Mixed Berry Cornmeal Cake

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Sheet cakes tick the boxes for easy baking including this simple mixed berry cornmeal cake with blackberries, blueberries and raspberries.

Mixed Berry Cornmeal Cake

There’s nothing like the first holiday weekend of the summer to inspire me to make a treat to feed a crowd.

My requirements are that it must be easy to bake and portable because it has to be able to survive the journey to a friend’s place for a barbecue.

Even if you’re entertaining at home, you can’t go wrong with a reliable dessert.

Sheet cake ticks all the boxes, and I’m a big fan of mixed berry cornmeal cake.

I can’t resist a red, white and blue decorated dessert.

Even though I love lining things up, a flag cake, while fun and festive, seems like too much effort.

After finishing mixing the batter and spreading it into the pan, I sprinkled a messy mix of blueberries, blackberries and raspberries on top along with a little granulated sugar.

I sliced the cake into squares and gave each one a dusting of powdered sugar before serving.

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Mixed Berry Cornmeal Cake

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Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 18
Sheet cakes tick the boxes for easy baking including this simple mixed berry cornmeal cake with blackberries, blueberries and raspberries.


  • 6 ounces unsalted butter plus more for pan
  • 1-1/2 cups all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1-1/2 cups plus 2 tablespoons granulated sugar
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 18 ounces mixed fresh berries blueberries, raspberries, blackberries
  • Confectioners’ sugar for serving
Makes: 13 x 9inch rectangle


  • Preheat the oven to 325 degrees F. Grease a 13-inch by 9-inch baking pan with butter, line with parchment and butter again.
  • In a medium bowl, combine the flour, cornmeal, baking powder and salt. Using an electric mixer, cream the butter and sugar on medium high speed in a large bowl, until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time followed by the vanilla extract. On low speed, mix in the dry ingredients in 3 additions alternating with the buttermilk in 2 additions until just combined.
  • Spread the batter into the prepared cake pan. Sprinkle with the berries and the remaining sugar on top. Bake the cake until golden brown and a toothpick inserted into the cake comes out clean, about 1 hour. Cool the cake completely on a wire rack. Dust with confectioners’ sugar before serving.


Adapted from Martha Stewart


Calories: 232kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 155mg | Potassium: 75mg | Fiber: 2g | Sugar: 21g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cakes, Pies & Tarts
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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