Description
All the golden, crispy-edged magic of the original — now bursting with fresh blueberries and a hint of lemon. A summer showstopper straight from the grill to the table.
Ingredients
Scale
- 1.5 cups Doudlah Farms organic cornmeal
- 0.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.8 teaspoons kosher salt
- 3 tablespoons granulated sugar
- 1 cups buttermilk
- 2 pieces eggs, lightly beaten
- 4 tablespoons unsalted butter, melted
- 2 tablespoons unsalted butter, for the skillet
- 1 cups fresh blueberries
- 1 pieces lemon, zested and juiced
- 1 teaspoons vanilla extract
- 2 tablespoons honey, for serving
- 1 pinch flaky sea salt, for finishing
- 1 tablespoons powdered sugar, for dusting (optional)
Instructions
- Preheat the grill: Preheat your grill to medium heat, approximately 375–400°F and set up for indirect heat. Place a 10-inch cast iron skillet on the grill while it preheats so it gets fully hot.
- Prep the blueberries: Toss 1 cups fresh blueberries with 1 tsp of flour from your measured 0.5 cups all-purpose flour and set aside. This light coating prevents the blueberries from sinking to the bottom of the cake during baking.
- Mix dry ingredients: In a large bowl, whisk together 1.5 cups Doudlah Farms organic cornmeal, the remaining 0.5 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoons baking soda, 0.8 teaspoons kosher salt, and 3 tablespoons granulated sugar until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together 1 cups buttermilk, 2 pieces eggs, lightly beaten, 4 tablespoons unsalted butter, melted, 1 teaspoons vanilla extract, and the zest and juice of 1 pieces lemon, zested and juiced until smooth. The lemon brightens the blueberries beautifully and adds a subtle citrus note that pairs perfectly with the cornmeal.
- Combine and fold: Pour the wet ingredients into the dry and stir gently until just combined — do not overmix. Carefully fold in the flour-coated 1 cups fresh blueberries, reserving a small handful for the top.
- Prepare the skillet: Using a heat-safe brush or folded paper towel held with tongs, carefully coat the hot cast iron skillet with 2 tablespoons unsalted butter, for the skillet. The butter will sizzle immediately — this is what creates those crispy golden edges.
- Pour and top: Pour the batter into the hot buttered skillet and spread evenly. Scatter the reserved blueberries across the top, pressing them in gently. Close the grill lid and cook over indirect medium heat for 22–25 minutes 25:00, until the top is set, edges are pulling away from the pan, and a toothpick inserted in the center comes out clean.
- Rest and finish: Remove from the grill and let rest for 5 minutes 05:00. Drizzle generously with 2 tablespoons honey, for serving, finish with 1 pinch flaky sea salt, for finishing, and dust lightly with 1 tablespoons powdered sugar, for dusting (optional) if desired. Serve warm, straight from the skillet.
Notes
Why Doudlah Farms Cornmeal?
Stone-ground organic cornmeal retains the full germ and bran of the corn kernel — giving you a richer, nuttier flavor and heartier texture that holds up beautifully against the blueberries. Commercial cornmeal simply can’t compete.
- Fresh vs. frozen blueberries: Fresh is best here, especially in summer. If using frozen, do not thaw first — add them straight from the freezer to prevent the batter from turning purple.
- Make it a dessert: Top warm slices with a scoop of vanilla ice cream or a dollop of fresh whipped cream and extra blueberries.
- Make it a breakfast: Serve with a drizzle of pure maple syrup alongside your morning coffee. Leftovers reheat beautifully in a skillet over low heat.
