This blueberry cornmeal cake is the perfect balance of rustic charm and soft, buttery goodness. Whether you serve it for brunch, dessert, or as an afternoon treat with coffee or tea, it’s a simple yet elegant cake that’s sure to impress!

You know how much I love to bake with fresh blueberries, so here is a new easy and quick recipe that I'm sure you're going to love!

If you love the combination of buttery richness, bright citrus, and juicy berries, this blueberry cornmeal cake is about to become your new favorite bake!

It’s soft yet slightly hearty, thanks to the addition of cornmeal, which gives it a delicate crumb and a rustic texture.

The fresh blueberries burst with flavor in every bite, while a touch of lemon zest enhances the overall brightness.

Whether you enjoy it as a cozy breakfast, a midday snack, or a light dessert, this cake is an absolute delight.

Why you will love this recipe:

Perfect Texture – Moist and tender with just the right amount of crumbly goodness from the cornmeal.
Naturally Sweet & Bright – Fresh blueberries and lemon zest make every bite refreshing.
Versatile & Beautiful Presentation – Serve it warm with whipped cream, dust it with powdered sugar, or even enjoy it plain with a cup of coffee.
Easy to Make – Simple ingredients, one bowl, and minimal effort for a bakery-style treat at home.

Baking Pan Options:

This cake is made in a 8 or 9-inch square pan, which gives it a nice even bake and makes it easy to slice into squares.

However, if you prefer a round cake, you can use a 8 or 9-inch round cake pan instead!

The baking time remains the same, but a round pan gives it a slightly taller look and is perfect for slicing into neat wedges.

Ingredient Choices & Substitutions:

Cornmeal: Adds texture and a rustic feel. Use finely ground cornmeal for a smoother crumb, or medium grind for a bit more crunch.
Greek Yogurt or Sour Cream: Keeps the cake moist and tender. You can also use buttermilk for a tangy twist.
Butter: Provides rich flavor, but if you prefer, you can substitute with an equal amount of olive oil or melted coconut oil for a dairy-free option.
Blueberries: Fresh blueberries work best, but frozen blueberries (not thawed) can also be used.

How to Store & Keep It Fresh

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days in a sealed container. Let it come to room temperature before serving.
Freezer: Wrap slices in plastic wrap and store in an airtight bag for up to 2 months. Thaw at room temperature before enjoying.

Now, let’s get baking!