Blueberry Peach Cornmeal Skillet Cake

Why You’ll Love This Recipe

I love this skillet cake because it gives me a wonderful combination of textures. The cornmeal adds a delicate, slightly grainy bite, while the peaches and blueberries keep the cake moist and tender.

I also like how simple the presentation is. I don’t need to frost or carefully decorate the cake because the colorful fruit naturally makes the top look inviting.

Another reason I make this recipe is its versatility. I can use fresh or frozen blueberries, substitute nectarines for peaches, add warm spices, or serve the cake with whipped cream or ice cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 1 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 teaspoon finely grated lemon zest
• 2 medium ripe peaches, sliced
• 1 cup fresh blueberries
• 1 tablespoon granulated or coarse sugar for topping

For Serving

• Powdered sugar, optional
• Whipped cream, optional
• Vanilla ice cream, optional
• Fresh blueberries and peach slices, optional

Directions

1. Prepare the Skillet

I preheat my oven to 350°F (175°C). I generously grease a 10-inch cast-iron or oven-safe skillet with butter, making sure I coat both the bottom and sides.

2. Prepare the Fruit

I wash and dry the blueberries. I pit the peaches and cut them into thin slices.

If my peaches are especially juicy, I gently pat the slices with a paper towel. Removing some excess moisture helps me keep the cake from becoming too wet around the fruit.

3. Combine the Dry Ingredients

In a medium bowl, I whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt.

I make sure the cornmeal is evenly distributed throughout the flour before setting the mixture aside.

4. Cream the Butter and Sugar

In a large bowl, I beat the softened butter and granulated sugar until the mixture becomes pale and fluffy.

I find that properly creaming the butter and sugar helps give the cake a lighter texture despite the cornmeal.

5. Add the Eggs

I add the eggs one at a time, beating well after each addition. Then I mix in the vanilla extract and lemon zest.

The lemon zest isn’t overpowering, but I love the brightness it adds to both the blueberries and peaches.

6. Finish the Batter

I add the dry ingredients in several additions, alternating with the buttermilk.

I begin and finish with the dry mixture and stir only until everything is combined. I avoid overmixing because I want the finished cake to stay tender.

7. Add the Fruit

I gently fold about half of the blueberries into the batter.

I spread the batter evenly in my prepared skillet and arrange the peach slices across the surface. I scatter the remaining blueberries around and between the peaches.

8. Add the Sugar Topping

I sprinkle a tablespoon of granulated or coarse sugar over the top of the cake.

I like using coarse sugar because it gives me a lightly crisp, sparkling finish after baking.

9. Bake

I bake the skillet cake for approximately 35 to 45 minutes.

I know it’s ready when the top is golden, the center springs back lightly when touched, and a toothpick inserted into a cake portion near the center comes out clean or with a few moist crumbs.

I avoid inserting the toothpick directly into a peach or blueberry because the fruit naturally remains moist.

10. Cool and Serve

I let the cake cool in the skillet for at least 20 minutes before slicing.

I can serve it slightly warm or at room temperature. For dessert, I especially like adding vanilla ice cream while the cake is still warm enough to soften it slightly.

Servings and Timing

I usually cut this Blueberry Peach Cornmeal Skillet Cake into 8 wedges. I can make the portions slightly smaller when serving it as part of a brunch spread.

• Prep time: 20 minutes
• Bake time: 35–45 minutes
• Cooling time: 20 minutes
• Total time: approximately 1 hour 20 minutes
• Servings: 8

Variations

For a nectarine version, I replace the peaches with sliced ripe nectarines. I don’t need to peel them, and their slightly firmer texture works beautifully in the cake.

When I want more berry flavor, I combine blueberries with raspberries or blackberries. I keep the total quantity of berries roughly the same so I don’t add too much moisture.

For a warmer flavor, I add a little ground cinnamon, cardamom, or ginger to the dry ingredients. I particularly like cardamom with peaches because it adds a fragrant note without overpowering the fruit.

I can also add chopped pecans or sliced almonds to the top before baking when I want some extra crunch.

If I don’t have buttermilk, I make a quick substitute by adding a little lemon juice to regular milk and letting it stand for several minutes before using it.

Storage/Reheating

I let the skillet cake cool completely before storing it. I transfer leftover slices to an airtight container and keep them at room temperature for up to 2 days.

Because the peaches and blueberries add plenty of moisture, I refrigerate the cake if I want to keep it longer. Stored in an airtight container, it keeps in the refrigerator for up to 4 days.

