Print

Blueberry Peach Cornmeal Skillet Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/blueberry-peach-cornmeal-skillet-cake/