This blueberry cornmeal skillet cake is a rustic, no-fuss kind of dessert. It blends the sweetness and tangy flavor of fresh blueberries with the subtle crunch of cornmeal, giving it a unique flavor and texture that feels both hearty and light at the same time. And the best part? You only need one skillet and a handful of ingredients that I bet you already have.

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Why I Love Baking in a Cast Iron Skillet

If you’ve never baked a cake in a cast iron skillet, you’re missing out on one of life’s greatest pleasures. I swear! There’s something about the way the skillet evenly distributes heat that gives baked goods the most perfect golden crust. And don’t even get me started on the way this cake looks when you bring it to the table—it’s gorgeous. Rustic and cozy, just like something our grandmas made.

When I make this blueberry cornmeal skillet cake, I personally love how the edges get slightly crispy, while the inside of the cake stays moist and tender. It’s one of those cakes that can be served for dessert (and topped with a warm butter and a drizzle of honey, of course) or even enjoyed for breakfast with a hot cup of coffee (my preferred way, because you know I’m a coffee gal).

The Magic of Cornmeal

Now, I know cornmeal isn’t the first thing that comes to mind when you think of cake, but trust me on this one. Cornmeal adds a subtle, almost nutty flavor, along with a unique texture that sets this cake apart from your ordinary blueberry cake.

The cake isn’t gritty per se—but the cornmeal makes the crumb a little more interesting. Plus, it gives the cake a gorgeous golden hue. And then, of course, there’s the turbinado sugar sprinkled on top, which caramelizes as it bakes and creates a slightly crunchy, sugary topping.

What You’ll Need to Make Blueberry Cornmeal Skillet Cake

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 2/3 cup flour
• 2/3 cup cornmeal
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1/2 cup Greek yogurt
• 1 lb fresh blueberries
• 1/4 cup turbinado sugar

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The Step-By-Step Instructions

1. Preheat your oven to 350°F and generously spray a 10-inch cast iron skillet with nonstick cooking spray. Trust me, this cake will stick if you don’t.
2. In a large bowl, cream the softened butter and sugar together with an electric mixer for 2-ish minutes, until light and fluffy.
3. Add the eggs and vanilla extract to the butter and mix until just combined, but don’t add too much air.

1. In a separate bowl, whisk together the flour, cornmeal, baking powder, and sea salt.
2. Add the dry ingredients to the wet ingredient, mixing until it’s just coming together and then adding the Greek yogurt (or sour cream if that’s what you’re using). Continue mixing until smooth and well combined, but don’t go too crazy and overmix it.

1. Pour half of the cake batter into the skillet, spreading it out evenly. Then, sprinkle the blueberries over the top. Using a spoon, dollop the remaining cake batter over the top of the blueberries until you’ve used all the batter.
2. Sprinkle turbinado sugar (or regular sugar, if that’s what you have) over the top of the batter and blueberries for that crispy, caramelized finish.

1. Bake the cake for about 32 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it in the last few minutes, though—you don’t want to overbake, or the cake will be dry. It will turn golden brown on top, this is a good thing.
2. Let the cake cool completely on a wire rack before slicing it into 8 pieces. Serve it up on its own or go the extra mile with a little warm butter and a drizzle of honey. Either way, it’s going to be a hit.

The Assembly Process

Now, I know the assembly process of this particular cake is a teeny tiny bit more involved than my recipes usually are, but trust me here, my friend—it’s worth the couple of extra minutes. By spreading half of the batter in the pan FIRST, then layering the blueberries and remaining batter, you’ll get a soft, fluffy cake that has blueberries evenly distributed throughout.

If you mix the blueberries into the batter before pouring it into the pan, the blueberries settle to the bottom of the cake during baking and become a purple mushy-goo-crust, which is pretty gross (and no one wants that).

Storing Your Skillet Cake

If you have any leftovers (which is rare in my house), store the cake in an airtight container at room temperature for 3-4 days. You can also freeze it for up to three months—just let it cool completely, then wrap it tightly in plastic wrap and foil before popping it in the freezer.

Whether you’re whipping this up for a summer get-together or just because you’re craving something sweet, this blueberry cornmeal skillet cake is sure to hit the spot. It’s one of those recipes you’ll want to make over and over again, and each time, it’ll be just as good as you remember (I can vouch for that).

Blueberry Cornmeal Skillet Cake

By: Kristine Underwood

This rustic blueberry cornmeal skillet cake combines the sweetness and tang of fresh blueberries with the subtle crunch of cornmeal, creating a perfectly moist and flavorful cake. Topped with a caramelized sugar crust, it's ideal for dessert or breakfast.

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Prep Time 10 minutes mins

Cook Time 32 minutes mins

Total Time 42 minutes mins

Course Sweets & Dessert

Cuisine American

Servings 8 slices

Calories 368 kcal

Equipment

• 1 10-inch cast iron skillet

Ingredients

• ▢ 1/2 cup unsalted butter (room-temperature)
• ▢ 1 cup sugar
• ▢ 2 eggs
• ▢ 1 tsp vanilla extract
• ▢ 2/3 cup flour (all-purpose, spooned and leveled)
• ▢ 2/3 cup cornmeal
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp sea salt
• ▢ 1/2 cup Greek yogurt (may substitute sour cream)
• ▢ 1 lb blueberries (fresh)
• ▢ 1/4 cup turbinado sugar (for sprinkling over the top before baking, may substitute regular sugar)

US Customary or Metric

Cook Mode

Instructions

• Preheat oven to 350 degrees and spay a 10-inch cast iron skillet with nonstick cooking spray.
• In a large bowl, cream butter and sugar together with an electric mixer on medium speed for 2 minutes, until light and fluffy.
  1/2 cup unsalted butter, 1 cup sugar
• Add eggs and vanilla extract and beat until just combined.
  2 eggs, 1 tsp vanilla extract
• In a separate bowl, whisk together the flour, cornmeal, baking powder, and sea salt.
  2/3 cup flour, 2/3 cup cornmeal, 1 tsp baking powder, 1/2 tsp sea salt
• Add the flour mixture to the wet ingredients and just before it all comes together, add the Greek yogurt (or sour cream). Stir just until smooth and flour is mixed well.
  1/2 cup Greek yogurt
• Pour half of the cake batter into the skillet, spreading it out evenly. Then, sprinkle the blueberries over the top. Using a spoon, dollop the remaining cake batter over the top of the blueberries until you've used all the batter.
• Bake for 32 minutes, rotating the pan halfway through baking. Bake until a toothpick inserted in the center comes out clean. Do not overbake or it will be dry and crumbly. The cake will turn golden brown on top and puff up during baking. It will settle during cooling.
• Cool completely on a wire rack before slicing. Then, slice into 8 pieces and serve by itself or top with some warm butter and a drizzle of honey.
• Store skillet cake in an airtight container for 3-4 days or freeze for up to 3 months.

Nutrition

Serving: 1 sliceCalories: 368kcalCarbohydrates: 58gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 72mgSodium: 408mgPotassium: 124mgFiber: 3gSugar: 37gVitamin A: 486IUVitamin C: 6mgCalcium: 101mgIron: 2mg