• Prep Time: 20 minutes
  • Cooking Time: 45 minutes
  • Serves: 8

Blueberry Cornmeal Skillet Cake

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup honey
  • 1/2 cup sour cream or yogurt
  • 2 cups blueberries, fresh or frozen


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 the bowl of a stand mixer.
Add the sugar to the butter and whip it together for a couple of minutes.
Add the eggs, one at a time, beating each until they are incorporated and then beat in the vanilla.
In a small bowl, whisk the flour, cornmeal, salt, baking powder, and baking soda together.
In a separate bowl, stir the honey into the sour cream (or yogurt).
Add the flour mixture and sour cream mixture to the stand mixer bowl in turns. Begin and end with the flour, beating each addition well and scraping sides when necessary.
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.

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