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Jamie Purviance

Black and Blueberry Cornmeal Skillet Cake

Print

  • People

    Serves 8 to 10

  • Prep Time

    15 mins

  • Grilling Time

    40 mins

People
Serves 8 to 10
Prep Time
15 mins
Grilling Time
40 mins

the Ingredients

Black Blue Skillet Cake300
  • 1 tablespoon plus ½ cup unsalted butter, softened
  • 1½ cup all-purpose flour
  • ½ cup medium-grind yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest, plus extra for garnish
  • 1 cup (packed) light brown sugar
  • 1 cup blackberries
  • 2 large eggs
  • ¾ cup plus ¼ cup blueberries

Special Equipment

  • 10-inch cast-iron skillet

Instructions

  • 01 Prepare the grill for indirect cooking over medium heat (350°F).
  • 02 Grease a (10 inches) cast iron skillet with the 1 tablespoon butter.
  • 03 Whisk the flour, cornmeal, baking powder, salt, and cinnamon in a medium bowl.
  • 04 Lightly whisk the sour cream, vanilla, and lemon zest in a small bowl.
  • 05 In the bowl of an electric mixer, cream the sugar and the ½ cup butter until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture in thirds, alternating with the sour cream, and ending with the flour. Gently fold in the blackberries and the ¾ cup blueberries.
  • 06 Spread the batter in the prepared skillet. Top with the remaining ¼ cup blueberries, gently pressing the berries to partially submerge in the batter.
  • 07 Grill over indirect medium heat, with the lid closed, until a toothpick inserted in center comes out clean, about 40 minutes, rotating the skillet once or twice to ensure even cooking. Transfer the skillet to a rack to cool.
  • 08 Cut into wedges and serve garnished with lemon zest and a dollop of whipped cream, if desired.
Ingredients
Instructions

  • the Ingredients

    Black Blue Skillet Cake300
    • 1 tablespoon plus ½ cup unsalted butter, softened
    • 1½ cup all-purpose flour
    • ½ cup medium-grind yellow cornmeal
    • 2 teaspoons baking powder
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground cinnamon
    • 1 cup sour cream
    • 1 teaspoon vanilla extract
    • 1 teaspoon finely grated lemon zest, plus extra for garnish
    • 1 cup (packed) light brown sugar
    • 1 cup blackberries
    • 2 large eggs
    • ¾ cup plus ¼ cup blueberries

    Special Equipment

    • 10-inch cast-iron skillet

  • Instructions

    • 01 Prepare the grill for indirect cooking over medium heat (350°F).
    • 02 Grease a (10 inches) cast iron skillet with the 1 tablespoon butter.
    • 03 Whisk the flour, cornmeal, baking powder, salt, and cinnamon in a medium bowl.
    • 04 Lightly whisk the sour cream, vanilla, and lemon zest in a small bowl.
    • 05 In the bowl of an electric mixer, cream the sugar and the ½ cup butter until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture in thirds, alternating with the sour cream, and ending with the flour. Gently fold in the blackberries and the ¾ cup blueberries.
    • 06 Spread the batter in the prepared skillet. Top with the remaining ¼ cup blueberries, gently pressing the berries to partially submerge in the batter.
    • 07 Grill over indirect medium heat, with the lid closed, until a toothpick inserted in center comes out clean, about 40 minutes, rotating the skillet once or twice to ensure even cooking. Transfer the skillet to a rack to cool.
    • 08 Cut into wedges and serve garnished with lemon zest and a dollop of whipped cream, if desired.

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