Blueberry Cornmeal Cake – Moist & Delicious!

Pass it along!

Perfect for summer days but so good that you’ll want to make it all year round—this blueberry cornmeal cake is a crowd pleaser. Made with fresh or frozen blueberries and dump and go, this cake is easy to whip up, but with all real food ingredients.

I am always looking for ways to adapt recipes to use the ingredients that we have on hand. A few summers ago, I had the thought, “I bet blueberries and cornmeal would go so well together.” After picking up our yearly supply of bulk blueberries from a local farm, I set to work to find such a recipe. And it was a huge hit!

We grind our Oaxacan Green Dent Corn in our Wondermill Junior Deluxe to get a coarsely ground cornmeal (but any cornmeal will work) and it pairs with the blueberries perfectly. Add some sour cream for moisture and top it with a delicious streusel and this cake is our go-to for dinner parties and potlucks.

Ingredients in Blueberry Cornmeal Cake

Flour – We love to use fresh ground flour and for baked goods, my preference is the soft white wheat berries that we buy in bulk from Azure Standard and then grind with our Nutrimill Harvest. But any all-purpose flour will work.

Cornmeal – Coarsely ground for a little bit of texture in this cake is my favorite but any cornmeal is great in this recipe.

Baking Powder – Always look for aluminum free baking powder. We prefer to get either Bob’s Red Mill baking powder or from Azure Standard.

Sea Salt – Redmond is our go-to brand for high quality sea salt.

Butter or Coconut Oil

Granulated Sugar – My preference is to use Sucanat from Azure Standard, which is made from 100% sugar cane and still contains all of the cane’s natural molasses, making it a good source of minerals. However, you can use any granulated sugar here. I’ve done either all cane sugar or a combination of cane sugar and brown sugar.

Sour Cream – We use our homemade cultured cream in this recipe. In a pinch, you could substitute plain yogurt.

Eggs

Blueberries (Fresh or Frozen)

How to Make Blueberry Cornmeal Cake

Begin by preheating the oven to 350°F and greasing a 9 x 13” baking pan.

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt until combined and then set that bowl aside.

In a large mixing bowl, beat softened butter or coconut oil with sugar until they are light and fluffy. A mixer works well for this or I typically do it by hand.

Add eggs and beat until combined.

Next, mix in 1/3 of the flour mixture and stir until combined, don’t over mix.

Then, add in sour cream and another 1/3 of the flour mixture.

Lastly, combine blueberries with the remaining 1/3 of the flour mixture and stir together coating the blueberries in flour.

Then gently fold the blueberry flour mixture into the batter.

Tip – Coating the blueberries in flour before directly adding them to the batter helps the blueberries to be incorporated throughout the cake evenly and not sink to the bottom. It also helps make sure that the blueberries don’t bleed all over the batter.

Pour cake batter into the prepared pan.

Prepare topping by mixing together flour, cornmeal, sugar, cinnamon, and salt. Then mash in the cold butter with a fork until it looks like coarse crumbles.

Sprinkle the top of the cake with prepared streusel.

Bake for 45-55 minutes until fully cooked and toothpick comes out clean in the center of the cake.

Store cake in a covered, airtight container on the counter for 2-3 days or move to fridge if preferred.

Blueberry Cornmeal Cake Recipe

Yield: 9 x 13” pan (18-24 slices)

Ingredients:

Cake:

– 2 cups flour
– 1 cup cornmeal
– 4 tsp baking powder
– 1 tsp salt
– 1 cup butter or coconut oil, softened
– 2 cups granulated sugar or sucanat
– 4 eggs (room temperature)
– 2/3 cup sour cream
– 3 cups blueberries (fresh or frozen)

Streusel:

– 6 tbsp flour
– 2 tbsp cornmeal
– ½ cup granulated sugar or sucanat
– ¼ tsp cinnamon
– 2 tbsp cold butter
– pinch of sea salt

Directions:

1. Heat oven to 350°F. Grease 9 x 13” pan.

2. In a medium bowl, whisk flour, cornmeal, baking powder, and salt until mixed. Set aside.

3. In a large bowl, beat butter and sugar together until light and fluffy. Then add eggs and beat until combined.

4. Add in 1/3 of the flour mixture to the wet ingredients and mix until just combined.

5. Stir in sour cream and another 1/3 of flour mixture.

6. Combine blueberries with remaining flour mixture and fold the blueberry flour mixture gently into the batter.

7. Pour cake batter into prepared pan.

8. Then make streusel by mixing flour, cornmeal, sugar, cinnamon, and salt.

9. Mash in butter with a fork until the mixture resembles coarse crumbles.

10. Spoon the topping over the cake.

11. Bake for 45-55 minutes until cooked all the way through and toothpick comes out clean in the center.

12. Let sit for 15-20 minutes before serving.

---

For more of our favorite desserts:

Thick and Fudgy Chocolate Chip Cookie Cake
Easy Pumpkin Blondies (1 Bowl)
Blueberry Ice Cream Sweetened with Honey
Peach Crumble with Oats

Some of the above links are affiliate links. This means we earn a small commission at no cost to you. We are so appreciative of your support!

Pin it for later!