Blueberry Cornmeal Cake Recipe

| June 6, 2021 | 6 Comments

Blueberry Cornmeal Cake

Follow our complete, step-by-step, photo illustrated instructions to learn how to make this surprisingly delicious Blueberry Cornmeal Cake recipe. Printable recipe included.


Blueberry Cornmeal Cake, enjoy.
A sweet cornbread cake that includes blueberries. What’s not to love about this? A really quick and easy cake that I like to bake up in my cast iron skillet.


Blueberry Cornmeal Cake, slider.

This recipe just SOUNDS Southern to me.

Maybe its the mention of cornmeal in the name, but it also has fresh blueberries. How much more Southern can it get? Smile.

It’s not cornbread with blueberries though. It’s called a cake because it has sugar and it’s sweet. But, I promise you it’s delicious and just might surprise you if you decide to try it.

I like to bake this in the old cast iron skillet that belonged to my mother. If only that skillet could talk and tell you about all the great dishes Mama prepared in it. It’s got a thick crust of oil on the outside edges, but I’ve never wanted to clean it off. That’s the history of the pan.

Of course, you can bake this in a regular cake pan if you prefer. I want hold it against you. Smile.

I think its best when served warm. It would make a great cake for a breakfast treat served with a big old glass of cold milk. I do hope you decide to try this one.

Ready to give it a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Blueberry Cornmeal Cake, ingredients.
Blueberry Cornmeal Cake Recipe – You’ll need these ingredients.


Blueberry Cornmeal Cake, add butter and sugar.
We’ll begin by placing 1 cup of Granulated Sugar in a large mixing bowl.

Then, add 1/2 cup of softened butter on top of the sugar.


Blueberry Cornmeal Cake, cream together.
Using an electric mixer, cream the butter and sugar together until light and creamy.

This will take a good 5 minutes or more with a hand mixer. Don’t skimp on getting it nice and fluffy looking.


Blueberry Cornmeal Cake, add eggs.
Add the 2 eggs, one at a time, beating after each one until it’s combined into the sugar mixture.


Blueberry Cornmeal Cake, add lemon juice.
Add 1 teaspoon of Lemon Juice.

This will spark up the flavor but doesn’t give it a lemony taste. Smile.


Blueberry Cornmeal Cake, add flour.
You will need 1-1/2 level cups of flour. Place this in another large mixing bowl.

I didn’t sift the flour first this time. I keep my flour in a plastic storage container and stirred it up with a spoon first. This helps to “fluff” up and aerate the flour. Then, I spoon flour into my measuring cup filling it just over the top. I use the back of a butter knife to scrape the excess flour off the top of the cup so that I have level cups of flour to add to the mix. Baking always calls for level cup measures of flour.


Blueberry Cornmeal Cake, add cornmeal.
Add 1/2 cup of Cornmeal to the flour.


Blueberry Cornmeal Cake, add baking powder.
Add 2 teaspoons of Baking Powder.


Blueberry Cornmeal Cake, add baking soda.
Add 1/2 teaspoon of Baking Soda.


Blueberry Cornmeal Cake, add salt.
Add 1/2 teaspoon of Salt.


Blueberry Cornmeal Cake, whisk.
Whisk all the dry ingredients together until fully combined.


Blueberry Cornmeal Cake, add flour.
We’re going to alternate adding flour and buttermilk to the wet batter mixture. We’ll start with flour and end with flour.

So, add about 1/2 cup of the flour into the butter and sugar mixture. Using an electric mixer on Medium speed, mix this in just until it’s combined.


Blueberry Cornmeal Cake, add milk.
You need 2/3 cups of Buttermilk.

Add 1/3 cup of the milk to the batter and mix just until combined.

Repeat the process by adding another 1/2 cup of the flour mixture. Mix until combined.
Add the other 1/3 cup of the milk. Mix until combined.
Finally, add the remaining flour and mix until combined, scraping down the bowl as needed.


Blueberry Cornmeal Cake, prepare your pan.
Prepare your pan. Give it a good coating of butter all over the bottom and up the sides.

I cook with this skillet just about everyday. It’s a 10 inch skillet but a 9 inch cake pan will work just as well. Just be sure to grease it up good.


Blueberry Cornmeal Cake, add batter.
Spread the batter evenly in the skillet.


Blueberry Cornmeal Cake, add berries.
Add 1-1/2 cups of fresh blueberries. That’s about 7 ounces of berries.

