This Blackberry Cornbread Skillet Cake is the perfect sweet addition to your repertoire of summer brunch recipes. It's perfect to serve out-of-town guests who may be visiting or a lazy Sunday breakfast with a cup of coffee.
If you've tried my Cheesy Chivey Cornbread for Thanksgiving, this cornbread recipe is the sweet summer cousin! Just as good and just as easy!
Why You'll Love This:
- You'll love this brunch cake because it's super moist, and it's a one-pan cake from beginning to end.
- With the delicate blackberry swirls and the rustic cast iron pan, it's certainly a beauty when presented to the table.
- A little bit more unexpected than a predictible muffin recipe or cornbread
- Try it out with my Cheesy, Egg Bake Casserole and smashed potatoes to round out the brunch.
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Step 1: Make the Blackberry Syrup
- This recipe calls for blackberries, but you really can use any fruit you like! Just keep the quantity the same, and process the fruit as directed in the recipe card below.
- When the berries become a little syrupy, take a fork or potato masher and mash the berries to create a thick but semi-smooth consistency.
How To thicken Berry Syrup
- If your syrup is a little on the runny side, mix 1 tablespoon cornstarch with 1 tablespoon of water.
- Heat the blackberry mixture until hot and boiling, then add the cornstarch mixture to your berry mixture and stir for a minute or two.
- It will thicken immediately. The blackberry syrup will also thicken a bit as it cools.
- When you are satisfied with the consistency set it aside while you make your cake batter.
Step 2: Make the Cornbread Batter
- What you'll love about cornbread is the fact that you can whisk it up with a bowl and a whisk. No electric mixers are needed!
- Not all cornmeals are alike! Some are more grainy than others. I like fine-grain cornmeal for this recipe as it creates a better cake-like texture.
- Pour the batter into your greased cast-iron skillet. Or you could also use a deep-dish pie plate or any type of heat-safe casserole.
Why is my cornbread dry and crumbly?
- Not enough of the right kind of fat. I've found using two types of fats - butter and oil - is the perfect ratio for super moist cornbread. The butter adds flavor and the oil adds moisture.
- Over-mixing can cause more glutens to form in the flour and can leave you with a crumbly and dry result. Mix until well-combined and you should be just fine.
- Over Baked! Too much heat for too long will also dry out your cornbread. Bake just until your cornbread is springy to the touch and a toothpick comes out clean.
Step 3: Swirl in the Blackberry Syrup
- Now, that our cornbread batter is in the skillet, it's time for the fun part! Swirling in the syrup.
- Using a spoon, gently place small dollops of the blackberries onto the top of the batter.
Then, using a skewer or toothpick, create swirls by dragging through the batter and blackberries.
Creating a Decorative Design
- Now's the chance to get creative. Make zig-zag lines, circles - whatever you like.
- I find the classic, gentle swirl adds such elegance to this simple dish! The blackberry syrup will set into the cake and back right into the cornbread.
Step 4: Bake and Serve
- The dish is ready to serve when the edges brown and the center is firm but springy.
- I like to serve right from the skillet. Be sure to place a dishtowel around the handle to remind everyone that the skillet is hot!
- Served warm with butter on the side you'll find it is the perfect treat for a summer Sunday brunch!
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- 1 ½ cup flour
- 1 ½ cup cornmeal
- ½ cup sugar
- 2 teaspoon baking powder
- 1 ½ teaspoon salt
- 3 eggs
- 1 ¾ cup milk
- ¾ cup melted butter + 1 tablespoon for greasing
- ¼ cup vegetable or canola oil
- 2 tablespoon (30 g) butter
- 1 pint (300 g) of fresh blackberries
- 1 tablespoon (15 ml) white sugar
- Preheat oven to 350F (176C).
- In a large sauce pan melt 2 tablespoon of butter add blackberries and sugar. Simmer, until blackberries soften, then mash the berries with a fork or a potato masher. Cook until a chunky, syrupy sauce develops. Set aside to cool.
- For the cake, grease a 10” cast-iron skillet with 1 tablespoon melted butter.
- In a large bowl, combine the flour, the cornmeal, the sugar, baking powder and salt. Whisk together until combined.
- Then add the eggs, the milk, and melted butter and oil. Stir to combine.
- Pour batter into skillet. Then top with dollops of the blackberry sauce. Swirl dollops with a skewer to create swirls.
- Sprinkle top with raw turbinado sugar. Bake for 30-35mins until golden brown around the edges and center is firm, yet springy to the touch. Slice into wedges and serve warm!
This can also be made the day before, covered with foil and refrigerated, and then pop in a 300F (150C) oven with foil to warm through for 15 mins.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 634mgCarbohydrates: 52gFiber: 2gSugar: 13gProtein: 9g