Easy and Delicious Gluten-Free Blueberry Cornmeal Cake

Blueberry Cornmeal Cake

One of the things I love about writing my Bread Shop Mystery series is that I get to read cookbooks, which is a favorite pastime.
I also then get to adapt recipes and bake. 
And one of the things I love about living in North Carolina is the blueberries. We have two blueberry farms nearby. I go to pick them several times during the short summer window when they are ripe. 
Sometimes I make blueberry jam; sometimes I bake blueberry pie (my favorite!); sometimes I make blueberry strata; and sometimes, I make this recipe: Blueberry Cornmeal Cake.
We have a gluten free household, so I look for recipes that can be easily converted to GF. This is one. It’s equally good with wheat flour or GF flour.
This recipe is a Friday favorite of the victim in Bread Over Troubled Water. Of course his death has nothing to do with the actual cake. 
It’s a great holiday breakfast cake, too. We love to have sweet baked treats like this on weekend mornings (especially Christmas!). What is your favorite brunch baked treat?
Servings 6


  • 1/2  Cup Unsalted butter, softened
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • Zest from 2 lemons 
  • 1 1/2  Cups All-purpose flour or cup for cup gluten-free flour
  • 1/2  Cup Medium-grind yellow cornmeal
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2/3 Cup Buttermilk
  • 1 1.2 Cups Fresh Blueberries


  • Preheat oven to 350°F.
  • Butter or grease an 8-inch springform pan. You can also cut a parchment round to fit the bottom of the pan.
  • Stir together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  • Cream sugar and butter using stand mixer or hand held mixer until light and fluffy.
  • Add eggs, 1 at a time, beating well after each addition.
  • Add lemon zest.
  • Add dry ingredients to butter mixture, alternating with buttermilk End with flour mixture.
  • Pour batter into prepared cake pan. Sprinkle fresh blueberries on top.
  • Bake at 350 degrees for approximately 40-50 minutes. The cake should starts to pull away from the sides of the pan and springs back when lightly pressed in the center with a fingertip.
  • Cool in pan for 10 minutes. Remove the cake from the springform pan; serve warm or at room temperature.


Enjoy this yummy blueberry cake!