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
1–1/2 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
1–1/2 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 baking powder.
Add baking soda.
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.
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,