Skillet cakes are my jam. You basically throw all ingredients into a pan, into the oven and viola…magic happens. There is no layering or dividing the batter, just mix and dump into the skillet! You already know that any recipe that I end up baking is guaranteed to be simple enough for even the most inexperienced baker. We recently went blackberry picking and came home with a huge bucket full of delicious blackberries. While we ate most of them like candy, I saved a few to make this delicious skillet cake that could easily be turned into a breakfast cake with coffee or could be topped with a little ice cream for a summer time dessert. My blackberry cornmeal skillet cake is everything you want in a summer dessert and you are going to love baking it up all season long.
I love cobblers and pies in the summer made with fresh seasonal fruits and had a fun idea of making a blackberry cornmeal cake that could fall into that same summertime dessert category. Have you ever made a cornmeal cake before? It’s got a great texture and I love the flavor that it gives a cake, especially paired with fresh berries. This cake is only slightly sweet which to me makes it perfectly acceptable for breakfast or an afternoon snack, but if you are looking for a light dessert that you can make all summer long, this is the recipe for you.
You of course could swap any berries in this recipe that you have on hand or even use stone fruits, like peaches or plums in this recipe. I personally just love the blackberries in this recipe because they are slightly tart and when baked become sweet and then burst into little jammy bites throughout the cake. I make a glaze to pour over the top of the cake with pureed blackberries that gives it a gorgeous purple hue and just furthers enhances the blackberry flavor throughout the cake! This step is optional, but I highly recommend it.
I can promise that you are going to want to give this cake a try and you will love how easy it is to make and bake!
Ingredients:
1 Cup Yellow Cornmeal
1 Cup All Purpose Flour
1 Cup Brown Sugar
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/4 Tsp. Salt
1 Stick Melted Unsalted Butter
2 Eggs
2/3 Cup Whole Milk
2 Tsp. Vanilla Extract
2 Cups Fresh Blackberries, cut in half
For icing-
2 Cups Powdered Sugar
3 Tbsp. Milk
1/4 Cup fresh Blackberries
Directions:
Preheat oven to 350 degrees.
Mix together cornmeal, flour, brown sugar, baking soda, baking powder, and salt in a large bowl.
In another large bowl, combine eggs, milk, vanilla, and slightly cooled melted butter and whisk to combine.
Pour wet ingredients into dry ingredients and whisk until smooth.
Fold in blackberries until evenly distributed leaving a few out to place on top.
Pour into a iron skillet and until evenly spread.
Place remaining blackberries on top of the cake.
Bake for 25-30 minutes until cooked through and top is firm.
Let cool thoroughly.
Make glaze by pureeing powdered sugar, milk, and blackberries until smooth.
Drizzle over the cake right before serving.
Note: If you want to keep the cake for a few days, serve the glaze on the side to prevent the cake from getting soggy.
How gorgeous would this blackberry cornmeal skillet cake be to finish off a warm summer evening with friends and family? Don’t forget to pin this recipe to make all summer long.
