Ingredients

The following ingredients have 4 Servings
  • ½ cup + 2 tablespoons (135 g) Gluten-Free All Purpose Flour (recipe below)
  • ½ cup (120 g) fine-ground cornmeal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup melted butter, cooled
  • 2 tablespoons whole milk
  • 1 1/2 cup blackberries

Instruction

  • Preheat oven to 350˚ and line (or grease) and 8" bread pan.
  • In a bowl, stir together AP gluten-free flour, cornmeal, baking powder, and salt.
  • In a separate bowl, whisk eggs and add maple syrup, melted butter, vanilla extract, and milk. Pour into dry ingredients and stir until just combined. Fold in the blackberries
  • Pour batter into prepared pan and bake for 50 to 60 minutes. Cake should be slightly golden and spring back when lightly pressed. Insert a knife and make sure it comes out clean. Remove from oven, let cool for 5 minutes, then remove from the pan to finish cooling.