Blueberry cornmeal skillet cake

Name: Blueberry cornmeal skillet cake
Total time: 1 h
Yield: 10
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

Jammy fruit, gorgeous buttery cake

“This is a brilliant oven-to-table dish: simply bake in a cast-iron skillet and serve warm, straight from the pan, topped with vanilla ice cream. Alternatively, if you want to serve this cut into slices, more like a cake, line the base of your pan with baking paper first, so you an easily lift it out once baked. ”

Serves 10

Cooks In1 hour plus cooling

DifficultyNot too tricky

Jamie Magazine Fruit Baking

Nutrition per serving

Calories 376 19%
Fat 23.4g 33%
Saturates 9.1g 46%
Sugars 23.5g 26%
Salt 0.13g 2%
Protein 7.7g 15%
Carbs 34.9g 13%
Fibre 0.6g -

Of an adult's reference intake

Jamie Magazine

By Edd Kimber

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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

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Jamie Magazine

By Edd Kimber

Tap For Ingredients

Method

Preheat the oven to 190ºC/375ºF/gas 5. Grease a 25cm round cast-iron skillet or cake tin with a little butter.
Place the sugar in a large mixing bowl, finely grate in the lemon zest and rub together with your fingers – this will release the oils and increase the flavour.
Add the rest of the ingredients, except the blueberries, and mix into a smooth batter. Scrape it into the skillet or tin and spread out evenly. Scatter over the berries and bake for 35 to 40 minutes, until the cake springs back when lightly pressed.
Remove from the oven and allow to cool a little before serving. Delicious served warm with scoops of vanilla ice cream