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.
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 Strawberry Cobbler
- Skillet Peach & Blackberry Cobbler
- Plum & Lemon Upside Down Cake
- Skillet Pear & Blackberry Crisp
- Zucchini Spice Bread (made with butter)
Blueberry Cornmeal Skillet Cake
- 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.