Blueberry Cornmeal Breakfast Cake

Name: Blueberry Cornmeal Breakfast Cake
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 9
Cuisine: American
Ingredients: 6 tablespoons Unsalted Butter, plus more for the pan; 1 1/4 cups All-Purpose Flour; 3/4 cup Fine Yellow Cornmeal; 2/3 cup Granulated Sugar; 2 teaspoons Baking Powder; 1/2 teaspoon Fine Sea Salt; 2 Large Eggs; 3/4 cup Buttermilk; 2 tablespoons Neutral Oil; 1 teaspoon Vanilla Extract; 1 teaspoon Finely Grated Lemon Zest; 1 1/2 cups Blueberries; 1 tablespoon Coarse Sugar

Finished blueberry cornmeal breakfast cake cut into squares

Hannah Baker

Published: July 1, 2026

Categories: Fruits, Breakfasts & Brunches, Cakes

Tags: Baking, Breakfast, Brunch, Cake, Blueberry, Cornmeal, Skillet Cake

Blueberry Cornmeal Cake

A tender breakfast cake with juicy blueberries, fine cornmeal, and a lightly crisp, buttery edge.

Prep Time:15 minCook Time:38 minTotal Time:53 minServings:9Difficulty:Easy

Blueberry cornmeal breakfast cake sits between a tender snack cake and a breakfast bread. Fine yellow cornmeal gives the crumb a gentle grit and a sunny color, while blueberries soften into pockets of juice as the cake bakes.

The batter is simple enough for a morning bake: butter for flavor, a little oil for moisture, buttermilk for tenderness, and lemon zest to brighten the berries. Preheating the skillet or pan with butter helps the edges set quickly so they bake up lightly crisp.

Serve the cake warm after a short rest, when the berries are still glossy and the top has a delicate sugar crust. It is sturdy enough to cut into squares for a brunch table, but soft enough to eat with coffee or tea.

Fresh blueberries give the cleanest look, but frozen berries work well when folded in straight from the freezer. A small spoonful of flour on the berries keeps them suspended through the batter instead of sinking to the bottom.

Nutrition (per serving)

Calories:285 kcal

Protein:5 g

Carbs:41 g

Fat:12 g

Directions

1

Heat the oven to 375°F. Butter an 8-inch square baking pan or 9-inch oven-safe skillet, then place the pan in the oven for 3 minutes to warm it.
2

Melt the 6 tablespoons butter and let it cool until warm, not hot. In a large bowl, whisk the flour, cornmeal, granulated sugar, baking powder, and salt.
3

In a medium bowl, whisk the eggs, buttermilk, oil, vanilla, lemon zest, and melted butter until smooth.
4

Toss the blueberries with 1 tablespoon of the dry mixture in a small bowl so they are lightly coated.
5

Pour the wet ingredients into the dry ingredients and fold just until no dry streaks remain. Fold in the coated blueberries with a few gentle strokes.
6

Carefully remove the hot pan from the oven, scrape in the batter, and smooth the top. Sprinkle evenly with the coarse sugar.
7

Bake for 34 to 38 minutes, until the top is golden, the edges are lightly crisp, and a tester inserted near the center comes out without wet batter.
8

Cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.