Blueberry Cornmeal Cake

5 from 1 vote

Blueberry Cornmeal Cake

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.

Prep Time20

Cook Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 257kcal

Author: Dorothy Stainbrook

Equipment

cast iron skillet 12-inch
2 medium to large bowls
Measuring cups and spoons

Ingredients

1 ¼ Cups all-purpose flour
¾ Cup granulated sugar plus 1 tablespoon for sprinkling on top
⅓ 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

Instructions

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

Notes

**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.

Nutrition