Grab your cast iron pan and whip up this blueberry cornmeal cake in just under an hour. A seriously southern, homemade cake that is perfection in every tasty bite.
Blueberry Skillet Dessert Cake
First, I want to apologize – my camera broke and I am stuck on a phone that keeps altering colors when I take pictures (I have a new one on order) so these pictures may not be as clear as I want them to be. But the recipe…now that is perfect. In under an hour, you can have a dessert (or breakfast cake) you can be seriously proud of, LOADED with blueberries and so fresh and moist that you do not even need butter. Seriously!
Ingredients:
I broke down the ingredients into what you need because I hate when people combine them together for separate parts of the recipe, so you may see more than one measurement for sugar and butter.
- 1 tsp vanilla extract
- 1 1/4th cup flour
- 3/4th cup white sugar
- 1 pint blueberries (split in half)
- 1/3 cup cornmeal
- 1 tsp salt
- 1 1/2 tsp salt
- 1 tablespoon white sugar (for topping)
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp lemon zest
- 8 tablespoons butter
- 1 tablespoon butter (for skillet)
- 1 cup sour cream
RELATED BLUEBERRY RECIPES: Blueberry Jello Salad, Blueberry French Toast Casserole, Crock Pot Blueberry Dump Cake, Fresh Blueberry Breakfast Cake, Blueberry Cake Donuts
How to make Blueberry Cornmeal Cake
Preheat oven to 350 and throw your cast iron skillet inside while warming. This will make the pan hot and ready for the cornmeal cake, making even baking.
Grab two mixing bowls.
1st bowl – Dry Ingredients
Add together:
- flour
- 3/4th cup white sugar
- cornmeal (not jiffy, actual cornmeal)
- salt
- baking powder
- baking soda
Combine ingredients and set aside.
2nd bowl – Wet Ingredients
- Add 8 tablespoons (one stick) of butter and melt in microwave (about a minute).
- Now add (to the same bowl) vanilla extract, sour cream, and both eggs.
- Mix all ingredients with whisk.
Combine both bowls (wet and dry) together.
This is your cake mix.
Remove cast iron skillet from oven carefully and put in 1 tablespoon of butter.
Using a spatula, push the butter around the skillet, coating the bottom and sides (see video to see how this is done).
Pour one half of batter into the hot skillet and top with 1/2 pint of blueberries.
Add rest of batter on top and smooth with spatula.
Add rest of blueberries to the top of layer and make sure blueberries are pushed into the batter.
Sprinkle 1 tablespoon of white sugar on top.
Place pan back in oven for approximately 40 minutes, until comes clean.
Remember that blueberries will not come clean on a knife or toothpick, so pick a center around the batter to test.
If you prefer a more golden top on the cake, pop under a broiler for a minute or two (do not leave unattended, broilers work quick!).
IMPORTANT Blueberry Skillet Baking Tip
Let cast iron blueberry cake SIT FOR 30 MINUTES to set.
This is true of a lot of cornmeal and cakes to firm up or they will be too moist to cut and slightly fall apart.
Because this one has loads of blueberries, its going to crack AROUND the blueberry, so its important to let sit and then slice and remote with a cake spatula.
Cast Iron Skillet Blueberry Cake
Cornmeal cake with tons of blueberries is a delicious and easy breakfast cake or dessert cake, ready and moist with a Southern Twist!
Ingredients
- 1 tsp vanilla extract
- 1 1/4th cup flour
- 3/4th cup white sugar
- 1 pint blueberries (split in half)
- 1/3 cup cornmeal
- 1 tsp salt
- 1 1/2 tsp salt
- 1 tablespoon white sugar (for topping)
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp lemon zest OR lemon peel
- 8 tablespoons butter (melted)
- 1 tablespoon butter (for skillet)
- 1 cup sour cream
Instructions
How to make Blueberry Cornmeal Cake
- Preheat oven to 350 and throw your cast iron skillet inside while warming. This will make the pan hot and ready for the cornmeal cake, making even baking.
- Grab two mixing bowls.
- 1st bowl - Dry Ingredients - Add together: flour, 3/4th cup white sugar, cornmeal (not jiffy, actual cornmeal), salt, baking powder, baking soda. Combine ingredients and set aside.
- 2nd bowl - Wet Ingredients - Add 8 tablespoons (one stick) of butter and melt in microwave (about a minute). Now add (to the same bowl) vanilla extract, sour cream, and both eggs. Mix all ingredients with whisk.
- Combine both bowls (wet and dry) together. This is your cake mix.
- Remove cast iron skillet from oven carefully and put in 1 tablespoon of butter.Using a spatula, push the butter around the skillet, coating the bottom and sides (see video to see how this is done).
- Pour one half of batter into the hot skillet and top with 1/2 pint of blueberries.
- Add rest of batter on top and smooth with spatula.
- Add rest of blueberries to the top of layer and make sure blueberries are lightly pushed into the batter.
- Sprinkle 1 tablespoon of white sugar on top.
- Place pan back in oven for approximately 40 minutes, until comes clean.
- Remember that blueberries will not come clean on a knife or toothpick, so pick a center around the batter to test.
- If you prefer a more golden top on the cake, pop under a broiler for a minute or two (do not leave unattended, broilers work quick!).
IMPORTANT Blueberry Skillet Baking Tip
- Let cast iron blueberry cake SIT FOR 30 MINUTES to set. This is true of a lot of cornmeal and cakes to firm up or they will be too moist to cut and slightly fall apart. Because this one has loads of blueberries, its going to crack AROUND the blueberry, so its important to let sit and then slice and remote with a cake spatula.
Notes
slightly adapted from Paula Deen
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 390Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 98mgSodium: 937mgCarbohydrates: 49gFiber: 2gSugar: 31gProtein: 5g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
Ronak Mehta says
Wow. It looks delicious. I love blueberry cake. So, I will try to make it. Your recipe will help me. Thanks for sharing.