Instructions

• Preheat the oven to 350°F. Grease a 9-inch cake pan and set it on a baking sheet.
• In a large bowl, whisk 3 eggs until blended. Add ½ cup sugar and whisk until the sugar is incorporated.
• Whisk in 1½ cups 2% milk, 1 cup extra virgin olive oil, and 1 tsp lemon extract until combined. Set the wet mixture aside.
• In a separate large bowl, stir together 1½ cups flour, ½ cup cornmeal, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp kosher salt until evenly mixed.
• Pour the wet mixture into the dry ingredients. Gently fold with a spatula or whisk until just combined — the batter will be thin and may remain slightly lumpy. Do not overmix.
• Add ½ tsp blackberries to the batter and gently fold to distribute. (If the blackberries are whole, lightly crush or chop them so they measure ½ teaspoon.)
• Pour the batter into the prepared 9-inch pan and smooth the top.
• Bake on the center oven rack for 40–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Remove from the oven and cool in the pan on a wire rack for 10 minutes. Run a knife around the pan edge, invert the cake onto the rack, and cool completely before slicing.