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- of yogurt. You can serve it at lunch
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour
- 3/4 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 1/2 cups plus 2 tablespoons sugar
- 1 1/2 teaspoons pure vanilla extract
- 18 ounces mixed fresh berries, such as blueberries, raspberries, and
- blackberries (cut in half if large), plus more for serving
- Whipped cream, for serving
- Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan and
- Beat butter and 1 1/2 cups sugar on medium-high speed until pale and
- tablespoons sugar. Bake until golden brown and a toothpick inserted into center
View Full Recipe at CHEWING THE FAT
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