Simple, but delicious, this blueberry cornmeal cake is a celebration of juicy summer berries.
blueberry cornmeal cake

I can’t even think of a more perfect way to eat berries.

Okay fine, PIE. But really…who has the patience?!?!


In comparison, this cake is pretty much instant roasted berry gratification.

Atop a vanilla cornmeal cake of dreams.

And surrounded by a crispy melt in your mouth sugar crust.

I bet your pie can’t do that.


I discovered this when I was looking for something to bake for the 4th of July. We had just gotten home from our trip and I was in a bit of a jet lag fog so I didn’t feel like tackling something crazy, but I still wanted it to be good, you know? I have a reputation to uphold, after all.

This was simple enough, but in that rustic just. so. good. kind of way.

We served it with vanilla ice cream because that just feels like what you’re supposed to do on Independence Day, but next time I would let it shine all on its own.

Blueberry Cornmeal Cake
Simple, but delicious, this blueberry cornmeal cake is a celebration of juicy summer fruit.
Yield: 1 10-inch cake
  • ¾ cup + 1½ tbsp unsalted butter, room temperature
  • ¾ cup + 5 tbsp sugar, divided
  • 1½ tsp kosher salt
  • 2 large eggs
  • 4½ tbsp canola oil
  • 3 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 1½ cups all purpose flour
  • ¾ cup cornmeal
  • 2¼ tsp baking powder
  • ¾ tsp baking soda
  • 1 cup + 2 tbsp plain yogurt
  • ½ cup + 1 tbsp ricotta
  • 1 cup fresh blueberries
  1. Heat oven to 350F. Line a 10-inch round cake pan with parchment and grease it.
  2. In a stand mixer fitted with the paddle attachment, cream together the butter, ¾ cup + 3 tbsp sugar, and salt on medium-high speed until light and fluffy, about 3-4 minutes. Add in the eggs, one a time, mixing well after each. Scraped down the sides of the bowl.
  3. With the mixer on low speed, add in the canola oil, maple syrup, and vanilla. Mix until combined. Stop mixing and pour in the flour, cornmeal, baking powder, baking soda, yogurt, and ricotta. Mix slowly, just until combined.
  4. Scoop the batter into the pan and spread evenly. Top with the blueberries. Sprinkle with the remaining 2 tbsp sugar. Bake until a cake tester comes out clean, about 1 hour and 10 minutes. Let cool for 15 minutes in the pan.
  5. Invert onto a large flat plate. Then, place a serving plate on top of it and invert again so that the blueberries are on the top. Let cool before serving.
Nutrition Information
Serving size: 1 slice

More simple summer cakes!

strawberry vanilla bean buttermilk cake

Strawberry Vanilla Bean Buttermilk Cake

zucchini-walnut cake with cinnamon honey buttercream

Zucchini-Walnut Cake with Cinnamon Honey Buttercream

zucchini cream cheese bundt cake

Zucchini Cream Cheese Bundt Cake

From Around the Web:

Raspberry Sour Cream Coffee Cake from Annie’s Eats

Strawberry Rhubarb Crumb Cake from My Baking Addiction

Mango Summer Cake from Keep It Sweet

Strawberry Basil Cupcakes from Cupcake Project

Rhubarb Upside Down Cake from Java Cupcake


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48 Responses to Blueberry Cornmeal Cake

  1. Did I miss national blueberry day or something? They are everywhere at the moment, but not that I am complaining. There is just something about blueberry cake that is so comforting.

  2. Emily says:

    Blueberry, cornmeal, and ricotta. This sounds like the perfect summer cake for me! Yummmmmm

  3. debbie says:

    I love simple berry summer cakes. This is just perfect. I have blueberries in my fridge and plan on making this.

  4. This cake just screams SUMMER! And I’m just gonna have to make it happen this weekend. Loooove!

  5. Emma says:

    Love it, all the gratification of pie without the rolling, and latticing, and general crust-panic. Looks fab!

  6. Candice says:

    Wow, beautiful shots. I would love some right about now with my tea break. This day needs some redeeming 🙂 Have a great weekend Joanne!

  7. Mira says:

    Looks beautiful! So glad blueberries are in season and I can’t get enough of them! Pinned!

  8. Monica says:

    I am really feeling the blueberry-love this week and totally inspired! Love a simple cake like this – that golden, crisp crust, the plump, juicy blueberries nestled in there. It looks perfect! I might be tempted to add vanilla ice cream, too, but I know it’s stellar all by itself.

  9. Gorgeous cake!! Just yesterday I bought cornmeal, I am definitely making it this weekend.. Love it!

  10. I am loving this simple blueberry cake. It’s gorgeous!

  11. <3 <3

    I mean, we all love pie, but this looks AWESOME!

