A Moist, Flavorful Cornbread Cake Baked In A Skillet, Topped With Fresh Blueberries And A Hint Of Sweetness – A Perfect Dessert Or Breakfast Treat!
This Blueberry Cornbread Skillet Cake is a delightful twist on traditional cornbread, and it’s quickly become a family favorite. I decided to make it because I wanted to combine the classic flavor of cornbread with the juicy sweetness of fresh blueberries.
The result is a cake that’s slightly crumbly yet moist, with the blueberries adding bursts of tartness that balance perfectly with the sweetness. My family loves it because it’s versatile enough to serve for breakfast, brunch, or dessert. Whether you enjoy it warm with a dollop of whipped cream or on its own, this skillet cake is sure to please everyone at the table!
Questions I Often Get Asked About This Recipe
Q: Can I use frozen blueberries instead of fresh?
A: Yes! Frozen blueberries work just as well as fresh. However, be sure to fold them in gently to avoid staining the batter too much. There’s no need to thaw them before using.
Q: Can I make this cake without a skillet?
A: Yes, you can use an 8×8-inch baking dish or round cake pan instead of a skillet. Just be sure to adjust the baking time as needed – it may take a few minutes longer if using a different pan.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake can be baked ahead of time and stored at room temperature for 1-2 days. You can also refrigerate it for longer freshness and warm it up before serving.
Q: Can I add other fruits to this cake?
A: Yes! You can easily swap out the blueberries for other fruits like raspberries, blackberries, or even diced apples. Adjust the sweetness if using a fruit that’s less sweet than blueberries.
Q: How do I store leftovers?
A: Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat in the microwave for a warm treat!
What You Need to Make Blueberry Cornbread Skillet Cake
For the Cake:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
For the Topping (optional):
- Powdered sugar, for dusting
- Whipped cream or ice cream, for serving (optional)
How to Make Blueberry Cornbread Skillet Cake
1. Preheat the oven and prepare the skillet:
Preheat your oven to 375°F (190°C). Grease a 10-inch cast iron skillet or an 8×8-inch baking dish with butter or non-stick spray.
2. Make the batter:
In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using).
In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and slightly lumpy.
Gently fold in the blueberries, being careful not to overmix.
3. Bake the cake:
Pour the batter into the prepared skillet or baking dish and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
4. Cool and serve:
Let the cake cool in the skillet for about 10 minutes before serving. For an optional touch, dust with powdered sugar or serve with whipped cream or ice cream for extra indulgence.
5. Serve:
Slice the cake into wedges or squares and enjoy warm or at room temperature!
Tips
- For extra sweetness: Add a drizzle of honey or maple syrup over the cake before serving for an extra layer of flavor.
- Add a citrus twist: Stir in the zest of 1 lemon or orange for a fresh, citrusy note that pairs wonderfully with the blueberries.
- Make it gluten-free: Use a gluten-free all-purpose flour blend to replace the regular flour for a gluten-free version.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “This Blueberry Cornbread Skillet Cake is absolutely delicious! The texture is perfect, and the blueberries give it just the right amount of sweetness. A new family favorite!”
🌟🌟🌟🌟 Rachel S. – “Such a fun twist on cornbread! This cake is moist and flavorful, and the blueberries are a great addition. I’ll definitely make this again!”
🌟🌟🌟🌟🌟 Sophie W. – “This cake is perfect for breakfast or dessert! The cornmeal gives it a lovely texture, and the blueberries add a burst of sweetness. So easy and so good!”
🌟🌟🌟🌟 Emma B. – “I made this for brunch, and it was a hit! The cake is soft and flavorful, and the blueberries add such a nice touch. Will definitely be making this again!”
🌟🌟🌟🌟🌟 Jessica H. – “This Blueberry Cornbread Skillet Cake is amazing! It’s so light and fluffy, and the blueberries make it perfect. A wonderful, easy-to-make dessert!”
Printable Recipe
Blueberry Cornbread Skillet Cake
This Blueberry Cornbread Skillet Cake is a simple, flavorful dessert with a sweet blueberry filling, buttery cornbread base, and a golden crispy top – perfect for any time of day!
Ingredients
- For the Cake:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- For the Topping (optional):
- Powdered sugar, for dusting
- Whipped cream or ice cream, for serving (optional)
Instructions
1. Preheat the oven and prepare the skillet:
- Preheat your oven to 375°F (190°C). Grease a 10-inch cast iron skillet or an 8x8-inch baking dish with butter or non-stick spray.
2. Make the batter:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using).
In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and slightly lumpy.
Gently fold in the blueberries, being careful not to overmix.
3. Bake the cake:
- Pour the batter into the prepared skillet or baking dish and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
4. Cool and serve:
- Let the cake cool in the skillet for about 10 minutes before serving. For an optional touch, dust with powdered sugar or serve with whipped cream or ice cream for extra indulgence.
5. Serve:
- Slice the cake into wedges or squares and enjoy warm or at room temperature!
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If You Enjoyed This Recipe, Please Share!
If you loved this Blueberry Cornbread Skillet Cake, please share it with your friends and family! It’s the perfect sweet treat for any occasion, and I’m sure everyone will love it. Share it on social media and tag me – I’d love to see how your skillet cake turns out!
