Roscoe's Blueberry Cornmeal Poundcake

Rodney Scott's World of BBQ

Blueberry season is winding down now here in NC, but we made this Blueberry Cornmeal Poundcake at the beginning of the season. (That's good, because this recipe takes a LOT of blueberries.) It's just hard to keep up with the garden in the summer here in North Carolina, so we hadn't gotten this video out yet!

Make this if you love a sweet cornbread, and if you love blueberries. It tastes less like a decadent dessert (at least, without the bourbon-laced whipped cream) and more like a fruity cornbread, but I think that's because there are so many very sweet cornbread recipes out there that are generally just served as a side. (Even though they're sweet enough to be dessert.) I'm not sure I'll make this whole thing again, but I will be continuing the strawberry shortcake season by making blueberry shortcake now that I know macerating blueberries works out (and lasts longer than strawberries!) And I'll definitely be making that delicious whipped cream again.

Note: During the filming of this video I made a "discovery" that the cast iron skillet I thought was 12 inch was 10. But that turned out to be wrong! The 10SK on the bottom of the Lodge cast iron did not mean it was a 10 inch skillet, which is just confusing. I found one at a store that was labelled as a 12 inch skillet, and it had the same markings on the bottom. ALL THAT SAID, this batter would not have fit into a 10 inch skillet. It filled up my 12 inch, so a 10 inch would have overflowed for sure.

I found this recipe here: https://www.mercurynews.com/2021/06/01/barbecue-recipe-roscoes-blueberry-cornmeal-pound-cake/

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