This Blackberry Cornbread Skillet Cake is the perfect sweet addition to your repertoire of summer brunch recipes. It’s perfect to serve for 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!
With the delicate blackberry swirls and the rustic cast iron pan, it’s certainly a beauty when presented to the table. And you really can use any fruit you like! Just keep the quantity the same, and process the fruit as directed below.
How to Make Blackberry Cornbread Skillet Cake
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You’ll love this recipe because it’s super moist, and it’s a one-pan cake from beginning to end.
Here’s how to make the perfect summer brunch cake:
Step 1: Make the Blackberry Syrup
In a large pot, add two tablespoons of butter. When the butter has melted, add your blackberries and give them a stir.
After the berries are incorporated, top them with a tablespoon of sugar. Place on medium-low heat as the berry mixture begins to break down.
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 do I thicken berry syrup?
If your syrup is a little on the runny side, add a mixture of cornstarch and water to your berry mixture and stir for a minute or two. Simply follow the directions on the back of the cornstarch container for best results.
When you are satisfied with the consistency. Set aside while you make your cake batter.
TIP: The blackberry syrup will also thicken a bit as it cools.
Step 2: Make the Cornbread Batter
In a large bowl, add all-purpose flour, cornmeal, sugar, baking powder, and salt. Whisk together until all dry ingredients are combined. (exact measurements in the recipe card below)
TIP: Not all cornmeals are alike! Some are more grainy than others. I like fine-grain cornmeal for this recipe as it create a better cake-like texture. You can find my favorite brand in the recipe card below under “Recommended Products”.
In the same bowl, you will add three eggs, whole milk, melted butter, and canola or vegetable oil. Whisk until the wet and dry ingredients are combined. Pour batter into your greased cast-iron skillet. My favorite brand of skillet can also be found below.
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 you 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.
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
MORE GREAT SUMMER RECIPES!
PLEASE LET ME KNOW IF YOU MAKE THIS CORNBREAD SKILLET CAKE RECIPE
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- 1 ½ cup flour
- 1 ½ cup cornmeal
- ½ cup sugar
- 2 tsp baking powder
- 1 ½ tsp salt
- 3 eggs
- 1 ¾ cup milk
- ¾ cup melted butter + 1 tbsp for greasing
- ¼ cup vegetable or canola oil
- 2 tbsp (30 g) butter
- 1 pint (300 g) of fresh blackberries
- 1 tbsp (15 ml) white sugar
- Preheat oven to 350F (176C).
- In a large sauce pan melt 2 tbsp 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 tbsp 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.
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John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches
Norpro Stainless Steel 14-Inch Skewers, Set of 6, Silver
All-Clad 4204 with loop Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan with Loop Helper Handle and Lid Cookware, 4-Quart, Silver - 8701004419
Lodge Pre-Seasoned Cast Iron Skillet
Beth's Favorite Brand of Cornmeal
OXO Stainless Steel Good Grips Potato Masher with Cushioned Handle, Single
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