Cast Iron Blueberry Cornmeal Cake
When I received a special issue of Bake From Scratch Magazine called One Layer Cakes, and passed by this cast iron blueberry cornmeal cake, I knew I had to try making it. Since pick-your-own blueberry season is still underway here in Connecticut, our first step in making this recipe was to drive to our local farm and pick the required amount of blueberries, plus additional for daily snacking.
This recipe is great to make with your kitchen helper(s) of any age. Once I pre-measured all the ingredients he could pour and mix as much as he wanted. Definitely start pre-heating the oven with your cast iron inside when you begin to pre-measure ingredients. By the time your kitchen helper completes their task of pouring and mixing, your cake will be ready to assemble and bake. I recommend that only the adults making the recipe handle the cast iron assembly portion of the recipe. The cast iron is heavy and is hot since it was pre-heating.
Once the cast iron blueberry cornmeal cake is baked and cooled for 30 minutes your kitchen helper can help with garnishing the cake with confectioners’ sugar. Who could resist the fun of dusting sugar everywhere! This cake is packed with blueberry flavor and the lemon zest provides a great hit of citrus. The addition of the cornmeal also adds great texture to cake.
Looking For More Ways To Use Your Freshly Picked Blueberries Check Out The Below Recipes
- Dry Ingredients:
- 1 1/4 cup (156 g) All-purpose Flour
- 1/3 cup (50 g) plain yellow cornmeal
- 1 1/2 tsp Kosher Salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp lemon zest
- 3/4 cup (150g) Sugar + 1 Tablespoon too sprinkle on top
- Wet Ingredients:
- 1 Cup (240g) Sour Cream
- 1/2 Cup unsalted butter, melted + 1 tablespoon reserved
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups of fresh blueberries
- Garnish with Confectioners’ sugar
- Preheat oven to 350 degrees. Place the cast iron into the oven to preheat as well.
- Combine the dry ingredients, flour, cornmeal, salt, baking powder, baking soda, sugar and lemon zest in a large bowl
- Combine the wet ingredients, sour cream, eggs, vanilla and butter in a medium size bowl
- Pour the wet ingredients into the dry ingredients and combine until incorporated
- When temperature has been reached, pour the 1 tablespoon of melted butter to the bottom of the pan and swirl around. Next pour in half the batter and spread to cover the bottom of the pan. Distribute half of the blueberries.
- Spoon the remaining batter onto of the blueberry layer. Add the remaining blueberries. Sprinkle the 1 tablespoon of sugar on top
- Bake for 35 minutes or until toothpick comes out clean. Allow it to cool in cast iron for 30 minutes. Dust with confectioner’s sugar. Enjoy!
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 7 year old and enjoying a good cup of coffee.