Blackberry Cornbread Skillet Cake Recipe

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! 

Blackberry Cornbread Skillet cake in a cast-iron skillet

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.

Watch My Video Demo of This Recipe Below!


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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.

Green bowl of blackberries

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. 

Reduced blackberries in pot

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.

Cornbread batter being pouring into a cast-iron skillet

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.

Blackberry puree being spooned into cornbread batter

Then, using a skewer or toothpick, create swirls by dragging through the batter and blackberries.

Swirling blackberry puree into cornbread batter

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. 

a person using a long skewer to swirl blackberry puree into cornbread batter

Step 4: Bake and Serve

After you've made your swirls, place the cornbread in the oven at 350F (175C) degrees for about 30-35 minutes.
Blackberry Cornbread Sklllet placed in oven

Serving Tips:

  • 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!
Blackberry Cornbread Skillet cake in a cast-iron skillet

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Blackberry Cornbread Cake in a cast-iron skillet

Blackberry Cornbread Skillet Cake

Yield: 8
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Blackberry Cornbread Skillet Cake is the perfect savory and sweet addition to your brunch menu. Enjoy with out of town guests or a lazy Sunday brunch with a cup of coffee. 


  • 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

Blackberry topping:

  • 2 tablespoon (30 g) butter
  • 1 pint (300 g) of fresh blackberries
  • 1 tablespoon (15 ml) white sugar


  1. Preheat oven to 350F (176C).
  2. 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.
  3. For the cake, grease a 10” cast-iron skillet with 1 tablespoon melted butter.
  4. In a large bowl, combine the flour, the cornmeal, the sugar, baking powder and salt. Whisk together until combined.
  5. Then add the eggs, the milk, and melted butter and oil. Stir to combine.
  6. Pour batter into skillet. Then top with dollops of the blackberry sauce. Swirl dollops with a skewer to create swirls.
  7. 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

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  1. Tastes great! Note to self: reduce the blackberries a little bit more. Mine were too liquid so cornbread was a little heavier than it ought to be. Practice makes perfect though!

  2. Can I use Jiffy Cornbread mix for this recipe? And if so, are there any adjustments I need to make?

    1. Oh sure! Good ol' Jiffy works great! You may need 2 boxes though to fill the skillet. Otherwise, just follow the instructions for the cornbread on the back of the box, and then add the blackberry puree as directed 🙂 Hope you enjoy!

    2. Thank you for asking. I was thinking the same thing. I have all other ingredients on hand but also have Jiffy. The tip for two kinds of fat is one I will try.

      1. Oh sure you can absolutely use Jiffy! That's actually the one box mix I can get behind lol! 🙂 But yes, mix up the fats!

    1. So sorry Roger it should be 1 pint of blackberries (300g). I just updated the recipe card with the Blackberry Topping information which was left off by accident! Apologies!