Blueberry Cornmeal Cast Iron Skillet Cake
- Preparation time: 10 minutes
- Baking time: 50 minutes
- Total time: 1 hour
Ingredients
Skillet:
- 10-inch cast iron skillet
Dry Ingredients:
- 1¼ cups flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt (omit if using salted butter)
- ½ teaspoon ground cinnamon
- ¾ cup fine yellow cornmeal
Butter:
Moist Ingredients:
- ½ cup honey
- 1 cup full-fat sour cream or plain yogurt
- 1 teaspoon vanilla extract
Eggs and Lemon Zest:
- 2 eggs
- 1 teaspoon lemon zest
Bluberries for Batter:
- 1 cup fresh or frozen blueberries
Blueberries, Nuts and Brown Sugar For Topping:
- 1 cup fresh or frozen blueberries
- ¼ cup finely ground pecans or walnuts (optional)
- ¼ cup packed brown sugar
Optional Toppings When Served:
Ingredients
(serves 4)
Section
Instructions
-
Preheat oven to 350°.
- Place the oven rack in the center of the oven.
- In a large bowl, whisk together dry ingredients; set aside.
- Heat the cast iron skillet on medium-low.
- Melt the butter in the cast iron skillet, carefully swirling to coat the bottom and sides of the pan.
- Remove the cast iron skillet from the heat.
- Carefully pour the melted butter into a medium bowl.
- Add the honey, sour cream and vanilla to the bowl, whisking to incorporate into the butter.
- Add the eggs and lemon zest and whisk in.
- Pour the liquid ingredients into the dry ingredients and stir until just barely combined.
- Fold in 1 cup of blueberries.
- Pour the batter into the buttered cast iron skillet and spread it evenly.
- Distribute 1 cup of blueberries over the batter.
- Sprinkle the optional nuts over the blueberries.
- Sprinkle the brown sugar over the batter.
- Bake for 50 to 55 minutes. Bake until a skewer inserted in the center comes out with a few moist crumbs attached. NOTE: The heat from the pan will continue to bake the cake once it is removed from the oven, so remove when it it just barely done.
- Serve warm from the skillet.
- Immediately remove leftovers from skillet to an airtight container.
Comments
NOTE: Do not leave leftovers in the cast iron skillet as they may cause the skillet to rust.Store leftovers in an airtight container for up to 3 days.