Method

Batter

Prep dry ingredients

In a large mixing bowl whisk together the blue cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, egg, melted butter (cooled slightly), and vanilla until smooth and homogenous.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; small lumps are fine. Fold in the blueberries gently so they are evenly distributed.

Rest batter

Let the batter rest for 5–10 minutes at room temperature to hydrate the cornmeal and slightly thicken. If batter becomes too thick, stir in up to 2 tablespoons of additional buttermilk.

Piñon Crunch & Cooking

Toast piñons

While the batter rests, warm a dry skillet over medium-low heat. Add the piñon nuts and toast, stirring frequently, 3–5 minutes until fragrant and lightly golden. Remove to a plate to cool.

Heat skillet

Preheat a nonstick or cast-iron skillet over medium heat. When hot, add 1 tablespoon unsalted butter and swirl to coat the pan.

Cook cakes

For each cake, spoon about 1/4 cup of batter into the skillet (adjust to make 8 smaller cakes or 6 larger). Cook until bubbles form on the surface and edges look set, 2–3 minutes. Gently flip and cook the second side 1.5–2 minutes more, until golden brown and cooked through. Transfer cooked cakes to a warm plate and keep loosely covered while you cook the remainder, adding more butter if skillet becomes dry.

Finish with piñons

Sprinkle the toasted piñon nuts over the warm cakes or press a few into the tops of each cake right after flipping for a toasted finish and textural contrast.

Serve

Stack cakes and drizzle with maple syrup, sprinkle with lemon zest and a light dusting of powdered sugar if desired. Serve immediately while warm.

Blue Corn Blueberry Piñon Cakes Recipe