This blueberry cornmeal skillet cake is so delicious and easy to make! I am usually not much of a sweets person, but when I do make something of that nature I almost always cut back on the sugar. This cake is not too sweet and perfect for any get together!
Rustic Cast Iron Skillet Desserts
I love anything made in a skillet, but especially fruit and veggie desserts! Seriously, cooking and baking in cast iron brings me much joy.
I love the rustic nature of it, and the fact that you can move it from stove top to oven. They’re not very expensive either – get a 10-inch cast iron skillet here.
You’ve seen me make no-knead sourdough bread in cast iron, as well as skillet pear and blackberry crisp and skillet peach and blackberry cobbler. Yum!
This blueberry cornmeal skillet cake recipe is low in sugar, made with fruit, and baked in a cast iron skillet – all of my favorite things!
How to Make Blueberry Skillet Cake
The idea of making a cornmeal cake was intriguing to me.
I’ve had this locally grown flour corn that I got in a winter CSA veggie box sitting in a jar in the cupboard for a while now. So, I decided to grind it up in my blender into some beautiful cornmeal for this recipe.
You can use whatever cornmeal you have on hand, though.
First, melt the butter in a 10″ cast iron skillet on medium heat on the stove, brushing it up the sides to help prevent the cake from sticking once it has baked.
Then pour the remaining melted butter from the pan into a bowl and remove the skillet from the heat.
Add the sugar to the bowl with the butter, and stir until combined and creamed together. Then stir in the eggs, honey, yogurt, and vanilla.
In a smaller bowl, stir together the flour, cornmeal, salt, cinnamon, baking powder, and baking soda.
Add the dry ingredients to the wet, and stir gently until just combined.
Pour the batter into the skillet with the melted butter and sprinkle the blueberries on top. Fresh or frozen blueberries work equally well.
You could also use blackberries, raspberries, sliced strawberries, or a combination of berries instead!
Bake the cake at 375°F for 30 minutes, then cover it with foil and cook for another 10-15 minutes. The cake is finished when a toothpick inserted in the center comes out clean.
This blueberry cornmeal skillet cake smells so good as it’s baking, and the end result is phenomenal!
Some of the berries sink into the cake as it bakes, but a lot stay on top as well, giving it a deliciously rustic look. Perfect for entertaining!
I let it cool just enough so that I could cut a piece to taste. It came out of the skillet easily and was so yummy!
You guys, this cake is so unbelievably tasty! This is definitely one that I will be making again.
It comes together easily, has just the right amount of sweetness (not too much), and looks gorgeous right in the skillet that it was baked in. Perfect!
I know you will love this skillet cake recipe!
More Seasonal Garden Fresh Dessert Recipes
Looking to do a little extra baking with fresh, seasonal summer fruit and veggies? Here are some of my favorite recipes!
- Rhubarb Upside Down Cake
- Skillet Peach & Blackberry Cobbler
- Plum & Lemon Upside Down Cake
- Skillet Pear & Blackberry Crisp
- Zucchini Spice Bread (made with butter)
Blueberry Cornmeal Skillet Cake
- ½ cup butter softened
- ½ cup sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup cornmeal
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 tsp baking powder
- ¼ tsp baking soda
- ⅓ cup honey
- ½ cup yogurt or sour cream
- 2 cups blueberries fresh or frozen
- Preheat the oven to 375 degrees.
- Heat a 10″ cast iron skillet over medium heat. Add the butter to the pan and allow it to melt. Brush it up the sides and then pour the rest into a large bowl.
- Add the sugar to the butter and cream it together.
- Add the eggs, yogurt (or sour cream), honey, and vanilla.
- In a small bowl, whisk the flour, cornmeal, salt, cinnamon, baking powder, and baking soda together.
- Add the dry ingredients to the wet ingredients and gently stir until just combined.
- Pour the batter into the skillet and sprinkle the berries over the top.
- Bake the cake for 30 minutes and then cover it with foil. Continue baking for 10-15 minutes until it passes the toothpick test.
- You could also use blackberries, raspberries, sliced strawberries, or a combination of berries instead!
- This recipe was adapted from the Blueberry Cornmeal Skillet Cake recipe in the book "Cake Stand: Fresh From the Market Farmstead Cakes" by Quinn Veon.
Sarah Webster says
This is the second time I’ve made this recipe in the last two weeks. Both done gluten free using King Arthur GF flour blend. This is a delicious, moist, and magic in your mouth corn cake. I took the 1st one to work. Everyone loved it. They had no clue it was GF. Second one I used raspberries, blackberries and Blueberries. The berrys sunk into the cake instead of staying on top like the Blueberry one. It was equally delicious with the fruit more on the inside of the cake. It was just as rustic and pretty as the Blueberry one. If i can figure out how to post pics, I will.
Sarah Mitts says
Love your recipes! Any ideas for how to make this gluten free?
Grow Forage Cook Ferment says
If you use store-bought gluten-free all-purpose flour, you should be able to exchange the flour in the recipe with it.
My family loved this! It was moist and very tasty. A definite keeper in my home. I’ve never baked using cast iron pans before and loved the technique of softening the butter a little to coat the pan and make it suitable for creaming with the sugar. I’m going to do that from now on!
This cake was nice, but definitely not sweet–which, despite the post clearly stating it wasn’t that sweet, surprised me what with 1/2c sugar and 1/3c honey. Anyway, it may not make a difference, but i didn’t see the purpose in melting the butter in the pan and then trying to whip the melted butter with the sugar for several minutes. I know in cornbread recipes that use butter, the butter is often melted and then blended into the other ingredients. And in some muffin recipes the butter is soft and whipped with the sugar for 1-3 minutes. But melting, and and then blending for several minutes? Not sure… It just kinda stayed soupy for me. Maybe the butter was too warm. I think it’s useful to point out that cast iron retains a lot of heat and so can brown the butter kind of quickly and heat the butter quite a bit as it melts.
Lastly, the edges and bottom cooked more than I would like, so maybe 350F would be better in my oven. I did use frozen blueberries, which may have slowed the middle’s cooking while the edges heated faster.
Good texture, good rise. Blueberries stayed along the top of the cake and the presentation was pretty.
Do you measure your honey in a wet or dry measuring cup?
Grow Forage Cook Ferment says
I usually use a dry measuring cup, but either one should work.
I’ve been making some thing similar to this for years – except that I also use cocoa powder.
Yup, chocolate blueberry cornbread cake! Although, I call it “berry quick bread” because its bread with berries and very quick to put together.
Erin O'Connell says
You’ve just given me a great idea for today’s Sunday breakfast! My sleeping family will wake up to yummy goodness. Thanks!
Robin Jozovich says
Yum! It looks delicious! Thanks…
I bought the kindle edition of Cake Stand and then loved it so much that I bought the paperback. I’ve been eyeing this recipe and have just now decided to make it for breakfast in the morning. Thanks