• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Red Spatula logo
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Desserts » Cakes

    Buttery Blueberry Cornmeal Cake

    Published: Aug 9, 2020 · Modified: Feb 4, 2025 by Amy Sandidge · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    There’s something comforting about a rustic cake like this buttery blueberry cornmeal cake. It’s simple to make, yet its golden, textured crumb and bursts of juicy blueberries make it look effortlessly stunning. Perfect for a relaxed weekend bake, this recipe is approachable for beginners while offering seasoned bakers a charming treat to whip up easily.

    Sliced cornmeal cake on a surface with fresh blueberries on the side and a long knife.

    If rustic cakes like this one are your style, I have a few other recipes you might love. Cobblers are some of the easiest desserts to make, and they have the same cozy, homemade charm. My nectarine cobbler, plum cobbler, and peach and blackberry cobbler are all incredibly delicious and worth trying!

    Ingredients

    • Cornmeal- I used yellow cornmeal, but if you want different options, keep reading below. 
    • All-purpose flour- you can also use whole wheat pastry flour if you want a whole wheat version. 
    • Baking powder- for the leavener.
    • Baking soda- also a leavening agent.
    • Salt- kosher salt is what I always use in my kitchen. 
    • Granulated sugar
    • Lemon zest- Using the zest adds a bright, beautiful flavor to the cake, you don’t want to miss this. 
    • Butter- What would a buttery cake be without real butter? Not as good, that’s what!
    • Ricotta- you could also use Greek yogurt, but I prefer the texture the ricotta gives. 
    • Eggs
    • Blueberries- fresh berries are best as they won’t bleed as much into the cake as frozen berries will. 
    • Vanilla
    Blueberry cornmeal cake sliced with plates  beside it with slices on them as well.

    Ingredients

    In a small bowl, mix the cornmeal, flour, baking powder, baking soda, and salt. Set this aside. In a medium-sized bowl, add the softened butter and sugar. Cream it on medium speed for 1-2 minutes. To this add the ricotta, lemon zest, vanilla, and eggs. Mix this until it is combined.  

    Dry ingredients in a small ceramic bowl for making cake.
    Mixture for cake in a glass bowl with a red spatula in it.
    Cornmeal cake batter in a glass bowl with a red spatula in it.

    Add the flour/cornmeal mixture to this and mix only until it has combined. You do not want to overmix at this point or you will wind up with a tough cake. When it is combined, pour half the batter into your prepared pan. Add half the berries over the top of this layer. Finish with the rest of the batter, it is a stiff batter, so it won’t spread easily. You can also dot it across the top if you want. Add the rest of the berries and press them into the batter. Sprinkle with 1 tablespoon of sugar. 

    Blueberry cornmeal cake batter in a cake pan.
    Blueberry cornmeal cake  in a round cake pan with fresh blueberries on top.
    Baked blueberry cornmeal cake in a round cake pan.

    Bake for 45-55 minutes. Use a toothpick to test for doneness. Remove it from the oven. Let it cool for 7-10 minutes in the pan, then gently invert to remove it from the pan. Invert it with another cooling rack.  

    I personally prefer to let this dessert cool thoroughly before eating it, but the hubs loves it warm and served with ice cream. Please let me know what you think- warm or cooled??

    Baked blueberry cornmeal cake on a surface near plates and a long knife.

    Types of cornmeal  you can use in this cake

    Yellow Cornmeal: Mild flavor, slightly gritty texture, common choice for baking.

    White Cornmeal: Milder and sweeter flavor, finer texture than yellow cornmeal.

    Blue Cornmeal: Nuttier, earthier flavor, and a unique blue color.

    Stone-Ground Cornmeal: Robust, earthy flavor with a coarse texture for a rustic, hearty cake.

    Fine or Medium Grind Cornmeal: Softer, finer texture, ideal for a smoother, more delicate crumb.

    Cornmeal blueberry cake sliced on plates with a long knife beside it.

    Other dessert recipes

    • Creamy Mascarpone Fruit Dip
    • Strawberry Sugar Cookie Bars
    • Raspberry Almond Shortbread Bites
    • No-Bake Lime Cheesecake
    • Apple Pie
    • Cherry Slab Pie
    • Cherry Ice Cream Float
    • Roasted Plums
    • Red White and Blue Overnight Oats
    Blueberry cornmeal cake sliced on a surface.

    Buttery Blueberry Cornmeal Cake

    Amy Sandidge
    This blueberry cornmeal cake is a rustic cake that is simple to make and so delicious. Everyone will come back for more.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 12

    Equipment

    • 1 8-inch cake pan

    Ingredients
      

    • 1 ¼ cups all-purpose flour
    • ⅔ cup plus 1 tablespoon granulated sugar divided
    • ½ cup yellow cornmeal
    • 1 teaspoon kosher salt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 teaspoons lemon zest
    • 9 tablespoons melted butter
    • 1 cup ricotta
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 ½ cups fresh blueberries divided

    Instructions
     

    • Preheat the oven to 350 degrees. Prepare your cake pan by buttering generously and sprinkling with flour. Tap the flour around the pan and remove excess.
    • Mix the cornmeal, flour, baking powder, baking soda, and salt in a small bowl. Set this aside. In a medium-sized bowl, add the softened butter and sugar. Cream it on medium speed for 1-2 minutes. Add the ricotta, lemon zest, vanilla, and eggs. Mix this until it is combined.
    • Add the flour/cornmeal mixture to this and mix only until it has combined. You do not want to overmix at this point or you will wind up with a tough cake. When it is combined, pour half the batter into your prepared pan. Add half the berries over the top of this layer. Finish with the rest of the batter, it is a stiff batter, so it won’t spread easily. You can also dot it across the top if you want. Add the rest of the berries and press them into the batter. Sprinkle with 1 tablespoon of sugar.
    • Bake for 45-50 minutes. Use a toothpick to test for doneness. Remove it from the oven. Let it cool for 7-10 minutes in the pan, then gently invert to remove it from the pan. Invert it with another cooling rack. .

    Video

    Keyword blueberries, cake, cornmeal, eggs, kosher salt, lemon, vanilla
    Tried this recipe?Let us know how it was!
    • Cakes
    • Corn and Cornmeal
    « Delicious Banh Mi Pork Tenderloin Sandwich
    The EASIEST Slow Cooker Roasted Potatoes Recipe »

    Reader Interactions

    5 from 8 votes (8 ratings without comment)

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

    More about me →

    Popular

    • Slices of grilled stuffed pork tenderloin on a white plate.
      Grilled Stuffed Pork Tenderloin
    • Breakfast Oat Groats Instant Pot Recipe
    • Virgin pina colada with a drink umbrella and pineapple wedge on it.
      Virgin Pina Colada Recipe- with Coconut Milk
    • Lemon curd in small mason jars with fresh lemons on the side.
      The Best Thick Lemon Curd
    • Facebook
    • Instagram
    • Pinterest

    Subscribe

    Are Whole Grains and Carbs the Big Bad Wolf?

    Subscribe and find out. I will be sending out weekly or biweekly updates on recipes I am creating!

    Thank you for subscribing!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 A Red Spatula

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.