Fresh blueberries and a hint of lemon zest give this Blueberry-Cornmeal Skillet Cake a bright flavor, while the cornmeal adds a rustic texture. Serve it as dessert or alongside breakfast.
Blueberry-Cornmeal Skillet Cake
Makes 1 (10-inch) cake
- 1 ¼ cups (156 grams) all-purpose flour
- ¾ cup (150 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
- ⅓ cup (50 grams) yellow cornmeal
- 1 ½ teaspoons (4.5 grams) kosher salt
- 1 teaspoon (5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon lemon zest
- 9 tablespoons (126 grams) unsalted butter, melted and divided
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries, divided
- Garnish: confectioners’ sugar
- Preheat oven to 350°F. Place a 10-inch cast-iron skillet in oven to preheat.
- In a large bowl, stir together flour, 3⁄4 cup (150 grams) granulated sugar, cornmeal, salt, baking powder, baking soda, and zest. In a medium bowl, stir together 8 tablespoons (112 grams) melted butter, sour cream, eggs, and vanilla. Make a well in center of flour mixture. Add butter mixture, stirring to combine.
- Carefully remove hot skillet from oven. Add remaining 1 tablespoon (14 grams) melted butter, swirling to coat. Add half of batter to pan, spreading in an even layer. Sprinkle 1 cup blueberries over batter. Drop spoonfuls of remaining batter over blueberries. Sprinkle with remaining 1 cup blueberries and remaining 1 tablespoon (12 grams) granulated sugar.
- Bake until a wooden pick inserted in center comes out clean, about 35 minutes. Let cool on a wire rack for 30 minutes. Garnish with confectioners’ sugar, if desired.
[…] Blueberry-Cornmeal Skillet Cake […]
Would I be able to use my sourdough starter in this recipe – if so what changes should I make in the ingredients?
Thank you for reaching out! We do not suggest using your sourdough starter for this recipe- the way the recipe is designed, we do not think you would have success using your sourdough starter. Thank you and happy baking!
Very good! Perfect along side afternoon coffee. The cast iron skillet makes for really nice crispy edges.
A truly amazing recipe. Moist with a great flavor
I usually don’t write recipe reviews, but I believe this recipe deserves WAY more credit! It is absolutely DELICIOUS!!! So moist, a little tangy from the sour cream and it has a delicious crust from the skillet! I also added blackberries which turned out wonderful. Thank you for this amazing recipe! It will now be made regularly in our house. 🙂
I made this while homebound during the pandemic. It was a SMASH!!!!! Delicious and moist, and the cornmeal added just the right amount of texture. I posted a picture of it on social media too; people went wild. A keeper!!!!!
Used whole milk yogurt instead of sour cream and Turbinado sugar instead of granulated sugar to top off. It still gives a great look, a bit of crunchiness and came out great. Mahalo for this recipe!
Easy and delicious! Had lots of Maine blueberries to use up so I decided to give this a try. I didn’t have enough sour cream so I did 2/3 c sour cream and 1/3 c greek yogurt – which seemed to work fine. It’s not too sweet and the subtle crunch of the cornmeal is lovely. We’ve been eating it warmed up for breakfast!
Howdy! Do you think this recipe could be baked in a Bundt pan?
Thank you for your question!
Unfortunately, we’ve only tested this recipe in a skillet. To convert to a Bundt pan, you’d probably have to increase the yield of the recipe to fill a Bundt pan (a Bundt pan often holds far more batter than a 10″ skillet). Additionally, this batter might not perform incredibly well in an intricately patterned Bundt pan. If you’re looking for a similar recipe made in a Bundt pan, I’d recommend our Honey-Blackberry Cornmeal Bundt. You could easily substitute blueberries by volume, making for a delicious blueberry cornmeal Bundt cake.
Hope this helps, and happy baking!