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Blueberry cornmeal skillet cake
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Total Time:
1 hour
Create an irresistible dessert by baking in a cast-iron skillet and serving warm with vanilla ice cream. For cake-like slices, line pan with baking paper before baking.
Ingredients:
  • 150 g unsalted butter (at room temperature), plus extra for greasing
  • 200 g caster sugar
  • 1 lemon
  • 150 g fine cornmeal
  • 150 g ground almonds
  • ½ teaspoon baking powder
  • 4 large free-range eggs
  • 2 teaspoons vanilla extract
  • 200 g blueberries
Instructions:
  • Preheat the oven to 190ºC/375ºF/gas 5 and grease a 25cm round cast-iron skillet or cake tin with butter. In a large mixing bowl, combine sugar and finely grate lemon zest. Mix well to release the oils. Add remaining ingredients (excluding blueberries) and mix into a smooth batter. Pour the batter into the skillet, spread evenly, and top with blueberries. Bake for 35 to 40 minutes until the cake springs back when lightly pressed. Allow to cool slightly before serving. Enjoy warm with scoops of vanilla ice cream.

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