There are so many wonderful ways to bake with blueberries, from muffins to breads. There’s something magical that happens to them when baked- they get so delicious and their flavor seems to become concentrated.
No matter how much you love blueberries, I bet most of us don’t have much experience with blueberry cornbread. It might sound like an odd combo, but it really works in this recipe. Since corn is so sweet the flavors go perfectly together. Don’t worry- this is not the savory type of cornbread at all.
This recipe is made in a skillet just like you might make regular cornbread, but there are quite a few changes. The addition of sour cream makes this cake extra rich. And, there’s both cornmeal and all-purpose flour in this cake so the texture is light.
Fresh lemon zest and juice offset the blueberry flavor perfectly. Combined with a bit vanilla the result is an intriguing cake with a combination of flavors most folks haven’t yet had the pleasure of trying together.
This blueberry cornmeal skillet cake is wonderful with a bit of vanilla ice cream on the side or some whipped cream to go with. Even plain it’s great though, so don’t worry if you don’t have these extras on hand.
This is such a down-to-earth treat with classic flavors that are always in season. It might not be as fancy as a layer cake, but this dessert will keep you coming back. That’s why it’s an easy recipe to repeat as everyone loves this simple and delicious cake.
Blueberry Cornmeal Skillet Cake
Diet: Vegetarian
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar, plus 1 tablespoon extra for sprinkling
- 1/3 cup cornmeal
- 1 1/2 salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon lemon zest
- 9 tablespoons softened unsalted butter, divided
- 1 cup sour cream
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups blueberries, divided
Preparation
- Preheat oven to 350˚F. Place 10” cast iron skillet on center rack of oven to preheat.
- In large mixing bowl combine flour, sugar, cornmeal, salt, baking soda, baking soda, and lemon zest.
- In a smaller bowl combine 8 tablespoons butter with sour cream, eggs, and vanilla.
- Add 1 tablespoon butter to hot skillet. Add half the batter to pan, followed by 1 cup blueberries. Add remaining batter, followed by remaining blueberries. Sprinkle with 1 tablespoon sugar.
- Bake for 35 minutes or until toothpick inserted in center comes out clean. Allow to cool for 30 minutes before cutting into slices.
Recipe adapted from Bake from Scratch.