Honey-Blackberry Cornmeal Bundtlettes
 
Makes 6 bundtlettes
Ingredients
  • ⅔ cup (150 grams) unsalted butter, melted
  • 2 large eggs (100 grams), room temperature
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (85 grams) plus 2 tablespoons (42 grams) clover honey, divided, plus more to serve
  • 3 tablespoons (45 grams) goat milk or whole buttermilk, room temperature
  • 2 teaspoons (3 grams), lemon zest
  • 1 tablespoon (15 grams) fresh lemon juice
  • ¾ cup plus 1 tablespoon (113 grams) plain yellow cornmeal
  • ¾ cups (94 grams) plus 1½ teaspoons (4.5 grams) all-purpose flour, divided
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  • ⅛ teaspoon baking soda
  • 4 ounces (113 grams) fresh blackberries, quartered (about a heaping ¾ cup)
Instructions
  1. Preheat oven to 300°F (150°C).
  2. In a large bowl, whisk together melted butter, eggs, sugar, ¼ cup (85 grams) honey, goat milk or buttermilk, and lemon zest and juice.
  3. In a medium bowl, whisk together cornmeal, ¾ cup (94 grams) flour, salt, baking powder, and baking soda. Gradually whisk flour mixture into butter mixture just until some bits of flour remain. In a small bowl, toss together blackberries and remaining 1 ½ teaspoons (4.5 grams) flour. Fold blackberry mixture into batter just until combined.
  4. Spray a 4- or 5-cup Bundtlette pan with baking spray with flour.
  5. Using a 1 ½-teaspoon spring-loaded scoop, divide batter evenly into prepared pan. Forcefully tap pan on a kitchen towel-lined counter several times to evenly spread batter and get rid of any air bubbles.
  6. Bake until a wooden pick inserted near center comes out clean, 20 to 25 minutes.
  7. Let cool in pan for 10 minutes. Invert cakes onto a wire rack placed over a rimmed baking sheet.
  8. In a heatproof small bowl, microwave remaining 2 tablespoons (42 grams) honey on high in 10 second intervals, stirring between each, until loose and fluid. Quickly and carefully brush over warm cakes. Let cakes cool completely. Drizzle with honey to serve, if desired.
Recipe by Bake from Scratch at https://bakefromscratch.com/honey-blackberry-cornmeal-bundt/