This blueberry cornmeal cake is soft, moist and buttery, studded with juicy blueberries. Nutty brown butter lends depth while yellow cornmeal gives the cake a pleasant, slightly gritty texture. The finished cake is brushed with brown butter and dusted with cinnamon sugar for a warm, crisp topping. This easy, one‑bowl recipe can be made without a mixer and is perfect for breakfast, brunch, or a simple dessert.
It’s one of those simple but special cakes — straightforward to prepare, yet full of flavor. The combination of fresh blueberries, brown butter and cornmeal creates a comforting, slightly rustic cake that pairs beautifully with coffee or tea.
Why You’ll Love This Recipe
- You can make this cake entirely without a mixer using just basic pantry ingredients and a few fresh items.
- It’s packed with blueberries for bright, fruity bursts in every bite.
- Cornmeal adds a subtle nuttiness and a pleasant, slightly gritty texture that sets this cake apart from ordinary butter cakes.
Ingredients
Notes on key ingredients:
- Butter: Use unsalted butter and brown it for extra flavor. Browning the butter to an amber color brings a toasty, nutty aroma that complements the blueberries.
- Sugar: Granulated sugar works well. For added depth, substitute 1/4 cup of the granulated sugar with packed light or dark brown sugar.
- Yellow cornmeal: Choose fine or medium‑ground cornmeal. It gives the cake a slightly gritty texture and a mild, sweet corn flavor.
- Cinnamon: A touch of cinnamon in the batter and a cinnamon‑sugar topping add warm spice notes.
- Eggs: Two large eggs at room temperature help create a tender, stable crumb.
- Sour cream and milk: Full‑fat sour cream keeps the cake moist; whole or 2% milk is recommended.
- Blueberries: Fresh blueberries are best—wash and pat them dry. Frozen berries may be used without thawing; toss fresh or frozen berries with 1 tablespoon flour before folding into the batter to help prevent sinking.
Substitutions & Variations
- Swap blueberries for raspberries or blackberries.
- Use full‑fat Greek yogurt or buttermilk instead of sour cream.
- Add the zest of two lemons to turn this into a lemon‑blueberry cornmeal cake.
- Stir in 1/2 cup chopped walnuts or pecans for crunch.
- To make it gluten‑free, try a 1:1 gluten‑free flour blend and verify your cornmeal is labeled gluten‑free.
- Serve plain, with whipped cream, a scoop of ice cream, or a light cream cheese frosting for a more indulgent dessert.
Instructions
Step 1 — Brown the butter: Add butter to a skillet set over medium heat. Stir as it melts; then lower the heat to medium‑low and continue stirring. The butter will foam, then calm, turn amber and develop a nutty aroma with brown flecks on the pan bottom. Remove from heat and pour into a small bowl. Reserve 1 tablespoon of the brown butter in a separate small bowl to brush on the finished cake. Allow the butter to cool to room temperature.
Step 2 — Prep the pan and oven: Preheat the oven to 350°F (175°C). Butter the bottom of a 9‑inch springform pan and line it with parchment paper for easiest removal.
Step 3 — Combine wet ingredients: In a large mixing bowl, whisk the sugar and eggs until pale and smooth. Whisk in the sour cream, milk, vanilla, and the cooled brown butter until fully combined.
Step 4 — Add dry ingredients: Use a spatula to fold in the all‑purpose flour, cornmeal, cinnamon, baking powder, baking soda and salt until just combined. Avoid overmixing to keep the crumb tender.
Step 5 — Fold in berries: Toss blueberries with 1 tablespoon flour if desired, then fold them gently into the batter so they’re evenly distributed.
Step 6 — Bake: Pour batter into the prepared pan and smooth the top. Bake on the middle rack for 30–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7 — Finish and cool: Let the cake cool in the pan for 15 minutes, then remove it from the pan and peel off the parchment. Brush the warm cake with the reserved brown butter and immediately sprinkle the cinnamon‑sugar mixture so it adheres. Allow to cool completely before slicing.
Recipe FAQs
No. Cornbread is a baked good made using cornmeal, but cornmeal is the ingredient itself—dried, ground corn used in many different recipes.
Cornmeal contributes a slightly sweet, nutty flavor and a coarse texture that contrasts nicely with soft cake crumbs.
Yes. Frost with cream cheese or a cinnamon cream cheese frosting for a richer dessert.
Store the cake in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to five days and bring to room temperature before serving.
Expert Baking Tips
- Spoon flour into your measuring cup and level it off instead of scooping to avoid packing too much flour into the batter.
- Don’t overmix after adding the dry ingredients; fold until just incorporated for a tender crumb.
- Toss berries with a little flour to prevent them from sinking during baking.
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If you try this recipe, please leave a star rating and a comment below — feedback is always appreciated.
Blueberry Cornmeal Cake
A moist cornmeal cake bursting with fresh blueberries, made with nutty brown butter and finished with a cinnamon‑sugar topping. Simple, one‑bowl, no‑mixer method.
Recipe details
Prep time: 25 mins • Cook time: 45 mins • Total time: 1 hr 10 mins • Serves: 10 slices
Ingredients
- 10 tablespoons (140 g) unsalted butter, browned and divided
- 1 cup (200 g) granulated sugar (or 3/4 cup granulated + 1/4 cup brown sugar)
- 2 large eggs, room temperature
- 3/4 cup (172.5 g) full‑fat sour cream, room temperature
- 1/4 cup (60 ml) milk, whole or 2%, room temperature
- 1 teaspoon vanilla extract
- Optional: 1/4 teaspoon almond extract
- 1 1/4 cups (167 g) all‑purpose flour
- 3/4 cup (79.5 g) yellow cornmeal, fine or medium
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt
- 1 cup (148 g) blueberries, fresh (or frozen, do not thaw)
- 1 tablespoon flour for coating the blueberries
Cinnamon sugar topping
- 1 tablespoon reserved brown butter
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Instructions (summary)
- Brown the butter, reserve 1 tablespoon for brushing the finished cake, and let the rest cool to room temperature.
- Preheat oven to 350°F. Butter and parchment‑line a 9‑inch springform pan.
- Whisk sugar and eggs until pale. Stir in sour cream, milk, vanilla, and brown butter.
- Fold in flour, cornmeal, cinnamon, baking powder, baking soda, and salt until just combined.
- Toss blueberries with 1 tablespoon flour and fold gently into the batter.
- Pour into the prepared pan and bake 30–35 minutes, until a toothpick comes out clean.
- Cool 15 minutes in the pan, remove, brush with reserved brown butter and sprinkle the cinnamon‑sugar while warm. Cool completely before serving.
Notes
Blueberries: Fresh are best; if using frozen do not thaw. Toss berries with a little flour to stop them sinking. Sour cream: Can be swapped for full‑fat Greek yogurt or buttermilk. Lemon: Add zest from two lemons for a lemon variation. Storage: Store in an airtight container at room temperature for up to 3 days.