Cornmeal Blueberry Upside-Down Skillet Cake

Name: Cornmeal Blueberry Upside-Down Skillet Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 4 tablespoons (57 g) unsalted butter, cold; 3 tablespoons (45 ml) honey; ¼ teaspoon (1½ g) sea salt; 1½ cups (215 g) fresh blueberries, rinsed and dried; 1 cup (125 g) all-purpose flour; ¾ cup (115 g) cornmeal (polenta), fine or medium ground; 1½ teaspoons (7½ g) baking powder; ¼ teaspoon (1¼ g) baking soda; ½ teaspoon (3 g) kosher salt; ⅓ cup (76 g) unsalted butter, softened, at room temperature; ¾ cup (150 g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; ¾ cup (180 ml) buttermilk; 1 teaspoon (2 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A rustic Southern-inspired skillet cake with a caramelized honey-butter layer studded with fresh blueberries. The tender cornmeal cake rises around the fruit, creating a moist crumb that pairs beautifully with the tart berries. Baked and served straight from the cast iron skillet, it's as much about presentation as it is about the bright, warming flavors.

Prep: 15 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 1 skillet cake (8 servings)

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Steps

Before you start

Preheat your oven to 350°F (175°C)
Use a 10-inch (25 cm) cast iron skillet or similar oven-safe baking dish
Have all ingredients at room temperature for even mixing
Read through the entire recipe before starting

1
Prepare the skillet topping
- Cut the cold butter into small pea-sized pieces.
- In a 10-inch (25 cm) cast iron skillet set over medium-low heat, combine the butter pieces with the honey and sea salt.
- Stir gently until the butter melts and the mixture becomes a smooth, glossy layer, about 2–3 minutes.
- Remove from heat and let cool for 2 minutes, then scatter the rinsed and dried blueberries evenly across the bottom, pressing them gently into the honey-butter layer.
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Ready when: Butter is fully melted and mixture is smooth and glossy
Tip: Cool the topping briefly before adding blueberries; a hot surface will cause them to break down.
2
Mix dry ingredients
- In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and kosher salt.
- Set aside.
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Ready when: No lumps visible; mixture is evenly combined
3
Cream butter and sugar
- In a large bowl, beat the softened butter and granulated sugar together with a whisk or wooden spoon until light and fluffy, about 2–3 minutes of vigorous mixing.
- The mixture should look pale and slightly airy.
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Ready when: Mixture is pale, fluffy, and increased in volume
Tip: Vigorous whisking by hand works well here; don't skimp on the mixing time to ensure the cake is tender.
4
Incorporate eggs and vanilla
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until fully combined.
- Stir in the vanilla extract and lemon zest (if using).
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Ready when: No streaks of egg white or yolk visible; mixture is pale and smooth
Tip: Add eggs slowly so they emulsify properly, creating a lighter, more tender crumb.
5
Alternate dry and wet mixtures
- Add the dry ingredient mixture to the butter mixture in three additions, alternating with the buttermilk in two additions.
- Begin and end with the dry mixture: dry, then buttermilk, then dry, then buttermilk, then dry.
- Stir gently after each addition just until combined; do not overmix.
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Ready when: No visible dry streaks; batter is smooth but not overworked
Tip: Stop mixing as soon as the streaks disappear; overmixing toughens the cake and can cause tunneling.
6
Pour batter and bakeOven 350°F / 175°C
- Preheat the oven to 350°F (175°C) if not already done.
- Gently pour the batter over the blueberry-topped skillet, spreading it evenly with a spatula.
- Do not stir; let the batter settle naturally over the fruit.
- Place the skillet in the oven and bake for 32–37 minutes, until the top is golden brown and a wooden pick inserted in the thickest part of the cake (away from the blueberries) comes out with just a few moist crumbs.
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Ready when: Top is golden brown and a wooden pick comes out with just a few moist crumbs
Tip: Avoid checking the cake too early; each opening lets heat escape and extends the baking time.
7
Cool and invert
- Remove the skillet from the oven and let the cake cool in the skillet for exactly 10 minutes.
- This allows the topping to set slightly while the cake is still warm, making it easier to invert cleanly.
- Run a thin knife or offset spatula around the edges to loosen the cake from the skillet.
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Ready when: Cake pulls away slightly from the edges and a knife slides freely around the perimeter
Tip: Don't wait more than 10 minutes before inverting, or the cake will stick; cooler caramel is harder to invert cleanly.
8
Turn onto a serving plate
- Place a serving plate (at least 11 inches / 28 cm in diameter) over the skillet.
- Hold the plate and skillet firmly, then flip them in one confident motion so the cake lands face-up on the plate.
- Leave the skillet on top for 1 minute, then carefully lift it away.
- If any blueberries stick to the skillet, gently loosen them with a knife and press them back onto the cake.
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Ready when: Cake is released cleanly from the skillet; blueberries are visible on top in the honey-butter glaze
Tip: Use a confident, swift motion when flipping to prevent the cake from sliding or breaking. A plate with raised edges helps contain any hot caramel.
9
Rest and serve
- Let the cake rest on the plate for 5 minutes before slicing.
- This allows the honey-butter topping to firm up slightly while remaining glossy.
- Serve warm or at room temperature.
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Ready when: Topping is no longer bubbling and has a slightly thickened appearance

Good to know

Tips

For a deeper caramel flavor, add a pinch of cinnamon or nutmeg to the honey-butter topping before spreading the blueberries.
If your cast iron skillet is darker or heavier than standard, check the cake at 30 minutes; some skillets brown the bottom too quickly. Use an oven thermometer to verify your oven's true temperature.
Serve with fresh whipped cream or vanilla ice cream to contrast the warm cornmeal cake and glossy caramel topping.
Do not use frozen blueberries for this recipe; they release too much liquid and create a soggy topping. Fresh berries are essential.

Make ahead

You can prepare the batter up to 4 hours ahead, cover it, and refrigerate. Bring it to room temperature (about 30 minutes) before pouring into the prepared skillet and baking. The honey-butter topping and blueberries should be added to the skillet just before the batter is poured.

Storage & reheating

Store the cooled cake covered at room temperature for up to 2 days. For longer storage, cover tightly and refrigerate for up to 4 days; reheat in a 300°F (150°C) oven for 10 minutes. The cake does not freeze well due to the caramelized topping, which can become grainy upon thawing.

Substitutions

fresh blueberries → blackberries, raspberries, or a mix of berries (use the same weight). Raspberries and blackberries will soften more during baking, creating a richer berry layer; reduce them by ¼ cup if using them exclusively, as they release more juice.
buttermilk → plain yogurt thinned with 2 tablespoons whole milk, or milk curdled with 1 tablespoon fresh lemon juice (let sit 5 minutes before using). The acid reacts with the baking soda for proper rise; do not substitute with regular milk alone.
cornmeal (polenta) → polenta (coarser grind) or finely ground cornflour. Polenta will give a slightly coarser, grittier texture; cornflour will be smoother. Both work well; adjust texture preference by choice.
honey → maple syrup or agave nectar (use the same amount). Each sweetener will impart a slightly different flavor; maple will deepen the Southern character, while agave is more neutral.