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Home » Desserts » Blueberry Cornbread Snack Cake
February 1, 2022 by Kerry

Blueberry Cornbread Snack Cake

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Blueberry Cornbread Snack Cake
Blueberry Cornbread Snack Cake
Blueberry Cornbread Snack Cake

I’ve had the idea of some sort of blueberry swirled cornbread for over a year. For my first rendition of this idea, I simply swirled blueberry jam into cornbread muffins. It didn’t quite hit the mark; the jam didn’t hold up to the heavy cornbread batter. And the muffins were too crumbly.

  • Explore: Gluten-free, Vegan Blueberry Cookies: TikTok Recipe Review

I switched my thinking on this a few times and finally decided to try for a more cake-like texture and a more blueberry forward swirl. The end result is a delicious snack cake that melds a bunch of great things into one great quick bread recipe. It’s a cornbread but not. It’s a blueberry muffin but not. And it’s a blueberry buckle. But. Not. What it is? Delicious.

I happen to like blueberry flavor, but the texture of whole blueberries is just not for me. So, I chose to cook frozen blueberries into a thick syrup for the swirl. This process allows the berries to cook down into a jammy consistency, which I like. It also makes for an aesthetically pleasing (and tasty!) blueberry ribbon to be well-distributed throughout the cake. Cooking the berries also allows an opportunity for a little acidic flavor pop, in the form of lemon juice, to perk up the sweet berries.

  • Explore: Chocolate Chip Bundt Cake

One final note about this cake is a serving note. This blueberry cornbread cake is wonderful right out of the pan without any other adornments. It’s a tall, chonky snack cake that is super satisfying. However, you might consider cutting a piece or two in half horizontally and pan toasting each side in a little butter until golden brown. And if you do consider it, you’ll be glad you did.

Blueberry Cornbread Snack Cake
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Blueberry Cornbread Snack Cake

Blueberry cornbread snack cake is a easy snack cake recipe that feels like cornbread, a cake, and a blueberry muffin all in one delicious package. It's a very simple and easy cake recipe that is delicious any time of the day!
Course Breakfast, Dessert
Cuisine American
Keyword Blueberries, Cornbread, Feeds a Crowd, Quick Bread
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 9

Ingredients

Blueberry Swirl

  • ⅓ cup sugar
  • 2 tbsp butter
  • 2 cups frozen blueberries
  • 2 tbsp lemon juice freshly squeezed

Cornbread Cake

  • 1 lemon zested zest the lemon you are using for the juice in the blueberry swirl
  • ¾ cup sugar
  • ⅔ cup cornmeal
  • 2 cups all-purpose flour
  • 1⅓ tbsp baking powder that's 1 tbsp + 1 tsp, for the record
  • ½ tsp kosher salt
  • ½ cup neutral oil like vegetable or canola oil
  • ¼ cup butter melted; that's ½ a stick of standard butter (if you use fancy European butter, you'll have to find a different way to measure it!)
  • 1⅓ tbsp honey that's 1 tbsp + 1 tsp
  • 3 large eggs
  • 1⅔ cup milk

Instructions

  • Preheat oven to 350F.
  • Spray an 8x8x2 cake pan with nonstick spray or coat with a thin layer of oil or butter.
  • Combine the ⅓ cup of sugar, 2 tbsp butter, and 2 cups of frozen blueberries in a medium sauce pot. Turn the heat on medium-high and bring to a boil/heavy simmer. Let this cook until the mixture has thickened to a syrupy, jammy consistency. This should take about 7-10 minutes.
    Remove from the heat, stir in the lemon juice, and set the mixture aside to cool slightly while making the rest of the cake batter.
  • In a large bowl, add the sugar and lemon zest. Using your fingers, rub the sugar and lemon zest together until the sugar gets moistened and very fragrant. It will start to feel like damp sand.
    Then add the cornmeal, flour, baking powder, and salt to the bowl. Whisk to combine well.
  • In a medium bowl, combine the oil, melted butter, honey, eggs, and milk. Whisk until well combined.
  • Pour the wet ingredients until the bowl with the dry ingredients. Mix until just combined. The batter should be fairly evenly moistened with no streaks of flour, but you might have a few small lumps.
    Pour the batter into the prepared pan.
  • Dollop the blueberries by the spoonful evenly across the surface of the cake batter. It might sink a bit and that's ok. Then use a butter knife to cut the mixture through the cake in a swirling motion until there's a nice marbled effect on the surface of the batter. This will probably be about 10-15 swirls with the knife. Don't go overboard because you don't want the entire cake to be dyed blue–you just want the marble effect.
  • Bake until the cake is set, about 50-60 minutes. You'll know it's done when the center is not jiggly and a toothpick inserted into the center is dry or just with a few crumbs.
    Honestly, it's a little tricky to tell when this is done because the berries remain a little soft before the cake fully cools and sets. If you want to be exact, the cake should be done when it registers 195-200F on a food thermometer inserted into its center.

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Category: Appetizers & Snacks, DessertsTag: Blueberries, Breakfast, Cornbread, Feeds a Crowd, Quick Bread, Summer
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Hi! I’m Kerry, a life-long food and cooking enthusiast. I’m drawn to bold flavors, global ingredients, and recipes with a little twist. Welcome to my kitchen!

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Sean and I had to make the hard decision on Friday Sean and I had to make the hard decision on Friday to put Barley down. It's been a rough few days for us and the house feels *extremely* empty. But we know we were lucky to have this pup in our lives for over 14 years--our best guess is that he was about ~16 years old which is an extremely good run for any dog and we are grateful for the years with him. He was in very good shape up until the last few months and in the last four weeks he was quickly declining. He had many nicknames (as all dogs seem to): Barles, Mr.Jingles, Biffer, Stick Legs are a few. He was the absoulte perfect dog for us: food obsessed, good traveler, and happy camper. He barely barked (and when he did, it really freaked me out!) He was sweet to all. He rarely got into things, but once he sniffed out a wrapped box of Tasty Cakes I was gifting for Christmas, ripped it apart, and proceeded to hide all of the wrapped cakes under pillows all around the house. He was my constant companion when I was stuck in bed for over a month before my back surgery. Our hearts are broken but they will heal and we'll always be grateful for his friendship. RIP Barley.
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