This Lemon Blueberry Cornmeal Cake is unlike any other cake you’ve ever had. Dressed in a simple lemon glaze, this cake is gluten-free, dairy-free and butter-free!
Before we dive into this Lemon Blueberry Cornmeal Cake I just have to give a huge THANK YOU to all of you who commented on my last post. Life has been a bit chaotic the last few days so I haven’t gotten the chance to respond to your comments but I promise, they are coming! Y’all have been so sweet and kind with your words of support and encouragement – it means so much to have you guys as one of my pillars of support. Truly, I cannot say it enough – I am beyond blessed to be a part of this blogging community and am so appreciative of each and every one of you. Thank you for helping to keep this fire inside of me burning! 🙂
Since purchasing my cast iron skillet in February, I have used it in a variety of ways:
- Peanut Butter Cup Skillet Cookie
- Brussels Sprouts & Quinoa Breakfast Skillet
- Turkey Sweet Potato Nuggets
- Roasted Asparagus Pasta with Tomatoes & Feta
Can anyone tell me what I haven’t experimented with yet? Yep – cake 🙂
But this Lemon Blueberry Cornmeal Cake isn’t just any cake, my friends. Funnily enough, this is also the first time that I’ve ever tried a sweet cornmeal cake. I have a great love for all things cornbread so I figured it was worth a shot to try to make a sweet cornmeal cake – and I’m so glad that I did.
So what sets this apart from regular cornbread?
Well aside from the texture [this cake is fluffy!] there’s also a touch more sugar to give this cake more than just a subtle sweetness. And then of course there’s the lemon glaze and blueberries. Bet you’ve never see those in a traditional cornbread recipe! 😉
Now even though I’m calling this a skillet cake rather than a skillet cornbread, it isn’t a heavy or overly sweet cake by any means. I would say this Lemon Blueberry Cornmeal Cake resembles more of a scone or coffee cake – which means that it pairs perfectly with coffee or tea. I’ve enjoyed it quite a few times in the late afternoon with a cup of tea in hand, though I have to say that my favorite was when I warmed it up and topped it with a scoop of So Delicious vanilla ice cream. Heavenly, friends.
Can we just pause and admire those flecks of gold?
So let me give you the 411 on this cake. First off, there’s the fluffy yet dense texture to the cake itself. Chock full of blueberries, it’s then drizzled in a light lemon glaze. I personally enjoy the cake with the glaze baked into it, however you can add the glaze over the top at the end if you prefer. Adding the glaze before baking creates a really amazing crusted top in my opinion, however I’ve had it both ways and they are both delicious! You could also skip the glaze entirely and simply shake on some powdered sugar if you’re really feeling fancy 😉
I went back on forth with the term “cake” for this recipe. You see, I have a very special place for cake in my heart. It’s pretty much my favorite food on the planet – but only if it is covered in a delicious, fatty, sugar-rush frosting [like my Cinnamon Roll Cake!]. What’s a cake without a frosting? That’s pie, my friends – or some other kind of dessert masquerading as cake. True cake has frosting – and lots of it!
And while this Lemon Blueberry Cornbread Cake doesn’t have any frosting, it does have that light lemon glaze, which makes it almost acceptable to be deemed a “cake” in my opinion. The real truth is that I just didn’t know what else to call it – it’s too sweet and fluffy to be just a cornbread, so the term “cake” sort of forced its way in there. I’m sorry if it offends you – maybe just add some frosting to the top? 🙂
Just my two cents though – it really doesn’t need anything else!
Alright, enough babbling about this darn thing – here’s the recipe for an entirely different kind of cake. I hope you’ll give it a try and let me know what you think of it!
- 1¼ cup Bob's Red Mill gluten-free all purpose flour
- ¾ cup cornmeal
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup coconut oil, softened
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 2 eggs. whisked
- ½ cup honey
- 1 lemon, zested
- 2 cups blueberries
- For the Lemon Glaze:
- 1 cup powdered sugar
- ¼ cup lemon juice
- 1-4 tablespoons almond milk
- Preheat oven to 350 degrees. Spray an 8 inch skillet with cooking spray. Set aside.
- In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside to "curdle".
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and sea salt.
- Once milk has curdled, whisk in the eggs, honey and coconut oil. Add to the dry mixture and beat until batter is smooth.
- Stir in the blueberries and lemon zest. Pour batter into prepared skillet and sprinkle on extra blueberries, if desired.
- Bake cake for 25-30 minutes or until toothpick comes out clean.
- While cake is baking, whisk together the glaze ingredients. Drizzle over cake after it is cooled.
Skip the glaze and sprinkle on plain powdered sugar, if preferred.
Have you ever made a cornmeal cake?