This cake will keep up to three days covered at room temperature. I think it’d be equally lovely with tart blackberries,  sour cherries, or whatever fruit is in season that excites you.

Adapted from: Farmers Market Desserts

Preheat the oven to 350 F and oil a 9″ round cake pan. Dust with flour, tap out excess, and set aside.

Measure out 3/4 cup berries and set aside for garnish. Put the remaining 1 1/4 cups berries into a small bowl with the corn kernels and sprinkle with 2 tablespoons all-purpose flour and 2 tablespoons sugar. Stir gently to coat and set aside.

Stir together the remaining 1 cup flour, 3/4 cup sugar, cornmeal, baking powder and baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, and olive oil in a small bowl and stir in into the flour mixture until just combined. Gently fold the berries and corn into the batter.

Pour the batter into the prepared pan and spread evenly. Bake until the top is just golden and a toothpick inserted comes out clean, around 40 minutes. Let cool in the pan. Once cool, run a knife around the edges to loosen and invert onto a flat plate, inverting again onto your choice of serving platters.

Serve warm or at room temperature with a dollop of whipped cream and a handful of fresh berries on top.