Blueberry cornmeal skillet cake – perfect as pudding, a snack or even for breakfast; this skillet cake is moist, buttery and incredibly moreish!
A different kind of cake for you today. This blueberry cornmeal skillet cake isn’t the prettiest, but it is damn tasty; whether you have it hot, straight from the skillet for pudding, or cooled and sliced for breakfast or a snack.
It is a very moist and buttery cake, with a rustic texture thanks to the cornmeal, a hint of lemony flavour and plenty of juicy blueberries. It is cooked not in a cake tin but in a 10 inch cast iron skillet (though you can use a cake tin if you don’t have a skillet); which means that when it comes out of the oven it is wonderfully crisp around the edges and moist in the middle.
It is fantastic served straight from the skillet whilst still warm, preferably topped with ice cream. But it is also still delicious (though sadly not as crisp) when cooled and sliced. It is not an overly sweet cake and has plenty of fruit in it so it makes a great breakfast or snack as well as dessert.
The blueberries do have a tendency to sink to the bottom, so if you want to keep some visible on top of the cake like mine then you will need to reserve a handful of them and carefully scatter them over the top of the cake partway through the baking time – about 20 minutes.
Due to the fresh fruit in this cake it won’t keep very well for more than a couple of days; but because it is so moreish the likelihood of it not being devoured in that time is slim!
Blueberry Cornmeal Skillet Cake
- 150 g (1 1/4 cups) plain (all-purpose) flour
- 75 g (1/2 cup) cornmeal
- 100 g (1/2 cup) caster sugar
- 75 g (1/3 cup + 1 Tbsp, packed) light brown soft sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp salt
- finely grated zest of 1 lemon
- 110 g (1 stick) butter melted and cooled slightly
- 240 ml (1 cup) buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 200 g (2 cups) blueberries (fresh or frozen)
- 1 Tbsp butter for greasing
- 1 Tbsp granulated sugar
Preheat the oven to 180C/350F/gas mark 4 and place a 10 inch/25cm cast iron skillet in the oven to heat up.
In a large bowl, whisk together the flour, cornmeal, caster and brown sugar, baking powder, bicarbonate of soda and salt.
In a jug, whisk together the lemon zest, melted butter, buttermilk, eggs and vanilla extract.
Add the wet ingredients to the dry and mix to combine.
Carefully remove the hot skillet from the oven. Add the 1 Tbsp of butter and swirl the pan until it is melted and the pan is well coated.
Spoon in the batter and spread in an even layer. Scatter over the blueberries then sprinkle over the Tbsp of granulated sugar. Bake for about 30 minutes, until a skewer inserted into the centre comes out clean. Allow to cool in the skillet for about 20-30 minutes before serving.
The blueberries do have a tendency to sink to the bottom, so if you want to keep some visible on top of the cake like mine then you will need to reserve a handful of them and carefully scatter them over the top of the cake partway through the baking time - about 20 minutes.
If you don't have a 10 inch skillet then you can use a 10 inch cake tin instead (or a deep 9 inch one). There is no need to preheat the tin, simply grease it and line the bottom with baking parchment.