Blueberry-Cornmeal Skillet Cake

Blueberry Cornmeal Skillet Cake
Blueberry-Cornmeal Skillet Cake
Serves 6
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  1. 1¼ cups all-purpose flour
  2. ¾ cup plus 1 tablespoon sugar, divided
  3. ⅓ cup plain yellow cornmeal
  4. 1½ teaspoons kosher salt
  5. 1 teaspoon baking powder
  6. ½ teaspoon baking soda
  7. ½ teaspoon lemon zest
  8. 9 tablespoons unsalted butter, divided
  9. 1 cup sour cream
  10. 2 large eggs
  11. 1 teaspoon vanilla extract
  12. 2 cups fresh blueberries, divided
  1. Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven to preheat.
  2. In a large bowl, stir together flour, ¾ cup sugar, cornmeal, salt, baking powder, baking soda, and zest. Set aside.
  3. In a medium microwave-safe bowl, add 8 tablespoons butter. Microwave on high in 30-second intervals until melted. Stir in sour cream, eggs, and vanilla. Make a well in center of dry ingredients. Add butter mixture, stirring to combine.
  4. Carefully remove hot skillet from oven. Melt remaining 1 tablespoon butter in skillet. Add half of batter to pan, spreading in an even layer. Sprinkle 1 cup blueberries evenly over batter. Drop spoonfuls of remaining batter over blueberries. Sprinkle with remaining 1 cup blueberries and remaining 1 tablespoon sugar.
  5. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool on a wire rack 30 minutes.
Taste of the South


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