Blueberry Cornmeal Skillet Cake |
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Blueberry Cornmeal Skillet Cake

Cook Time30 mins
Total Time30 mins
Course: Cake
Cuisine: American
Servings: 10 -12 servings
Author: Melanie Kathryn - Gather for Bread


  • 1 1/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon sugar divided
  • 1/3 cup plain yellow cornmeal
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon lemon zest
  • 9 tablespoons unsalted butter divided
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries divided


  • Preheat oven to 350 degrees F. Place a 10 -inch skillet in the oven to preheat.
  • Meanwhile use a large bowl to combine flour, 3/4 cup of sugar, cornmeal, salt, baking powder, baking soda and lemon zest. Whisk together and set aside.
  • In a medium microwave-safe bowl, melt 8 tablespoons butter. Microwave for 20 second intervals until melted. Stirring in between, just until melted. Add sour cream, eggs and vanilla. Whisk until smooth. In the dry ingredients make a well in the center. Pour in the melted butter. Stir just until moistened.
  • Take hot skillet out of the oven. Add remaining 1 tablespoon of butter, swirl and let it coat the entire bottom. Spread half of batter into pan. Sprinkle with 1 cup of blueberries. Drop remaining batter by spoonfuls. Sprinkle with remaining blueberries and 1 tablespoon of sugar.
  • Bake until a wooden pick inserted in center comes out clean, about 35-45 minutes. Allow to cool for 30 minutes before serving.