honey glazed blackberry cornmeal bundt cake #bundtbakers

Well guys, another month, another bundt cake!

honey glazed blackberry cornmeal bundt cake | Brooklyn Homemaker

This month’s theme, chosen by our amazing host Laura of Baking in Pyjamas, is “Honey”! I could not have chosen a more perfect flavor to pair with the last bundt cake of the summer if I’d tried. Thanks Laura!

I’m really excited to see what everyone comes up with to pair with this amazing ingredient. Make sure you keep reading past the recipe for all the drool-inducing cakes the #bundtbakers are sharing this month.

honey glazed blackberry cornmeal bundt cake | Brooklyn Homemaker

I’m fortunate enough to have locally produced raw honey at my disposal, so I was thrilled to have a good way to put it to use. At Whisk We sell honey that comes from Brooklyn rooftop hives, and the flavor is amazingly fresh. Each batch of honey produced by the bees has a slightly different color and flavor because they collect nectar from different flowers in different areas depending on the time of year. An unexpected benefit of buying locally produced honey is that since it’s unpasteurized it can help fight against seasonal allergies. The nectar contains traces of seasonal pollens and ingesting them with the honey helps your body build up a sort of immunity to these airborne irritants.

honey glazed blackberry cornmeal bundt cake | Brooklyn Homemaker

Buying raw unpasteurized honey that comes from a single bee keeper means that you can also be confident that it’s 100% pure honey, with no fillers or added flavors or syrups. The absolute best part of local honey though, is the flavor! It’s bright, light, and summery with subtle hints of herbs and green plants, and smells super floral, clean and fresh.

honey glazed blackberry cornmeal bundt cake | Brooklyn Homemaker

I could go on and on about raw single hive honey and how it will ruin grocery store honey for you for the rest of your days, but I won’t. Today is about cake, lest we forget. Sweet glorious bundt cake.

honey glazed blackberry cornmeal bundt cake | Brooklyn Homemaker

I recently made a cornmeal skillet cake that was so simple and homey and unfussy that I couldn’t get it out of my head. When it came time to think of a recipe that would highlight and compliment honey in all of it’s glory, I knew I had to revisit and re-imagine a combination of cornmeal and cake. Since cornmeal has such an earthy rustic flavor I thought it would marry really well with honey, and I was sure that the addition of fresh summer blackberries wouldn’t be unwelcome.  Don’t fret if you cant find local honey though. While I’d highly recommend looking for some, I’m sure any honey you have will be completely delicious.

honey glazed blackberry cornmeal bundt cake | Brooklyn Homemaker

This cake has a double dose of honey, as it’s mixed into the batter and then used to make a glaze that’s poured over after baking. Blackberries and cornmeal are both assertive enough to stand up to the honey so that, while you can certainly taste it, it doesn’t overpower the cake or bring it into the realm of cloying or syrupy.

The cornmeal gives this cake an earthy, rustic flavor and a bite thats somehow both delicate and firm, with just a hint of folksy coarseness. A combination of unsalted butter and cultured buttermilk make sure that the cake is perfectly moist and tender, but I’d recommend serving this the day it’s baked or keeping it well covered for no more than two or three days. The blackberries pair really well with these homey rustic flavors and do their part to make this the perfect dessert for late summer. If you wanted to make this in the spring you could easily substitute tart wild strawberries or fresh blueberries, and in the fall I think diced pears or apples would be amazing.

honey glazed blackberry cornmeal bundt cake | Brooklyn Homemaker

Honey Glazed Blackberry Cornmeal Bundt Cake

  • Servings: 12 to 16-ish
  • Print
2  cups + 2 tablespoons all-purpose flour, divided (plus more for the pan)
1 cup fine cornmeal
2 tsp. baking powder
½ tsp. baking soda
1  tsp. salt
1 cup (2 sticks) unsalted butter, softened (plus more for the pan)
1  cup sugar
1/3 cup honey
1 Tbs. vanilla extract
3 large eggs
1 cup buttermilk
12 oz fresh blackberries

Preheat oven to 350. Generously flour and butter a 10 cup (+) non-stick bundt pan.
In a medium bowl, whisk together 2 cups flour, cornmeal, baking powder, baking soda, & salt. Set aside.

In the bowl of a standing mixer beat butter, sugar and honey together until light and fluffy, 3 to 5 minutes. Add vanilla, and then the eggs, one at a time, until well combined. Slowly stir in 1/3 flour mixture until just combined, followed by 1/2 of the buttermilk, scraping down sides of bowl after each addition. Continue until all flour and buttermilk is combined. Do not over mix.

In a small bowl toss blackberries in remaining 2 tablespoons of flour. Gently fold berries into batter by hand. Pour into prepared bundt pan and bake for 55 to 60 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool for 20 minutes before inverting onto a wire rack to cool completely.


1/4 cup Honey
1 cup confectioners sugar
2 tablespoons unsalted butter, softened
1 to 2 tablespoons milk

Combine honey, confectioners sugar, and butter in a medium bowl. Whisk to combine and thin out to desired texture with milk, 1 tsp at a time. Drizzle evenly over cooled bundt.

honey glazed blackberry cornmeal bundt cake | Brooklyn Homemaker

Check out all of these delicious honey bundts! What a perfect theme to celebrate the final sunny days of summer.



Interested in learning more about us??  #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.



  1. I could not agree with you more about the benefits of fresh local honey. I get mine from a local beekeeper and it is amazing. Absolutely scrumptious bundt you baked for this month too. It’s a stunner.


  2. I have made honey cornbread but you have taken it to a whole new deliciously light level turning cornmeal into a cake, Tux. I love the blackberries and that honey drizzle?! Fabulous!


  3. I’m so glad you liked this month’s theme! Raw honey sounds amazing, I’d love to get my hands on some. The combination of blackberries, cornmeal and honey is making my mouth water, delicious!


  4. Wowwww, it looks great!!! Love honey (It´s true it has lots of benefits), love the combination you made (I also put honey at the batter and the glaze) and love the bundt cake pan, one of my favourites ;) Really nice pics ;)


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