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