Blueberry cornmeal skillet cake from Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 29, 2019

    I used half blueberries, half raspberries (both frozen) and tried to make it healthier since we were having it for breakfast. I used white whole wheat flour, decreased the honey to 4 oz, and used 2% Greek yogurt mixed with a little buttermilk. I also added some orange zest. The cake mixed together quickly. With my changes, the texture was quite hearty, with a crunch from the cornmeal, and mildly sweet - an enjoyable breakfast.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.