Blueberry Cornmeal Skillet Cake w/ Pecan Topping

Even if you are not a baker, you will be making this cake all summer's so easy.

June is blueberry season here in the Garden State, and they are best right now! I buy 4 containers at the farmer's market per week.
I eat them daily w/ yogurt, and bake a blueberry cake weekly.

This recipe is from my neighbor Val, who got it from her friend Terry, who got it from a friend's cousin Louise......who cut it out from a magazine while waiting in the doctor's office, and then I saw the exact recipe in the Food52 Genius Recipes Cookbook......originally published from The New England Cookbook and so on, and so on......

Well, now it is mine, and I can do with it what I like.

I find cornmeal cakes are usually a bit on the dry side, however, this recipe only uses 3 tablespoons, so there is a nice crumb to moist ratio (whatever that means!).

I baked it in a 9" cast iron skillet and sprinkled it with delicious raw pecans from my Kings Food Market (their premium brand of nuts are the best that I have found locally), along w/ raw sugar.

This is a fantastic, easy cake and takes only 35 minutes to bake.

Blueberry Cornmeal Skillet Cake w/ Pecan Topping: (adapted from Food52 and The New England Cookbook)

1 cup flour
3 tbsp cornmeal
1/2 tsp salt
1 tsp baking powder

1 stick (4 oz.) butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
zest of a lemon
1 1/2 cups of blueberries, divided
1/3 cup lowfat milk

1/2 cup of Kings premium raw pecans, chopped
1/2 cup of turbinado (raw) sugar

Butter a 9" cast iron skillet.

Mix the dry ingredients in a separate bowl.

Mix the butter w/ the sugar, zest, eggs, vanilla and milk. Fold in 1 cup of the blueberries gently.

Spread batter in the buttered skillet and dot the top of the cake batter w/ the 1/2 cup of remaining blueberries.

Mix the chopped pecans w/ the raw sugar in a small bowl.
Sprinkle this mixture on top of the blueberries.

Gently press the nuts and blueberries down with a spoon so it adheres to the batter.

Bake in a 350F oven for 35-40 minutes until golden.

Let cool and slice.

GREAT served w/ whipped cream.



Anonymous said…
hi Stacey

I have to try this, if you dont have a cast iron skillet will it come
just as good in a springform pan??

Stacey Snacks said…
Try it in a 9" pie plate.....buttered well. It comes out great, no matter what!

Bebe said…
I’ll have to do mine in the pie plate. My skillet is pretty old and has cooked a lot of steaks. I wouldn’t want a steak-flavored blueberry cake.

Will be perfect for a July 4th AM Bloody Mary and snacky brunch our friends host. Their nearby community has a sweet small town parade. Includes everything from the Fire Department through the scout troops, the local politicians, and every kid and dog in town. Their new home is right on the parade route. Good friends and food. This cake will be perfect. Thanks!
Anonymous said…
thanks Stacey!!!

JDSDB said…
Hi Stace! As you already know I made this cake last night and it came out AMAZING! I used a
round 8" cake pan since I don't have an iron skillet. I also modified and used almond milk instead of
lowfat milk, and about 2/3 cup of sugar instead of a full cup. It was fabulous! Thanks Mrs. Snacks!!
xoxo, Jenna