Gluten-Free Blackberry Skillet Cake

This gluten-free Blackberry Skillet Cake is a perfect fruity summer dessert. It is made with cornmeal and naturally sweetened.

Course Dessert
Cuisine American
Keyword Blackberry Skillet Cake
Cook Time 30 minutes
Total Time 30 minutes
Servings 8 slices
Author LeelaLicious


  • 2 stalks rhubarb diced or sliced
  • 1 cup blackberries halved
  • 1/3 cup honey
  • 1 cup cornmeal medium grind
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ½ tsp cinnamon
  • 2 large eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • ¼ cup coconut melted, or vegetable oil
  • 2 tbsp plain yogurt
  • 2 tbsp coarse sugar like turbinado
  • almonds sliced
  • ice cream for serving or whipped cream


  1. Clean the rhubarb and blackberries. With a sharp knife slice the rhubarb and cut the blackberries in half.
  2. In a medium bowl toss the fruit with honey and let stand at room temperature for about an hour.
  3. Preheat your oven to 350 F and grease a 9” skillet (or grease and line a baking pan with parchment).
  4. In a large bowl whisk together cornmeal, baking powder, salt and cinnamon. In a medium bowl combine eggs, maple syrup, vanilla extract, oil and yogurt.
  5. Add the liquid to the dry ingredients and stir until just combined. Scrape fruit including all the juices into the bowl and stir to combine.
  6. Fill the batter into prepared skillet or pan and sprinkle with coarse sugar. Bake for 30-35 minutes.
  7. Serve the cake slices warm or at room temperature with sliced almonds sprinkled on top and a scoop of vanilla ice cream or whipped coconut cream.