For the fresh berries themed week, I made a blueberry-cornmeal skillet cake using a recipe from a cookbook I recently purchased. I really loved this cake! The recipe was incredibly easy to make and had a wonderful presentation when serving it straight out of the skillet. It was super moist and the slight lemon flavor of the cake went great with the blueberries. I tried it at both room temperature and cold out of the fridge and found that it was fantastic both ways.

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Blueberry-Cornmeal Skillet Cake

 

Recipe from Bake from Scratch: Artisan Recipes for the Home Baker by Brian Hart Hoffman (Also available on the Bake From Scratch website)

Makes one 10-inch cake

 

Notes

Fresh blueberries and a hint of lemon zest give this cake a bright flavor, while the cornmeal adds a rustic texture. Serve it as dessert or alongside breakfast.

Ingredients

• 1¼ cups (156g) all-purpose flour
  
• ¾ cup (150g) plus 1 tablespoon (12g) granulated sugar, divided
  
• ⅓ cup (50g) yellow cornmeal
  
• 1½ teaspoons (4.5g) kosher salt
  
• 1 teaspoon (5g) baking powder
  
• ½ teaspoon (2.5g) baking soda
  
• ½ teaspoon lemon zest
  
• 9 tablespoons (126g) unsalted butter, melted and divided
  
• 1 cup sour cream (/u/lapetitebaker's note: The recipe doesn’t specify so I used fat-free to lighten it up a bit and found that the cake was still very moist.)
  
• 2 large eggs
  
• 1 teaspoon vanilla extract
  
• 2 cups fresh blueberries, divided
  
• Garnish: confectioners’ sugar
  
  

  Directions
  

1. Preheat oven to 350° F. Place a 10-inch cast-iron skillet in oven to preheat.
   
2. In a large bowl, stir together flour, ¾ cup (150g) granulated sugar, cornmeal, salt, baking powder, baking soda, and zest. In a medium bowl, stir together 8 tablespoons (112g) melted butter, sour cream, eggs, and vanilla. Make a well in the center of flour mixture. Add butter mixture, stirring to combine.
   
3. Carefully remove hot skillet from oven. Add remaining 1 tablespoon (14g) melted butter, swirling to coat. Add half of batter to pan, spreading in an even layer. Sprinkle 1 cup blueberries over batter. Drop spoonfuls of remaining batter over blueberries. Sprinkle with remaining 1 cup blueberries and remaining 1 tablespoon (12g) granulated sugar.
   
4. Bake until a wooden pick inserted in center comes out clean, about 35 minutes. Let cool on wire rack for 30 minutes. Garnish with confectioners’ sugar, if desired.

I'm pretty obsessed with these baking books:

Bake from Scratch: Artisan Recipes for the Home Baker https://www.amazon.com/dp/1940772362/ref=cm_sw_r_other_apa_i_mm6MDbE0P3WBD

Amazon has all of them but I bought mine for a better price at Costco.