We’ve been getting tons of blueberries from the farm through our CSA. I’ve made muffins, biscuits, and smoothies with them, and was starting to run out of ideas. I was perusing Colleen’s badass blog Grow Forage Cook Ferment and came across this recipe for Blueberry Cornmeal Skillet Cake from Quinn Veon of Reformation Acres‘s book Cake Stand. Seeing as Andrew handed down a household dictum a few nights prior to start baking more in the cast iron, I knew I had to try it.
Now, I don’t like to bake. I do bread, but that’s about it. I don’t like eating sweet foods, especially anything with refined sugars and flours. Baking makes a mess. And I generally don’t have the patience required to measure everything out and do all the steps in perfect order.
This must have been the perfect recipe for me because damn, that is by far the prettiest thing I have ever baked in my entire life. I often forget that half the fight is finding nutritious ways to put up the harvest. To make this baking project healthier, I used whole wheat flour and left out the white sugar, adding some extra raw honey to compensate. I also used 0% Fage greek yogurt for a big protein boost. I whipped this thing up in 15 minutes and cleaned up in 5. I’m so proud, I had to share it on my blog!