Blackberry Cornmeal Cake

This simple cake recipe has been adapted from Everyday Foods. It is a favorite recipe for the summer. The original was baked in a 10" skillet and was larger than I wanted. I have cut the proportions in half and tweaked the measurements to be easy. This makes a more modest cake. I make this in an 8" cast iron pan, but you can use another ovenproof skillet or a regular cake pan if it is 8" or less. If you only have 9" or larger cake pans, you will want to double the recipe. The cake may be a little thinner or taller depending on your pan, and your baking time will probably be different.