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Cornmeal Almond Berry Sheet Cake

Servings 9 -12 servings.


  • 140 grams 1 cup cornmeal
  • 140 grams 1 cup almond meal
  • 2 tablespoons golden flaxmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 10 tablespoons butter softened
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla paste or extract
  • 3/4 cup buttermilk
  • 1 pound blueberries and raspberries
  • 3 tablespoons turbinado sugar
  • garnish: extra berries honey


  • Preheat oven to 350°. Line a 13- x 9-inch baking pan with parchment paper, allowing paper to overhang the sides of pan and spray with cooking spray.
  • Combine cornmeal, almond meal, flaxmeal, baking powder, and salt in a medium bowl.
  • Cream together butter and sugar until pale and creamy. Add eggs, one at a time, mixing between each addition. Stir in vanilla paste. Add half of cornmeal mixture and stir well. Stir in half of buttermilk. Add remainder of cornmeal and buttermilk; mix well. Pour batter into prepared pan.
  • Sprinkle berries evenly over the top of batter. Sprinkle evenly with turbinado sugar. Bake at 350° for 45 minutes or until a pick inserted in the center comes out clean and top is golden brown.
  • Cool completely. Remove parchment with overhangs and cut cake into pieces. Top with berries and honey, if desired.