Weekend Blueberry Corn Cakes

Blueberry Corn Cakes

As we climb out of the winter here in New England, I’m starting to get really excited about the warm weather and delicious foods that are awaiting me throughout the months ahead – strawberries, sweet corn, apples, blueberries, and the list goes on and on. I love to make pancakes on the weekends for my wife, but I recently decided to try something a little different to change things up. I developed a recipe for blueberry corn cakes that tasted amazing, was easy to make, and that had us going back for second helpings with pure maple syrup on them.

The flavors in this recipe make you feel as though the warm days of summer have finally arrived, which makes it particularly good for those days that may be a bit on the chilly side once you step out the door. Just be sure to have a nice cup of coffee standing by to make your morning complete. (NOTE: The recipe makes about a dozen pancakes, which gives you some to freeze for a quick weekday breakfast.)


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups corn meal (I prefer yellow)
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 2 1/2 teaspoons blueberry jam (NOT jelly)
  • 2 eggs
  • 2 cups milk
  • 1 tablespoon melted unsalted butter
  • 1 cup blueberries, frozen (thawed) or fresh


  • Heat your oven to 200 degrees Fahrenheit and set aside a sheet pan.
  • Whisk the flour, corn meal, salt, and baking powder in a bowl and set aside. In another bowl, whisk the jam, eggs, milk, and butter together.
  • Pour the wet ingredients into the dry ingredients and mix them until just combined. Fold the blueberries into the mixture, making sure not to over mix. Let the mixture rest for 10-15 minutes.
  • Heat a nonstick griddle to just under 300 degrees Fahrenheit. Once heated, spoon the mixture in 1/3 cup increments onto the griddle. When bubbles begin to appear and pop in the middle (the bottom will also be golden brown), flip the cakes over and finish cooking for another few minutes, until golden brown.
  • Keep finished cakes on the sheet pan in the warm oven until you’re ready to enjoy them.
  • Serve the finished cakes with butter and pure maple syrup (only use fresh, not the fake stuff – even better if it’s from New England.)

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