Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping.
I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!
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
It begins with flour, baking soda, salt, finely chipped pecans and of course, cornmeal.
Brown sugar, butter, and egg yolks lend a richness to the batter.
Fresh, juicy blueberries are gently folded into the thick, rich batter.
This is spread into a baking pan.
Then it is all topped with a brown sugar crumb topping.
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!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
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.
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!