Instructions

• Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set the pan on a baking sheet.
• In a large bowl, whisk 3 eggs until combined and slightly frothy. Add ½ cup sugar and whisk until the sugar is incorporated.
• Add 1 ½ cups 2% milk, 1 cup extra virgin olive oil, and 1 tsp lemon extract to the eggs and sugar; whisk until the wet ingredients are evenly combined. Set this wet mixture aside.
• In a separate large bowl, whisk together 1 ½ cups flour, ½ cup cornmeal, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp kosher salt until well blended.
• Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined—the batter will be very thin and may be lumpy. Do not overmix.
• Gently fold ½ tsp blackberries into the batter.
• Pour the batter into the prepared 9-inch pan and smooth the top gently.
• Bake on the middle oven rack for 40–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove the cake from the oven and let it cool in the pan on a rack for 10 minutes. Run a knife around the edge, then transfer the cake to a wire rack to cool completely before slicing.