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Martha Stewart's Cornmeal Berry Sheet Cake Recipe

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Martha Stewart's Cornmeal Berry Sheet Cake
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Ingredients

  • of yogurt. You can serve it at lunch
  • 1 1/2 sticks unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups plus 2 tablespoons sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 18 ounces mixed fresh berries, such as blueberries, raspberries, and
  • blackberries (cut in half if large), plus more for serving
  • Whipped cream, for serving
  • Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan and
  • Beat butter and 1 1/2 cups sugar on medium-high speed until pale and
  • tablespoons sugar. Bake until golden brown and a toothpick inserted into center

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