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Sweet tamales filled with blackberries, bursting with fruity flavor in every bite. These family dessert tamales showcase seasonal berries wrapped in tender, sweet masa.
Soak corn husks in warm water for at least 30 minutes until fully pliable, then drain and pat dry.
In a large mixing bowl, beat the butter and sugar together until light and fluffy using medium speed for 2–3 minutes.
In a separate bowl, whisk together the masa harina, baking powder, and salt to evenly distribute the leavening.
Gradually add the dry mixture to the creamed butter, alternating with milk, then mix in vanilla extract. Beat for several minutes until the dough is light and slightly airy.
Gently fold in the blackberries, being careful not to crush them.
Spread 2–3 tablespoons of masa dough onto each corn husk, leaving room at the top and bottom. Place a few extra blackberries in the center and fold the husk to enclose.
Arrange tamales upright in a steamer basket. Steam over medium heat for 60–75 minutes, checking water level every 20 minutes and adding hot water as needed.
Tamales are done when the masa pulls cleanly away from the husk. Allow to cool for 10 minutes before serving to set the texture.
