mini blueberry corn cakes


how cute are these little blueberry corn cakes? i will honestly take any excuse to use my lodge biscuit pan & mini cakes seemed like the perfect thing to make in it. they are loaded with fresh blueberries & because the cake is not overly sweet, you can serve them for breakfast or dessert. when serving it for desset i like to dust it with powdered sugar & top it with vanilla ice cream, but if you want to eat ice cream for breakfast too i won't stop you! between the cornmeal & the blueberries, these are like taking a bite into summer.

aside from these little cakes, we are also celebrating the release of my friend maggie pate's new book, the natural colors cookbook (available now for pre-order)! it is not your traditional "cookbook". instead this book explores how to create custom fabric hues using various foods. i absolutely love following her work on instagram as she makes the most beautiful fabrics, weaves & clothing. maggie dyed the linen featured in today's post with blueberries! it creates the most beautiful soft shade of purple. so check out her book to discover how to transform everyday items into custom plant-based dyes. congrats maggie on such a beautiful book:)

get the recipe for those mini blueberry corn cakes below! xo


  • 1 cup medium grind cornmeal
  • 1 cup all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cane sugar
  • 1/2 cup unsalted butter, melted & cooled
  • 2 large eggs, room temperature
  • 2/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • powdered sugar, for serving
  • vanilla ice cream, for serving


  • preheat oven to 350 degrees.
  • in a large mixing bowl sift together the cormeal, flour, baking powder & salt. set aside until ready to use.
  • in a separate large mixing bowl whisk together the sugar, butter, eggs, buttermilk & vanilla until evenly blended.
  • slowly add the dry ingredients to the wet ingredients until mixture comes together. do not over mix!
  • fold in the blueberries.
  • transfer batter to 8 greased & floured mini cake pans. i use this pan by lodge cast iron.
  • bake for 20 minutes, until the tops are golden brown.
  • let cool slightly before removing from the pan.
  • serve with a dusting of powdered sugar & a scoop of vanilla ice cream.