Blueberry Buttermilk Skillet Cake
Buttermilk and cornmeal based cake packed with blueberries.
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!