This Blueberry Lemon Corn Cake is my go-to easy recipe when we want something sweet but not super sweet. It’s perfect any time of day really and can be served alongside savory dishes as well. I make this in a cast iron skillet. The key is to get it hot first so the batter sizzles when its poured into it. It forms a nice crunchy crust but is moist and crumbly inside.
Preheat oven to 400 degrees F and move rack to lower third.
Measure into a bowl 1 1/4 cup of fine yellow cornmeal, 1/2 cup of whole wheat flour and 2 tsp of baking powder and a pinch of sea salt (optional). Whisk together until evenly incorporated.
In a liquid measuring cup measure 1 cup of unsweetened soy milk, 1/2 cup of grade B maple syrup, 1/4 cup of canola oil (I’ve used extra virgin olive oil before and it works great too), zest of 1 lemon and scraped out seeds of 1 whole vanilla bean. Whisk together thoroughly.
Heat 10″ cast iron skillet on med-high heat on stove top. Fold in 1 cup of fresh or frozen blueberries to batter (be quick if using frozen berries-they melt and swirl into batter, turning it purple).
Turn off stove and pour about 2 Tbs of canola oil into hot skillet and swirl around to coat bottom and sides. Quickly pour batter into skillet and watch it sizzle up the sides. Give skillet a gentle shake to spread out batter evenly.
Immediately transfer skillet (use pot holder or dish towel…it’s HOT!) to preheated oven. Bake for 25-30 minutes. Top should be golden brown with cracks.
Move to cooling rack and let cool for 10 min before trying to cut into it.
I think this corn cake is best eaten warm, but is still yummy at room temp or the next day. Using fresh berries produces a prettier cake…see top photo. The cake directly above is made using frozen berries. Feel free to substitute other berries or fruits, or use nuts and dried fruits. Even plain this is delicious. Enjoy!