this cake with?
I like to top the cake with just a simple dollop of whipped cream. It really doesn’t need frosting. However, if you love frosting go ahead and top it with your favorite vanilla frosting. Or you can just lightly dust the top of the cake of powdered sugar.
What ingredients do I need to make this cake?
To make this cake you will need cornbread mix, raspberries, blueberries, orange zest, vanilla extract, cinnamon, and brown sugar. It’s a very simple cake that doesn’t require much. This cake may require simple ingredients but it turns so yummy.
Your family is going to love this cake.
Old Fashioned Berry Cornbread Cake
- 9x13 baking sheet
- 1 Jiffy Cornbread Mix
- 1 cup raspberries
- 1 cup blueberries
- 1 tablespoon orange zest
- 2 teaspoon vanilla extract
- 1 tablespoon cinnamon
- ¼ cup brown sugar
- Preheat the oven to 350°F.
- Spray a 13- x 9-inch pan with non-stick cooking spray.
- Prepare the corn bread mixture as directed.
- Spread half of the batter into prepared baking pan, and scatter berries on top,
- Cover with the remaining batter.
- Sprinkle the brown sugar and cinnamon on top.
- Bake in preheated oven 55 minutes to 1 hour and 5 minutes.
- Cool on a wire rack for 20 minutes.
- Garnish with fresh whip cream and berries