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Yes, Please! Skillet Blueberry Cornbread Cake

I love our Cornbread Mix. It’s made with stone ground corn, unbleached flour and just a touch of sugar. Simplicity at its best! And I really love cakes made with cornmeal. They just have real substance to them and the stone ground corn gives the cake a nice little crunch.

This week I decided to make a Blueberry Cornmeal Cake in a cast iron skillet. There are so many advantages to having a cast iron skillet in your cookware collection. They are so versatile, naturally non-stick, almost indestructible, holds the heat & distributes the heat evenly, easy cleanup, inexpensive….and they are a great serving piece….just so homey when you place on the table. Have I convinced you yet? If you don’t have a cast iron skillet, you can use a regular heavy bottomed 10-inch skillet for this scrumptious recipe loaded with blueberries.

I always have frozen blueberries on hand for my morning blueberry banana yogurt smoothie, blueberry muffins & more…..so when I started thinking about ideas for ways to use some blueberries and our cornbread mix, I decided on this recipe that didn’t need much else to throw together to make this wonderful cake. Which, by the way, is perfect for your brunch table, a nice light dessert or snack. Maybe, surprise a neighbor with a couple of slices you can leave on their front porch, with a sweet hello & enjoy, note (keeping in mind our social distancing right now - just don’t forget to alert them!)

The cake is so easy to prepare, just add a few ingredients that you most likely will have on hand… put into the skillet…into the oven….and voilà, you will have a delicious, wholesome, not too sweet, a little bit crunchy, delightful cake! Top with some powdered sugar for a touch of extra sweetness and to give it that finished, pretty look.

Enjoy....Love, The Chef

Skillet Blueberry Cornmeal Cake

You Will Need:

  • A 10-inch skillet, (preferably cast-iron)
  • 1 Box The Invisible Chef Cornbread Mix
  • 3/4 cup sugar + 1/4 cup sugar for sprinkling on top
  • 7 Tbsp. unsalted butter, melted + 1 Tbsp for skillet
  • 3/4 cup buttermilk
  • 2 large eggs
  • 2 cups fresh or frozen blueberries (do not thaw)

Preheat oven to 375 degrees. Mix together melted butter (remember to save 1 Tbsp. for skillet), buttermilk & eggs in a measuring cup. Set aside. In a large bowl, place the contents of The Invisible Chef Cornbread Mix and 3/4 cup sugar and stir to combine.

Melt the 1 Tbsp. of butter in the skillet until hot. Make sure butter coats bottom of pan. Add the buttermilk mixture to the cornmeal mix in the bowl and stir until combined. Pour the batter into the skillet. Scatter the blueberries on top, and sprinkle with the remaining 1/4 cup sugar.

Bake until top is evenly browned, about 45-50 minutes. Let cool, about 30 minutes. Run a knife around the edge to loosen. Cut into 8 wedges. Serve warm or at room temperature.

Sprinkle with powdered sugar if desired.

Note: Add finely grated lemon peel and the juice of 1 lemon to the liquid ingredients if you want to take this cake up another delicious notch!

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