Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping.
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.
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.
- 1 c all-purpose flour
- 1 c yellow cornmeal (stone ground if possible)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp freshly grated nutmeg
- 3/4 c very finely chopped pecans
- 1 stick (1/2 c) unsalted butter, room temperature
- 3/4 c brown sugar
- 3 egg yolks
- 1 tsp vanilla extract
- 1/4 c milk
- 1 tsp 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)
- 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.
Amount Per Serving: Calories: 585 Total Fat: 40g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 143mg Sodium: 156mg Carbohydrates: 54g Fiber: 3g Sugar: 23g Protein: 6g