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.
Enjoy!
Old-Fashioned Blueberry Cornbread Cake
Enjoy the rustic flavor of this Old-fashioned Blueberry Cornbread Cake with crumb topping.
Ingredients
- 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)
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 Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 585Total Fat: 40gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 143mgSodium: 156mgCarbohydrates: 54gFiber: 3gSugar: 23gProtein: 6g
This data was estimated and provided by Nutritionix. Accuracy 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 sharing!!
My whole family will enjoy 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! This sounds perfect for breakfast!
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’m wishing I had a big old slice of this. 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 looks yummy!
Wow this looks delicious…and I love cornbread and blueberries. I think I would even eat this for breakfast!!
I totally ate this for breakfast ;)
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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 looks so comforting. Nothing like a good blueberry dessert! I’ve never actually thought about using cornbread as a cake, but this sound so good!