I like bringing refrigerated slices to room temperature before serving. When I want the cake warm, I microwave an individual slice for about 10 to 15 seconds.

I can also warm several slices in a 300°F (150°C) oven for about 5 to 10 minutes. This is my preferred method when I want to preserve the cake’s texture.

For longer storage, I freeze individual cooled slices for up to 2 months. I wrap them well, place them in a freezer-safe container, and thaw them before reheating.

FAQs

Can I use frozen blueberries in Blueberry Peach Cornmeal Skillet Cake?

Yes. I can use frozen blueberries without thawing them first. I fold them into the batter while they’re still frozen to reduce the amount of juice that spreads through the cake. I may need to add a few extra minutes to the baking time.

Do I need to peel the peaches?

No. I usually leave the skins on because they soften during baking and add color to the finished cake. If I prefer a completely soft fruit texture, I can peel the peaches before slicing them.

What kind of cornmeal should I use?

I prefer fine or medium-ground yellow cornmeal. Fine cornmeal gives me a more delicate crumb, while medium-ground cornmeal creates a slightly more noticeable texture. I avoid very coarse cornmeal because it can make the cake feel gritty.

Can I make this cake without a cast-iron skillet?

Yes. I can use another oven-safe skillet or a similarly sized cake pan. The baking time may vary slightly depending on the material and depth of the pan, so I start checking the cake toward the lower end of the suggested baking time.

Can I make Blueberry Peach Cornmeal Skillet Cake ahead of time?

Yes. I can bake the cake a day ahead, let it cool completely, and store it tightly covered. Before serving, I either bring it to room temperature or warm individual slices. I usually wait until serving time to add powdered sugar, whipped cream, or ice cream.

Conclusion

Blueberry Peach Cornmeal Skillet Cake is one of my favorite ways to showcase ripe summer fruit in a simple, rustic dessert. I love how sweet peaches and juicy blueberries soften into the tender cake while cornmeal adds just enough texture to make every bite interesting.

Blueberry Peach Cornmeal Skillet Cake

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A rustic skillet cake filled with juicy peaches, sweet blueberries, and a tender golden cornmeal crumb. Serve it slightly warm on its own or with vanilla ice cream for an easy summer dessert.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35-45 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 teaspoon finely grated lemon zest
• 2 medium ripe peaches, sliced
• 1 cup fresh blueberries
• 1 tablespoon granulated or coarse sugar for topping
• Powdered sugar, optional
• Whipped cream, optional
• Vanilla ice cream, optional
• Fresh blueberries and peach slices, optional

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Instructions

1. Preheat the oven to 350°F (175°C). Generously grease the bottom and sides of a 10-inch cast-iron or oven-safe skillet with butter.
2. Wash and thoroughly dry the blueberries. Pit the peaches and cut them into thin slices. If the peaches are especially juicy, gently pat the slices with a paper towel to remove excess moisture.
3. In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt until evenly combined.
4. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy.
5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
6. Add the dry ingredients in several additions, alternating with the buttermilk. Begin and finish with the dry ingredients and mix only until combined.
7. Gently fold about half of the blueberries into the batter. Spread the batter evenly in the prepared skillet. Arrange the peach slices over the surface and scatter the remaining blueberries around and between the peaches.
8. Sprinkle 1 tablespoon granulated or coarse sugar evenly over the top.
9. Bake for 35 to 45 minutes, until the top is golden, the center springs back lightly when touched, and a toothpick inserted into a cake portion near the center comes out clean or with a few moist crumbs.
10. Let the cake cool in the skillet for at least 20 minutes before slicing. Serve slightly warm or at room temperature with powdered sugar, whipped cream, vanilla ice cream, or additional fresh fruit if desired.

Notes

• Fine or medium-ground yellow cornmeal works best; very coarse cornmeal can give the cake a gritty texture.
• Frozen blueberries can be added directly from the freezer without thawing, although the cake may require a few additional minutes of baking.
• Nectarines can be substituted for the peaches.
• Raspberries or blackberries can replace some of the blueberries while keeping the total berry quantity approximately the same.
• Cinnamon, cardamom, or ginger can be added to the dry ingredients for a warmer spiced flavor.
• Chopped pecans or sliced almonds can be sprinkled over the cake before baking for extra crunch.
• If buttermilk is unavailable, combine regular milk with a small amount of lemon juice and let it stand for several minutes before using.
• Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
• Individual slices can be wrapped well and frozen for up to 2 months.

Nutrition

• Serving Size: 1 wedge
• Calories: 330 kcal
• Sugar: 25 g
• Sodium: 270 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 47 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 75 mg