Blackberry Masa Breakfast Cake



I love tamales. LOVE. There can never be enough of them and if they’re on a menu, I want them. As a general rule, I won’t eat anything from a salad bar because I don’t trust the general public to be around my food, but I will eat tamales from a cooler in the back of a strangers van. There are some things you have to make exceptions for.

Like tamales.

The thing that I love about tamales is that sweet corn masa flavor. Oh man.. Moist, tender, delicately sweet..It’s just the cat’s pajamas! And I was thinking – it’s a real bummer that  I don’t see masa being used in more ways. And then I ran out of flour while making this delicious breakfast cake and had an “Aha!” moment.

And so I bring you Blackberry Masa Breakfast Cake. Quick. Easy. And totally killer as a side for your bacon and eggs!



Blackberry Masa Breakfast Cake

20 servings/1 9X13 pan full

For the cake:

1 cup + 2 tablespoons all purpose flour
1 cup masa (or a fine ground cornmeal)
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
2 sticks (80z) unsalted butter, room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 eggs
1 cup milk (I used 2% because that’s what we drink at home and I cannot be bothered to purchase special “baking milk”)
1 teaspoon vanilla extract
1/2 cup blackberries

For the sweet topping:
1/2 cup blackberries
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Cake Assembly:

Preheat oven to 350 degrees. Grease and lightly flour a 9X13 inch baking pan.

Combine 1 cup of flour, the masa, baking powder and salt together in a medium bowl. In a bowl of an electric mixer with a paddle attachment beat the butter with both the granulated and brown sugars on medium high. Beat until light and fluffy, approximately 2-3 minutes, stopping once to scrape down the beaters and the bottom of the bowl. Add the eggs one at a time, mixing well between each addition (this will keep your butter from clumping). Reduce speed to low and add one third of the flour mixture and mix until just incorporated. Add one half of the milk followed by the 2nd third of the flour. Repeat. Now check out your blackberries – if they are large- cut them in half. Toss them with the remaining 2 tablespoons of flour (the flour will keep them from all sinking to the bottom AND stop the “bleeding” if you’ve cut them in half). and then gently fold them into the cake batter. Spread the batter into your baking pan.

The topping:

Evenly distribute the remaining 1/2 cup of blackberries onto the top of your cake. If you already mixed them into the filling don’t worry..the cake will still be totally delish. Mix the sugar and the cinnamon and sprinkle over the top of the batter.

Bake for 40-50 minutes until a knife inserted into the center comes out clean OR your husband says..”Holy $h%* it smells awesome in here.” Cool for as long as you can contain yourself.

This cake holds really well; just cover the pan in plastic wrap when you’re not nibbling at it. It will stay moist and delicious for 3+ days.


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