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Berry Cornbread Cake

Old Fashioned Berry Cornbread Cake

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.
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Course: Dessert
Cuisine: American
Prep Time: 13 minutes
Cook Time: 1 hour 5 minutes
Servings: 6 slices
Calories: 68kcal


  • 9x13 baking sheet


  • 1 Jiffy Cornbread Mix
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 tbsp orange zest
  • 2 tsp vanilla extract
  • 1 tbsp 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


You can top this cake with whipped cream like I did, or with a layer of powdered sugar. 


Calories: 68kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 61mg | Fiber: 3g | Sugar: 12g | Vitamin A: 13IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg