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Blueberry Cornmeal Skillet Cake: Low Sugar

Blueberry Cornmeal Skillet Cake: Low Sugar
Home » Seasonal Recipes » Summer » Blueberry Cornmeal Skillet Cake: Low Sugar

As a blueberry farmer for the past 20 years, I have tested a lot of recipes using fresh and frozen blueberries. This skillet cake is one I always make for guests to the farm. It is the perfect balance between a sweeter blueberry cobbler and a savory cornbread. Made in a cast iron skillet it is an easy, summer dessert that looks beautiful served straight from the skillet, and the blueberries are not masked by too much sugar.

Skillet blueberry cornmeal cake with piece cut out.

Jump to: RECIPE | Ingredients | How to Serve | How to Freeze Blueberries

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Ingredients for Berry Cornmeal Cake

Here is a visual list of ingredients for a skillet cake made with cornmeal and berries (in this case blueberries). For a detailed list of measurements see the recipe below.

Ingredients for skillet blueberry cornmeal cake.

How to Serve Skillet Cakes

One of the benefits of a skillet cake is it looks rustic and beautiful served straight out of the pan. I like to sift some powdered sugar over the cooled cake, put it in the center of the table, and cut it into pie shaped wedges.

Ice cream is always a great option with berry cobblers or cakes and I generally opt for vanilla so as not to overpower the blueberries.

Blueberry cornmeal cake with ice cream and spoonful of cut cake.

You can also cut the skillet cake into squares and serve with homemade whipped cream.

One other option, if you like your cake a little sweeter is to drizzle it with a citrus simple syrup.

How to Freeze Fresh Blueberries

Blueberries are one of the easiest fruits to freeze. Unlike peaches and many other fruits, they will not brown or change color. Blueberries are also concentrated fruit without a lot of water, so they will not turn mushy upon thawing.

Simply spread your fresh blueberries out on a cookie sheet (unwashed) and place the whole sheet in the freezer. They will turn into little blue marbles after they are frozen and you can then empty them into a ziplock bag and place back in the freezer.

Blueberry cornmeal cake with melting ice cream on top.

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Blueberry Cornmeal Cake

Blueberry cornmeal cake in a black skillet with a side of 2 forks.
This cornmeal cake is softer than cornbread, less sweet than cake, and packed with fresh or frozen blueberries. It can easily be served for breakfast, as a snack or as a side to a summer dinner feast.
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Servings 12
Calories 257



  • 1 ¼ Cups all-purpose flour
  • ¾ Cup granulated sugar plus 1 tablespoon for sprinkling on top
  • Cup yellow cornmeal medium grind
  • 1 ½ Teaspoons kosher salt
  • 1 Teaspoon baking powder
  • ½ Teaspoon baking soda
  • 1 Tablespoon lemon zest takes about 2 lemons
  • 8 Tablespoons unsalted butter melted
  • 1 Cup sour cream
  • 2 Large eggs
  • 1 Teaspoon vanilla extract
  • 1 Tablespoon unsalted butter for greasing the skillet
  • 2 Cups fresh blueberries divided
  • 1 Tablespoon granulated sugar
  • confectioners’ sugar for garnish (optional


  • Preheat oven to 350°F. Place a 12-inch cast-iron skillet in oven to preheat (can also use 10-inch skillet but be sure to test for doneness)
  • In a large bowl, stir together flour, sugar (3/4 cup), cornmeal, salt, baking powder, baking soda, and zest. Stir well (use slotted spoon if possible) to ensure dry ingredients are thoroughly mixed.
    1 ¼ Cups all-purpose flour, ¾ Cup granulated sugar, ⅓ Cup yellow cornmeal, 1 ½ Teaspoons kosher salt, 1 Teaspoon baking powder, ½ Teaspoon baking soda, 1 Tablespoon lemon zest
  • In a medium bowl, stir together 8 tablespoons (1/2 cup) melted butter, sour cream, eggs, and vanilla. Stir until ingredients are well blended.
    Make a well in center of flour mixture. Add butter mixture, stirring more gently to combine.
    8 Tablespoons unsalted butter, 1 Cup sour cream, 2 Large eggs, 1 Teaspoon vanilla extract
  • Remove skillet from oven. Add 1 tablespoon butter to hot skillet, swirling to coat. Add half of batter (about 2 cups) to pan, gently spreading out to cover bottom of pan.
    Sprinkle half of blueberries (1 cup) evenly over batter.
    Remaining batter will now be spread over blueberries. It is easiest to do this by dropping large spoonfuls of batter over blueberries in a circle and gently spreading it out to cover the blueberries.
    Sprinkle remaining 1 cup blueberries on top of this layer of batter. Sprinkle 1 tablespoon granulated sugar evenly over all.
    1 Tablespoon unsalted butter, 2 Cups fresh blueberries, 1 Tablespoon granulated sugar
  • Bake until a knife or wooden pick inserted in center comes out clean, about 35 minutes if using 12-inch skillet.
    Let cool in the skillet for about 30 minutes.
    Garnish with confectioners’ sugar, if desired and serve on its own or with vanilla ice cream.
    confectioners’ sugar


**Note: If you use a 10-inch skillet instead of 12-inch be sure and test the center of the cake to make sure a toothpick of knife comes out clean. It will be thicker and may take a little longer to cook.


Calories: 257kcalCarbohydrates: 31gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 65mgSodium: 101mgPotassium: 87mgFiber: 1gSugar: 17gVitamin A: 440IUVitamin C: 3mgCalcium: 51mgIron: 1mg
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  1. Dorothy Stainbrook says:

    5 stars

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