Blueberry Cornmeal Skillet Cake - The Perfect Summer Dessert
Summer means fresh berries, and this blueberry cornmeal skillet cake from our friend Stacey Snacks is the perfect way to enjoy them for dessert! It’s a fantastic, easy cake and takes only 35 minutes to bake. Pair them with table top accessories like Jasmine Table Linens, French Bamboo Flatware and you’re ready for a garden party. Don’t forget your face masks!
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 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.
