Blueberry Cornmeal Skillet Cake
Prep time
Cook time
Total time
Simple, rustic and such an easy cake for a weekend breakfast. Leftovers are delicious warmed in a microwave and served with vanilla ice cream.

Fresh or frozen blueberries can be used; however I prefer to use unsweetened frozen blueberries for this recipe as their flavor is consistently good; the berries are picked at their peak and then quickly frozen to ensure high quality fruit. If using fresh berries, sort through the berries and remove any that are soft or moldy, and remove all stems.
Recipe type: Dessert| One-Layer Cake | Skillet Cake
  • 9 tablespoons unsalted butter, melted and cooled, divided
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup plus 1 tablespoon granulated sugar, divided
  • ⅓ cup yellow cornmeal
  • 1 teaspoon freshly grated lemon zest
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh or frozen blueberries, divided
  • About 1 tablespoon confectioners’ (powdered) sugar
  1. Preheat oven to 350 degrees F. Use one 10-inch cast iron skillet; Place the skillet in the oven to preheat.
  1. Melt the butter and set aside to cool.
  2. In a large-size mixing bowl, combine flour, baking powder, baking soda, salt, ¾ cup granulated sugar, cornmeal, and lemon zest; whisk together to mix. Set aside.
  3. In a medium-size mixing bowl, use a wire whisk to whisk the eggs until thoroughly broken up, then add the sour cream and vanilla and whisk until combined. Slowly whisk in 8 tablespoons of the melted butter.
  4. Make a well in the center of the flour mixture, add half of the egg mixture to the well. Use the wire whisk and begin stirring from the center of the well, working outward to incorporate the flour mixture with the egg mixture. Then add the last half of the egg mixture, whisking to completely incorporate all the ingredients. Set aside.
  5. Carefully remove the hot skillet from the oven and carefully add the remaining 1 tablespoon melted butter to the skillet, swirling the pan to coat the bottom and the sides. Tip: be careful as the butter may splatter when hitting the hot skillet.
  6. Pour half of the batter into the hot skillet; use a rubber spatula, back of a spoon, or small offset spatula to spread the batter evenly in the pan. Sprinkle 1 cup of the blueberries over the batter. Then spoon the remaining batter over the blueberries, spread the batter as evenly as possible and smooth out the top. Sprinkle the remaining 1 cup of blueberries on top of the batter, and then sprinkle the remaining 1 tablespoon granulated sugar over the top of the batter and blueberries.
  7. Blueberry Cornmeal Skillet Cake
  8. Bake: Bake 45 to 50 minutes or until the cake is golden brown on top and a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove the skillet from the oven and place on a wire cooling rack to cool for about 30 minutes. Tip: 47 minutes was the perfect bake time for my oven.
  1. Just before serving dust the top of the cake with confectioners’ sugar. This cake is best served while still warm.
  2. Blueberry Cornmeal Skillet Cake
Adapted from
Recipe Notes
Pan: One 10" Cast Iron Skillet Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips
Recipe by at