Welcome to a delightful journey of flavors with our Blueberry Cornmeal Skillet Cake. This simple yet timeless recipe combines the magic of baked blueberries with the sweet charm of cornbread. You might wonder if blueberries and corn can make a great team, but trust me, they absolutely do! The sweetness of corn complements the juicy burst of blueberries, resulting in a cake that’s unlike anything you’ve tried before. And don’t worry, this is not your ordinary savory cornbread – it’s a delightful dessert.
Picture this: a luscious cake, rich with the addition of sour cream, and boasting a light texture crafted from a blend of cornmeal and all-purpose flour. But we’re not done yet – fresh lemon zest and juice add a perfect tangy balance to the blueberry goodness. A touch of vanilla ties all the flavors together, creating an intriguing combination that will surprise and delight your taste buds.
To make this scrumptious treat, we’ll use a trusty skillet, just like you would for regular cornbread. And let me tell you, this cake is versatile. Enjoy it with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream, or savor it as it is – the cake stands on its own, beautifully satisfying.
While it may not boast the grandeur of a towering layer cake, this down-to-earth dessert has a timeless charm that keeps everyone coming back for more. With classic flavors that always feel in season, it’s no wonder this cake becomes a family favorite, an easy recipe to recreate time and time again.
So let’s get started on this delightful culinary adventure, and before you know it, you’ll be savoring a slice of Blueberry Cornmeal Skillet Cake that’s brimming with love and flavor.
Blueberry Cornmeal Skillet Cake
Serves: 8-10 Prep
Time: 20m
Cook Time: 30m
Calories: 299
Allergens: Milk, Wheat, Gluten, Corn, Citrus, Eggs
Diet: Vegetarian
INGREDIENTS
– 1 1/4 cups all-purpose flour
– 3/4 cup granulated sugar, plus 1 tablespoon extra for sprinkling
– 1/3 cup cornmeal
– 1 1/2 teaspoons salt
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon lemon zest
– 9 tablespoons softened unsalted butter, divided
– 1 cup sour cream
– 2 eggs
– 2 teaspoons vanilla extract
– 2 cups blueberries, divided
PREPARATION
1. Preheat your oven to 350˚F and place a 10” cast iron skillet on the center rack to preheat.
2. In a large mixing bowl, combine the flour, sugar, cornmeal, salt, baking powder, baking soda, and lemon zest.
3.In a smaller bowl, mix 8 tablespoons of butter with sour cream, eggs, and vanilla until well combined.
4. Add 1 tablespoon of butter to the hot skillet. Pour half of the batter into the pan, followed by 1 cup of blueberries. Then add the remaining batter and top it off with the remaining blueberries. Sprinkle the top with 1 tablespoon of sugar.
5. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 30 minutes before cutting into slices.
Indulge yourself in the captivating medley of flavors as you savor each mouthful of this scrumptious Blueberry Cornmeal Skillet Cake. Let the sweetness of blueberries, the richness of buttery cornmeal, and the refreshing zest of lemon dance on your taste buds with every delightful bite. Whether you’re hosting an intimate gathering or simply pampering yourself to a well-deserved treat, this one-of-a-kind cake guarantees to cast a magical spell on your palate, leaving you yearning for another delightful slice. So go ahead, relish this unique creation, and let your taste buds revel in the enchanting symphony of tastes. Enjoy!
