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 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 9
Ingredients
Blueberry Swirl
⅓cupsugar
2 tbspbutter
2cupsfrozen blueberries
2tbsplemon juicefreshly squeezed
Cornbread Cake
1lemonzestedzest the lemon you are using for the juice in the blueberry swirl
¾cupsugar
⅔cupcornmeal
2cupsall-purpose flour
1⅓tbspbaking powderthat's 1 tbsp + 1 tsp, for the record
½tspkosher salt
½cupneutral oil like vegetable or canola oil
¼cupbuttermelted; 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!)
1⅓tbsphoneythat's 1 tbsp + 1 tsp
3largeeggs
1⅔cup 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.