This sweet & light, small batch, cornmeal skillet cake is full of fresh blueberries, lemon zest and a touch of cardamom for extra zing! Blueberry lemon cornmeal cake is full of fresh flavors from the berries and citrus zest but its also super moist from the sour cream in the batter. Not to mention that cooking in a cast iron skillet gives a beautiful, slightly crispy crust!
Ingredients
- Dry Ingredients - All purpose flour, Cornmeal, Sugar, Baking Soda, Baking Powder, & salt
- Blueberries - Fresh blueberries work best for this recipe
- Lemon zest - Really gives you fresh lemon flavor
- Egg - Since this a small batch recipe, all you need is one large egg
- Sour Cream - Helps keep the cake moist. It acts as fat content to make the cake tender, since there is no milk in this recipe. You can also replace with yogurt.
- Vanilla Extract - To give this cornmeal cake an additional hint of sweetness.
- Cardamom Powder - Just a touch of seasoning, gives this cake a nice zing. Cardamom compliments the lemon and blueberries flavors nicely. You can also replace with a touch of nutmeg or cinnamon instead. Or just omit the seasoning altogether.
Tools needed to make a small batch skillet cake
- 8 inch cast iron skillet - Since this is a small batch skillet cake recipe, it is best to use a smaller skillet. I like this one.
- Mixing bowls - Its best to prep the wet ingredients and dry ingredients separately. So a set of mixing bowls is necessary!
How to adjust this recipe for 12 inch cast iron skillet?
Just double the recipe! The larger skillet for fit the batter perfectly. And then increase the baking time to 35 to 40 minutes.
How to make a Blueberry Lemon Cornmeal Cake
Preheat. Preheat oven and cast iron skillet in the oven
Measure & Prep. Combine dry ingredients into one mixing bowl. This includes the all purpose flour, cornmeal, sugar, baking soda, baking powder, salt, cardamom powder and lemon zest. Combine wet ingredients in another bowl: egg, vanilla extract, melted butter, sour cream. Take care to cool the melted butter for a minute before adding into the egg mixture.
Combine Ingredients & Bake. Add the wet ingredients to the dry ingredients and mix to combine. Carefully remove the cast iron skillet from the oven and add the remaining butter to the skillet. Swirl the butter in the skillet as it melts. Pour half of the corn cake batter into the skillet, sprinkle half of the blueberries over the batter. Add the remaining batter into the skillet and sprinkle the remaining blueberries. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Tips to make the best blueberry cornmeal skillet cake
- Preheat the cast iron skillet at the same time the oven is preheating! This will help you save time in preheating and ensure that you have a perfectly crispy crust.
- Layer the berries and batter in the skillet. If you mix the blueberries (or any other berries you're using) into the batter, they will all settle to the bottom of the skillet. Instead, pour half of the batter into the preheated skillet that has already been swirled with a nice pat of butter. Sprinkled some blueberries, dollop the rest of the batter and then top with the remaining berries.
You might also be interested in other berry filled recipes: Blueberry Lemon Ricotta Donuts (Baked), Matcha Blueberry Muffins, Lavender Berry Jam
📖 Recipe
Blueberry Lemon Cornmeal Cake
Ingredients
- ½ cup + 2 tablespoons all-purpose flour
- 6 tablespoons granulated sugar
- 3 tablespoons yellow cornmeal
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cardamom powder
- ¼ teaspoon lemon zest
- 5 tablespoons unsalted butter 4 Tablespoons is for the cake batter, 1 tablespoon is for greasing the skillet
- ½ cup sour cream
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F. Place 8 inch cast iron skillet in oven to preheat at the same time.
- In a mixing bowl, stir together flour, sugar, cornmeal, salt, baking powder, baking soda, cardamom and zest.
- Melt 4 tablespoons of butter. In another small mixing bowl, stir together melted butter, sour cream, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix well.
- Carefully remove the hot skillet from the oven, swirl the remaining tablespoon of butter into the pan. Add about half of the corn cake batter to the skillet. Sprinkle half of the blueberries over the batter. Dollop the remaining cake batter over the blueberries and then sprinkle the last of the blueberries over top.
- Bake for 25 minutes or until toothpick inserted into the center comes out clean
Vivian
Would I be able to substitute the all purpose flour for a gluten free flour?
Jill Patel
I have not tested it with a gluten free flour, but I think it should work out fine!