Most of the berries will sink to the bottom when you bake this. You could also toss the berries in a Tablespoon of flour to coat them lightly, then fold them into the batter before spreading it into the skillet. The flour will keep the berries from sinking. Wonder why I didn’t think of that while I was baking this? Smile.


Blueberry Cornmeal Cake, bake.
Pre-heat your oven to 350F degrees.

Place the skillet in your pre-heated oven and let the cake bake for about 20 minutes. Check the cake and rotate the skillet about halfway around so the cake bakes evenly. When the cake starts to pull away from the sides of the skillet and the center springs back when pressed lightly, your cake is done.

You can also insert a toothpick into the center of the cake to test for doneness. If the toothpick pulls out clean, your cake is done. If it pulls out with a few wet crumbs attached, you need to bake it a bit longer. Just keep an eye on it and don’t let it burn.


Blueberry Cornmeal Cake, wire rack to cool.
When it’s done, remove the skillet from the oven and place it on a wire rack or folded towel to cool.


Blueberry Cornmeal Cake, didn't fall.
Isn’t this pretty?  I was glad to see that after the cake had cooled, it hadn’t sunk down or fallen in the center. It kept it’s height all the way through.


Blueberry Cornmeal Cake, top.
This cake is best when served warm in my opinion.


Blueberry Cornmeal Cake, enjoy.


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Blueberry Cornmeal Cake, printbox.

Blueberry Cornmeal Cake Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Desserts, Cakes
  • Method: Oven
  • Cuisine: American, Southern


A sweet cornbread cake with lots of blueberries. What’s not to love about this quick and easy dessert. Perfect for a breakfast cake with a glass of cold milk.



1 cup Granulated Sugar
1/2 cup Butter, softened
2 large Eggs
1 Tablespoon Lemon Juice
11/2 cups All Purpose Flour
1/2 cup Yellow Cornmeal
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2/3 cups Buttermilk
11/2 cups fresh Blueberries


Place sugar in a large mixing bowl.
Add softened butter.
Using an electric mixer on Medium speed, cream the sugar and butter until light and creamy.
Add eggs, one at a time, mixing until combined after each addition.
Add lemon juice. Mix until combined.
Place flour in another large mixing bowl.
Add cornmeal.
Add baking powder.
Add baking soda.
Add salt.
Whisk all the dry ingredients together.
Alternate adding flour and milk to the sugar mixture, starting and ending with flour.
Mix until combined after each addition.
Generously butter your cast iron skillet or pan.
Spread the batter evenly in the pan.
Add the blueberries to the top of the batter.
Bake at 350F degrees for 30-40 minutes or until done.
Remove to a wire rack or folded towel to cool.
Serve warm.


Keep your blueberries from sinking to the bottom of the cake by giving them a light coat of flour. Add the floured berries to the batter and fold them in before adding the batter to the skillet.

Keywords: blueberries, cornmeal, blueberry-cornmeal, cake, easy, cast iron skillet cake,

Your Comments:

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You might also like: Easter Bunny & Eggs Cake Recipe

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Or this: Old Fashioned Carrot Cake Recipe





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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (6)

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  1. Josie says:

    This sounds and looks good. I’m going to try this but maybe half the recipe since its just two of us now. Stay blessed.

  2. Lori Dom says:

    Not a fan of blueberries but my husband and parents would really enjoy it. Will get some blueberries at the store tomorrow and make it for them. I hope your new cookbook includes your mother’s infamous pickle recipe. Have a great week and stay well. God Bless.

  3. Julie says:

    I haven’t tried this recipe yet, but I already know it’s really going to be good and will definitely make it. I’ve made many of your recipes and have been happy with all of them. Do you think it could be made with other fruits, such as peaches, strawberries, etc.?
    Wishing you the best, Steve!

  4. Autumn says:

    Looks yummy! Can’t wait to give it a try!

  5. cj thomas says:

    Look wonderful, but first, what size is your skillet?
    Mine is 12″ and probably too big-I have cake pans both 8 and 9″, I don’t want to mess this one up, and I want to try this one NOW!

  6. Dorothy Berry says:

    I can’t wait to try this – except that I have to! I’m about to start on a new adventure, after numerous problems with the electric ring circuit to my stove, I’m buying a “state of the art” air fryer, which also does baking and roasting and steaming! Even at 80 never too old to learn. I don’t suppose it would admit a cast iron skillet, but I could no doubt use one of these new-fangled silicone pans. I’m wondering how this recipe would go with raspberries, ore even strawberries, blackberries or “mixed fruit” (which to me always meant dried fruit, but nowadays seems to be frozen soft berries. What do you think?

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