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Cakes / Desserts / Summer

Blueberry Cornbread cake

I’m a big fan of cornbread and I also love blueberries, so why not a blueberry cornbread cake? This sweet and moist cornbread is so delicious and easy to make. 

I like to make smoothies and before the quarantine started, we bought a variety of frozen fruit. I’ve only made three in the last two months, so I have A LOT of frozen blueberries; I think deep down I knew I was saving them for something special. 

I love a sweet cornbread and this one has the perfect amount of sweetness to compliment the slight tartness of the blueberries. The blueberries are gently folded into a batter that contains equal parts flour and cornmeal, creating a yummy muffin/cake texture.

I bake this in a 10.25-inch buttered cast iron skillet. If you don’t have a cast iron skillet, a cake pan will do just fine. If you prefer, you could also make muffins with the batter and you’ll get about 6-8 muffins.

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Blueberry Cornbread Cake

This is a super moist and yummy dessert. A sweet vanilla flavored cornbread batter with blueberries folded in, creating the perfect muffin/cake texture and delicious flavor.
Course Dessert, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8
Author Leona G.

Equipment

  • 10.25 Cast Iron Skillet

Ingredients

  • 1 cup AP flour
  • 1 cup corn meal white
  • ¾ cup sugar
  • 1 tbsp baking powder
  • ¼ tsp kosher salt or sea salt
  • 1 egg beat a bit before adding in
  • 1/4 cup +2 tbsp grapeseed oil or any neutral oil
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • ½ cup frozen blueberries
  • 1 tbsp melted butter for the cast iron

Instructions

  • Preheat the oven to 375°
  • Butter your cast iron.
  • In a mixing bowl, combine flour, corn meal, sugar, salt and baking powder. Whisk to combine.
  • In another bowl, mix the milk, oil, egg and vanilla until well blended.
  • Now add the dry to the wet ingridients and stir to combine.
  • Once the batter is well blended, add the blueberries and gently fold in with a spatula. Make sure not to over mix.
  • Pour the batter into the buttered cast iron and bake in the oven for 25-30 minutes, until the center is set. The skillet will be extremely hot at this point, so let the cake cool for at least 15 minutes before slicing. Serve and enjoy!

Notes

  • If you don’t have a cast iron skillet, a cake pan will work. A muffin pan works too and should yield about 6-8 muffins.
  • I prefer using white corn meal, but if you don’t have or can’t find any white corn meal, you could also use yellow.
  • This cornbread cake yields 8 medium size slices.

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