Blueberry Cornmeal Skillet Cake

blueberry cornmeal cake

When I was young, we would celebrate the Spring arrival of fresh maple syrup in the household by baking a Johnny Cake. If you aren’t familiar with Johnny Cake, it’s basically a sweeter and lighter version of cornbread. We would eat it warm with maple syrup poured over it. The syrup would soak into the cake and become wonderfully moist and sweet.

A delicious blueberry cornmeal cake recipe, that is drizzled with a bit of maple syrup.

This Blueberry Cornmeal Cake is very much like Johnny Cake but with the addition of some fresh or frozen blueberries. Today, I used frozen blueberries, since I had frozen some earlier in the season. Even so, this cake isn’t a dessert kind of cake really. I think it’s best in the morning or for an afternoon or after-school snack and when paired with a drizzle of maple syrup, it’s perfect, comfort food and a wonderful sweet treat.


Blueberry Cornmeal CakeCrunchy on the outside and super moist on the inside! Perfect served with maple syrup.

Blueberry Cornmeal Skillet Cake
 
Prep time
Cook time
Total time
 
This is fabulous cake served warm from the skillet with a drizzle of maple syrup. You can use either fresh or frozen blueberries. No need to thaw the blueberries if frozen. Just use them straight from the freezer.
Author:
Recipe type: Dessert
Serves: 8-10

Yummly
Ingredients
  • Nonstick vegetable oil spray, for greasing pan
  • 1 1/3 cups all-purpose flour
  • 2/3 cup yellow cornmeal
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 6 Tbsp. vegetable oil
  • 2 large eggs
  • 1 Tbsp. vanilla extract
  • 1 tsp. honey
  • 10 Tbsp. (1 1/4 sticks or 5 oz.) unsalted butter, room temperature
  • 3/4 cup plus 3 tablespoons sugar, divided
  • 1 1/2 tsp. salt
  • 1 cup ricotta cheese
  • 1/3 cup plain yogurt
  • 3 cups fresh or frozen blueberries
Instructions
  1. Preheat oven to 325° F. and spray a 10-inch-diameter springform pan (with 2 3/4-inch-high sides) with nonstick spray.
  2. In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In another bowl, whisk together the oil, eggs, vanilla, and honey.
  3. Using an electric mixer or in the bowl of a stand mixer, beat butter, 3/4 cup plus 2 tablespoons sugar, and 1 1/2 teaspoons salt in large bowl until creamy. With mixer running on medium speed, gradually add the egg mixture. Beat until well blended. Beat in the flour mixture just until combined. Add the ricotta and yogurt. Beat on low speed just to blend.
  4. Pour half of batter into prepared pan and spread. Scatter half of the blueberries over the batter. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over the top. Sprinkle top with remaining 1 Tablespoon sugar over blueberries.
  5. Bake cake until top is golden brown and tester inserted into centre comes out clean, about 1 hour and 15 minutes. Cool completely in the pan on rack before removing to a plate.
  6. Dust cooled cake with icing (confectioners)
 

Don’t have a cast-iron skillet yet?

Here’s a great one to get you started. It’s pre-seasoned, the perfect size for so many dishes, not too heavy and great quality. It will last you a lifetime!

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