Blueberry Cornmeal Skillet Cake

( 3 out of 5 )
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BCSCake_NSlider
  • -10Servings+
  • 20 mPrep Time
  • 45 mCook Time
  • 1:05 hReady In
Print Recipe

The darker the berry, the sweeter the juice.” – Thomas Jefferson

 

I wonder how someone figured out the tasty results of mixing cornmeal with flour to bake a cake?  I had already used cornmeal in a pie (see my Pumpkin Chess Pie) so I thought I’d give this recipe a try and I am so glad I did.  If you don’t have any blueberries (fresh or frozen) then it is easy to substitute almost any berry such as strawberries, blackberries, cranberries, raspberries, etc.

Ingredients

Step by step method

  • 1

    Preheat the oven to 375 degrees.  Place a 10-inch cast-iron skillet in the oven to preheat.

  • 2

    In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons of sugar.  In a separate bowl, whisk together buttermilk, eggs, vanilla and melted butter.  Pour the wet ingredients into the dry and whisk until combined.

  • 3

    Carefully remove hot skillet from oven. Melt remaining 1 tablespoon butter in skillet. Add half of batter to pan, spreading in an even layer. Sprinkle 1 cup blueberries evenly over batter. Drop spoonfuls of remaining batter over blueberries. Sprinkle with remaining 1 cup blueberries and remaining 1/4 cup of sugar.

  • 4

    Bake in the middle of the oven until it is golden brown, and a wooden pick inserted in center comes out clean,  about 35-45 minutes.  Let cool before slicing.  This is great served either warm or at room temperature.

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