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Blueberry Cornbread

Blueberry Cornbread Recipe by The Wood and Spoon Blog by Kate Wood. This is a cornmeal and flour skillet cake made with fresh blueberries and sugar. A simple, one bowl cake recipe made in a cast iron skillet, speckled with summer berries and sprinkled with powdered sugar. You can serve this with honey butter or whipped cream as dessert, or eat thick slices of it for breakfast. Find the recipe at thewoodandspoon.com

Blueberry cornbread is a sweet and buttery skillet cake that is perfect for your next down home, Southern affair.

Scale

Ingredients

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a 10″ cast iron skillet, melt the stick of butter over medium-low heat just until melted. Swirl butter in the pan to grease the sides and bottom and then set aside.
  3. In a large bowl, whisk together all of the dry ingredients. In a separate, medium-sized bowl, pour the butter and stir to combine with the honey. Add the eggs and buttermilk and whisk together to combine.
  4. Pour the butter mixture into the dry ingredients and stir just until combined.
  5. Fold in half (1 cup) of blueberries and pour batter back into the skillet.
  6. Sprinkle the remaining blueberries over the top of the batter and finally, sprinkle the brown sugar over the batter.
  7. Bake in the oven for 40-45 minutes or until a toothpick inserted into the center comes out nearly clean with just a few moist crumbs.
  8. Allow to cool slightly and serve with honey whipped cream (see link in text above), if desired.

Notes