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.

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.

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.

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

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.

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

Add in the dry mixture and stir until it is just combined.

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

Gently fold in the blueberries.

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

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.

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

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.

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

Sprinkle this all over the top of the batter.

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

Bake for 40-45 minutes, or until a wooden pick tests done in the center.

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

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!

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.

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

This recipe was written in 2017 and updated in 2024.

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
5 from 15 votes (1 rating without comment)

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