  12. That crust looks so amazing! I have never tried the combination with cornmeal and can’t wait to give it a go!

  13. Julia says:

    Crispy melt in my mouth sugar crust?? Done! I’d take this tasty cake over blueberry pie any day – gorgeous, m’dear!

  14. This looks amazing! We’re planning on going blueberry picking soon, and my husband would LOVE this! Thanks for sharing!

  15. Looks like the perfect way to use all of these fresh summer blueberries!

  16. I have this super easy pie crust recipe that is so satisfying: I use it almost all the time.
    But this might actually be better! Except I don’t know what cornmeal tastes like because I have never tried it

  17. Susan says:

    I want some of this! Huckleberry has some great recipes!

  18. Eileen says:

    Cakes filled with fruit like this are my favorite! I actually have half a strawberry cake in our fridge right now, for instance. Such a perfect way to eat berries!

  19. Meg says:

    Looks delicious, and I bet it would be great for breakfast! We bought a pint of blueberries at the farmers’ market last weekend with no idea what to do with them (I know, I’m a mess), so we wound up just eating them straight. Still good, of course, but I would have rather baked them into something inspiring like this! 🙂

  20. Lori Rice says:

    Oh how I need a slice of this right now! Have I mentioned that my mad sweet tooth loves your Friday posts! Blueberries are number one in my book. It doesn’t get much better than this!

  21. Sarah M says:

    Simple and delicious – just what I need for these dog days of summer! Can I use vegetable oil in place of canola? Mainly since I just bought a bottle of veg. oil!

  22. I’ve been looking for a good recipe for cornmeal cake. Thanks Joanne

  23. Kate says:

    Blueberries and “corn cake” seem like a match made in heaven.

  24. This has made me long for blueberry season Joanne 🙂

  25. Sarah says:

    OH snap, this is what I want to be eating right now! Love it! Perfect way to recover from the jet lag 😉

  26. I’m willing to overlook you slightly dissing pie because this does look truly amazing. And the fact that I am totally impatient.

  27. cheri says:

    Making this blueberry cake tomorrow after the farmers market, looks delicious!

  28. This looks lovely and that topping looks so crisp and delicious! This reminds me of a cake sized blueberry muffin 🙂

  29. Christine says:

    Sounds incredibly delicious and so simple! It’s always tough for me…do I just eat the blueberries or make something…this is so “make something”!

  30. Oh my goodness this cake looks so delicious!! We love blueberries so I am excited to make this!

  31. bellini says:

    It certainly is a celebration Joanne.

  32. easypeasy says:

    Never tried a cornmeal cake before but now gotta try it!This would be perfect for a chilly morning 🙂 It sounds incredible!

  33. Zainab says:

    Lol you have a reputation to maintain. Love it! So glad you shared this. It looks so simple yet amazing.

  34. Much as I like pie, I much prefer cake. This looks like the best of pie turned into cake and that sounds pretty perfect!

  35. Agness says:

    It’s blueberry season so baking a blueberry and cornmeal cake sounds like a perfect idea!!

  36. CakeSpy says:

    Blueberry and corn is one of my favorite flavor combos (really!). This cake looks absolutely divine.

  37. Ok I’m a pie girl, but this looks pretty darn awesome! Cornmeal is a grain I discovered only recently, so I’ve yet to try anything beyond regular ol cornbread!

  38. I feel the same way about pie… blueberry pie is just the best thing but it’s not on the top of my list for time usage right now. This cake totally wins!

  39. Kelly says:

    This cake looks like the perfect way to enjoy summer fresh berries! I love how simple it is and that crispy melt in your mouth golden sugar crust is just heavenly!

  40. grace says:

    my blueberries rarely make it into any sort of baked good, but this is a fabulous alternative to pie!

  41. Kim says:

    Looks and sounds amazing!

  42. Shaye says:

    Do you think I could make it in my slow cooker? I cannot stand heating up the oven when it’s this hot and humid in Georgia.

    • joanne says:

      Thanks so much for your comment! I totally understand your heat aversion – it is super humid here in NYC as well! I have to be honest, I have never baked a cake in a slow cooker before so I’m not really sure. I suspect that the texture would be a bit different and the sugar on top won’t form a sweet crust in the same way it will in the oven since you would essentially be steaming it instead of baking it. That being said, you are more than welcome to try it and definitely let me know how it turns out if you do! Sorry I can’t be of more help!

  43. Such a great use of blueberries!

  44. Johanna GGG says:

    I was just thinking how american this cake sounded and then you said it was for 4 July – but of course! sounds delish

  45. John A says:

    Made this and it turned out beautifully. I didn’t have ricotta, nor enough cream and whole milk to make some, so just used more yogurt. Actually I only had greek yogurt so I used a little milk as well. I also doubled the blueberries, mixing one cup into the batter and dumping the second cup on the top as directed. Yummy.

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