Blueberry-Cornmeal Skillet Cake

Blueberry-Cornmeal Skillet Cake

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.

5.0 from 5 reviews
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
  1. Preheat oven to 350°F. Place a 10-inch cast-iron skillet in oven to preheat.
  2. 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.
  3. 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.
  4. 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.


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  1. Would I be able to use my sourdough starter in this recipe – if so what changes should I make in the ingredients?
    Thank you!

    • Hi Lezlie,

      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!

  2. 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. 🙂

  3. 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!!!!!

  4. 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!

  5. 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!

    • 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!


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