Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping.
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For as long as I can remember, the very idea of “cornbread” has always brought forth feelings of down home, old-fashioned goodness.
Like gathering hickory nuts with Grandma.
Long drives in the country.
Sun tea brewing on the porch.
Linens baking in the afternoon sun on the clothes line.
A warm crumbly dessert with the fruit of summer.
It’s why I included the word “cornbread” in the name of my website. I wanted to effectuate those very feelings in those who visited here.
This cake is all of that, with blueberries to boot.
To Make This Recipe You Will Need:
- purpose flour
- yellow cornmeal
- baking soda
- salt
- nutmeg
- pecans
- unsalted butter
- brown sugar
- egg yolks
- vanilla extract
- milk
- lemon zest
- fresh blueberries (frozen blueberries can be substituted – do not thaw)
- mixing bowls
- square baking dish
To begin, preheat your oven to 350°(F).
In a bowl, stir together flour, cornmeal, baking soda, salt, and nutmeg.
Stir in the chopped pecans. Set this aside for now.
In your mixing bowl, beat together the butter and brown sugar until it is fluffy.
Mix in the egg yolks, vanilla extract, lemon zest, and milk.
Add in the dry mixture and stir until it is just combined.
Gently fold in the blueberries.
Prepare a 9-inch square baking pan by coating it with butter, or spraying it with baking spray.
Spread the thick batter evenly into the pan. Set this aside while you prepare the topping.
In a bowl, combine the flour and brown sugar. I find mixing this with a fork to work best. Break up any brown sugar lumps.
Add in the melted butter and mix with the fork until a crumbly mixture has formed and there is no more visible dry flour.
Sprinkle this all over the top of the batter.
Bake for 40-45 minutes, or until a wooden pick tests done in the center.
Cool for at least 15 minutes before cutting.
This cake is great by itself at room temperature, or warm with some vanilla ice cream.
Enjoy!
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Old-Fashioned Blueberry Cornbread Cake
Ingredients
- 1 c all-purpose flour
- 1 c yellow cornmeal, stone ground if possible
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 3/4 c very finely chopped pecans
- 1/2 c unsalted butter, 1 stick, room temperature
- 3/4 c brown sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/4 c milk
- 1 teaspoon lemon zest
For the topping:
- 3/4 c all-purpose flour
- 1/3 c brown sugar
- 1/4 c melted and cooled unsalted butter
- 1 c fresh blueberries, frozen blueberries can be substituted – do not thaw
Instructions
- To begin, preheat your oven to 350 degrees.
- In a bowl, stir together the flour, cornmeal, baking soda, salt, and nutmeg.
- Stir in the chopped pecans. Set this aside for now.
- In your mixing bowl, beat together the butter and brown sugar until it is fluffy.
- Mix in the egg yolks, vanilla extract, lemon zest, and milk.
- Add in the dry mixture and stir until it is just combined.
- Gently fold in the blueberries.
- Prepare a 9-inch square baking pan by coating it with butter, or spraying it with baking spray.
- Spread the thick batter evenly into the pan. Set this aside while you prepare the topping.
- In a bowl, combine the flour and brown sugar. I find mixing this with a fork to work best. Break up any brown sugar lumps.
- Add in the melted butter and mix with the fork until a crumbly mixture has formed and there is no more visible dry flour.
- Sprinkle this all over the top of the batter.
- Bake for 40-45 minutes, or until a wooden pick tests done in the center.
- Cool for at least 15 minutes before cutting.
- This cake is great by itself at room temperature, or warm with some vanilla ice cream.
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
This recipe was written in 2017 and updated in 2024.
Delicious!!
I had something very similar at the Cornbread Festival a few years ago in the “Cornbread Alley” where you get to sample new recipes (for a small fee). They made a strawberry cornbread cake. It was so delicious!!!
Thanks for this!!
My whole family enjoys this crumble cake with a cup o coffee in the morning as much as my kids with a cup of milk! Delicious morning treat !
Oh this sounds just lovely! We LOVE cornbread and blueberries. I had never thought of making a sweet cornbread before. Mmmm!
What a great treat!
I love the idea of cornbread+Cake! I think that will be equals to greatness :).
I’m another one who never used cornmeal for cake – but given how much I like corn muffins with blueberries, this must be delicious!
Wow! I love the combination of blueberries and cornmeal.
I miss to pick up big amounts of blueberries at my parent’s cabine and make some dessert with it! I love this recipe of yours! Also like that you explain with pictures, I’m such a visual person, it’s perfect to get all the details of the recipe! great post!
I have never had cornbread cake before but this is yummy!
Wow this is delicious…and I love cornbread and blueberries. I think I would even eat this for breakfast!!
I totally ate this for breakfast ;)
Oh I love cornbread cakes! I agree with you the very mention of cornbread makes me think of my childhood, and my grandmother, and yumminess. And blueberries are a great addition. Lol. My grandmother used to make a cornbread cake and drizzle syrup or honey on it for me :) I may have to make this and do just like she did!
I happen to have all of these ingredients in my pantry & fridge. Dessert tonight!
What a delicious summer pudding, I love blueberries. I like how you’ve added chopped pecans, a perfect partner with the blueberries.
That is so comforting. Nothing like a good blueberry dessert! I had never actually thought about using cornbread as a cake, but this is so good!