Blueberry Cornmeal Breakfast Cake

This rustic cake evolved from my grandmother’s cornbread recipe, which I updated with fresh blueberries after a particularly abundant picking season. The combination of sweet berries with the slight grittiness of cornmeal creates a uniquely textured breakfast cake that’s not too sweet. It’s become our go-to for summer brunches when blueberries are at their peak and equally delicious made with frozen berries year-round.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 cup buttermilk
• 2 cups fresh or frozen blueberries
• 2 tablespoons turbinado sugar for topping

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan.
2. In a medium bowl, whisk together cornmeal, both flours, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract and lemon zest.
6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
7. Gently fold in 1 1/2 cups of blueberries, being careful not to crush them.
8. Pour batter into prepared pan and smooth the top.
9. Sprinkle remaining blueberries and turbinado sugar over the top.
10. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
11. Allow to cool in the pan for 15 minutes before cutting.
12. Serve warm or at room temperature.

Recipe Notes

• The cornmeal provides a rustic texture; for a finer crumb, use fine-ground cornmeal.
• If using frozen blueberries, do not thaw them before adding to the batter.
• Leftover cake can be stored at room temperature for 2 days or refrigerated for up to 5 days.
• Try serving with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.

Prep time: 20 minutes | Cook time: 45 minutes | Serves: 9