Oh summer, where have you gone?
July is almost over people and I’ve taken my kids swimming only once, and Parker has done a fine job of reminding me of that. Luckily, I remind him that they swam every night at the hotels while we were on vacation so that should get to count.
Now it’s almost August, stores are already advertising back to school sales, school supplies are in abundance on store shelves and it all just makes me want to cry. I hate to see summer end. What about you?
Even though it’s been in the upper 90’s for the last couple weeks, I still manage to turn my oven on heat up my house, I just can’t help it. Asking me not to bake is like asking me not to breathe. After we got home from our Nauvoo trip, I walked in the door, unpacked a few things, and then whipped up a batch of cookie dough, because after all, it had been 7 days since I’d baked anything. I was in heaven!
This Blueberry Cornmeal Skillet cake was even better than I had expected. The blueberries and the cornmeal totally complement each other. The texture of this cake is absolutely perfect . . .it’s like you’re eating light, airy cornbread studded with blueberries. It’s got a little bit of tartness going on from the blueberries which is offset from the brown sugar sprinkled on top. It’s absolutely delicious!
This cake is fabulous eaten warm right from the skillet for breakfast or put a scoop of vanilla ice cream on it for a fabulous, not-to-sweet dessert!
- 1 1/4 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. fine sea salt
- 1/4 tsp. baking soda
- 3/4 cup fine cornmeal
- 1/2 cup butter
- 1/2 cup honey
- 2 eggs , at room temperature
- 1 cup sour cream or full-fat yogurt
- 2 cups fresh or frozen blueberries
- 1/4 cup brown sugar
Preheat oven to 350 degrees.
Sift together the flour, baking powder, salt and baking soda in a bowl. Add the cornmeal and whisk the ingredients by hand. Set aside.
Melt the butter in a 10-inch cast iron skillet, swirling to coat the bottom and sides of the pan. Pour the melted butter into a bowl and whisk in the honey, the eggs and the sour cream. Pour the liquid mixture into the dry ingredients and stir until just barely combined. Fold in half the blueberries. Pour into the skillet and spread evenly.
Distribute the remaining blueberries evenly on top of the batter and sprinkle with brown sugar.
Bake until a wooden skewer inserted in the middle comes out with moist crumbs attached, about 40-45 minutes. (The heat from the pan will continue to bake the cake after it's removed from the oven, so make sure you remove it when it is just barely done.)
Serve warm from the skillet, either as-is for breakfast or with a scoop of ice cream for dessert.
Recipe Source: Vintage Cakes Cookbook