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.