Do you ever have an idea that sounds really strange in your head but turns out to be one of the best? That’s what this cake was for me. I had the idea to create some sort of pancake, cornbread, and cake hybrid, all baked up in a cast iron skillet- sounds crazy, right? This Blueberry Buttermilk Skillet Cake is the result, and I could not be happier. It’s extremely fluffy, packed full of bright, fresh blueberries, and has a little boost in flavor and texture from the cornmeal. It’s so delicious, and I’m so happy that my crazy idea resulted in this beautiful cake!
How to Make the Blueberry Buttermilk Skillet Cake
Blueberry Buttermilk Cake
The butter and buttermilk in this Blueberry Buttermilk Cake really create the most perfect texture. The cake is so moist, sweet, and has the most tender crumb, while the blueberries add bright pops of flavor. To get started, preheat your oven to 350°F and prep your pan. This recipe is designed for a 12-inch cast iron skillet, but if you don’t have a skillet, it can be made in a 9×13-inch baking dish. Using the extra 2 tablespoons of butter, grease the skillet well and set aside. This will help you get that beautiful golden crust!
To make the cake batter, first combine all of the dry ingredients- the flour, baking powder, salt, and cornmeal- in a medium-sized mixing bowl. In a separate, larger mixing bowl, cream together the butter and sugar until it is light and fluffy, about five minutes. If you are using a stand mixer, be sure to scrape down the sides of the bowl as needed. Mix in the eggs and vanilla extract. Add half of the buttermilk, followed by half of the flour mixture, mixing well after each addition. Repeat with the remaining buttermilk and flour. In a separate bowl, toss the blueberries with the extra 2 tablespoons of flour. This will help prevent them from sinking to the bottom of the cake while baking, ensuring you have an even distribution of blueberries. Fold in the blueberries and pour the batter into the prepared cast iron skillet.
Streusel Topping
If I’m not going to frost a cake, I love to add a streusel topping. It’s a really nice way to add a bit of texture and a finishing touch to a cake. To make the streusel, combine flour, sugar, and salt in a small mixing bowl. Add the melted butter and mix with a fork until a crumbly mixture forms. Sprinkle the streusel over your cake batter and bake at 350°F for 50 minutes, or until a tester inserted into the center of the cake comes out clean. The edges of the cake will be nicely golden brown and the strusel should have a light golden color as well. Those middle pieces with extra streusel are the best!
Blueberry Sauce
I made this blueberry sauce because I wanted a little more color on the cake, and I’m so glad I did. While this is already an extremely moist, fluffy cake, the blueberry sauce adds a really nice, bright pop of tart flavor that contrasts well with the cake base. While your cake is baking, simmer together the water, blueberries, and sugar in a small saucepan for just about 5 minutes, or until the mixture begins to thicken. Take it off the heat and stir in the lemon juice – that’s it! Once the cake is done, drizzle a spoonful of sauce over each piece and enjoy!
Serving and Storage
This cake tastes best warm or room temperature, and I would recommend serving the blueberry sauce warm! Store any leftovers in an airtight container at room temperature for 3-4 days, or wrap individual pieces of cake to freeze and eat later. The blueberry sauce should be stored separately, in the refrigerator, so I’d recommend only adding the sauce to each piece as you are ready to eat it. Of course, the sauce can be frozen as well. As a side note, if you do have extra sauce, it is delicious swirled into oatmeal or used as a pancake or waffle syrup!
Sometimes the craziest ideas are the tastiest ones! This Blueberry Buttermilk Skillet Cake is tender and fluffy like a pancake, has a fun texture and added sweetness from the cornmeal, and a delicious golden crust from being baked in a cast iron skillet. Add on the streusel topping and blueberry sauce for a showstopper of a dessert! I really hope you love this cake as much as I do!
If you loved this cake, you might also like these recipes! Click on the photos below to check them out! peach upside down cake, raspberry loaf cake, brown butter chai cake
Blueberry Buttermilk Skillet Cake
Ingredients
Blueberry Buttermilk Skillet Cake
- 1½ cups + 2 tbsp all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup cornmeal
- ¾ cup + 2 tbsp unsalted butter room temperature
- 1 cup sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk room temperature
- 2 cups blueberries
Crumble Topping
- ¾ cup all-purpose flour
- ½ cup sugar
- ¼ cup unsalted butter melted
Blueberry Sauce
- 1 cup blueberries
- ¼ cup water
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
Blueberry Buttermilk Skillet Cake
- Preheat the oven to 350°F. Melt 2 tbsp butter into a 12-inch cast iron skillet and make sure the base and sides of the pan are coated.
- In a medium-sized mixing bowl, combine the dry ingredients – 1 ½ cups flour, baking powder, salt, and cornmeal. Mix well.
- In a separate, large mixing bowl, cream together the remaining ¾ cup butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs and vanilla extract.
- Add half of the buttermilk, mix well, and then mix in half the dry ingredients. Repeat with the remaining buttermilk and the remaining flour mixture.
- Toss the blueberries with the remaining 2 tbsp flour before folding them into the batter.
- Pour the batter into the prepared 12-inch cast iron skillet.
Crumble Topping
- Combine the flour, sugar, and salt in a small mixing bowl.
- Pour in the melted butter and stir to form a crumble. Evenly sprinkle the crumble over the cake batter.
- Bake at 350°F for 50 minutes, or until the edges of the cake are golden brown and a tester inserted into the center of the cake comes out clean.
Blueberry Sauce
- In a small saucepan over medium heat, combine the blueberries, water, and sugar.
- Bring the mixture to a simmer and allow to cook until the blueberries burst and the mixture thickens slightly.
- Take the sauce off the heat and stir in the lemon juice. Sever the sauce over each piece of cake. Enjoy!