Old-Fashioned Blueberry Cornbread Cake

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Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping.

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
Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping. Get this old-timey recipe from Cosmopolitan Cornbread.

It begins with flour, baking soda, salt, finely chipped pecans and of course, cornmeal.

Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping. Get this old-timey recipe from Cosmopolitan Cornbread.

Brown sugar, butter, and egg yolks lend a richness to the batter.

Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping. Get this old-timey recipe from Cosmopolitan Cornbread.
Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping. Get this old-timey recipe from Cosmopolitan Cornbread.

Fresh, juicy blueberries are gently folded into the thick, rich batter.

Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping. Get this old-timey recipe from Cosmopolitan Cornbread.

This is spread into a baking pan.

Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping. Get this old-timey recipe from Cosmopolitan Cornbread.

Then it is all topped with a brown sugar crumb topping.

Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping. Get this old-timey recipe from Cosmopolitan Cornbread.
Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping. Get this old-timey recipe from Cosmopolitan Cornbread.

This old-timey cake is only mildly sweet, so the flavor of the juicy blueberries simply shines through. This cake can be served room temperature, or warm with a scoop of vanilla ice cream.

Enjoy!

Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping. Get this old-timey recipe from Cosmopolitan Cornbread.
Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping.

Old-Fashioned Blueberry Cornbread Cake

Constance Smith – Cosmopolitan Cornbread
Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping.
5 from 15 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Cakes, Sweets, Treats & Desserts
Cuisine American
Servings 9
Calories 585 kcal

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

Serving: 1cCalories: 585kcalCarbohydrates: 54gProtein: 6gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 17gCholesterol: 143mgSodium: 156mgFiber: 3gSugar: 23g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

15 thoughts on “Old-Fashioned Blueberry Cornbread Cake”

  1. 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!!

    Reply
  2. 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 !

    Reply
  3. Oh this sounds just lovely! We LOVE cornbread and blueberries. I had never thought of making a sweet cornbread before. Mmmm!

    Reply
  4. I’m another one who never used cornmeal for cake – but given how much I like corn muffins with blueberries, this must be delicious!

    Reply
  5. 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!

    Reply
  6. 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!

    Reply
  7. What a delicious summer pudding, I love blueberries. I like how you’ve added chopped pecans, a perfect partner with the blueberries.

    Reply
  8. 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!

    Reply

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