Succulent blackberries, picked fresh from a farm or bought at a local market, are baked into golden cornmeal cupcakes for a delicious taste of summer. Serve the cakes warm from the oven or at room temperature, and pair with ice cream, if desired. Oven temperature is crucial here: If it’s any cooler than 375 degrees, the berries will sink to the bottom.

　　

Ingredients

makes 16

　　1 1/4 cups all-purpose flour

　　1/2 cup fine-ground yellow cornmeal

　　2 teaspoons baking powder

　　1 teaspoon salt

　　1 1/4 cups sugar

　　1/2 cup buttermilk, room temperature

　　2 large eggs, room temperature

　　7 tablespoons unsalted butter, melted and cooled

　　1 to 2 containers (6 ounces each) fresh blackberries

　　

Step 1

Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.

　　

Step 2

Fill each lined cup with a scant 1/4 cup batter. Top batter with blackberries (3 to 4 berries per cup), then sprinkle evenly with remaining 2 tablespoons sugar.

　　

Step 3

Bake, rotating tins halfway through, until evenly browned on top, 20 to 25 minutes. Transfer to a wire rack to cool completely before removing cupcakes. Cupcakes are best eaten the day they are baked, but will keep up to 2 days at room temperature in airtight containers.

　　Martha Stewart's Cupcakes