# @broccyourbody on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@broccyourbody/video/7501849797171678495
- **Gondola URL:** https://gondola.cc/posts/31850761-broccyourbody-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/816943e92b.jpg
- **Posted:** 2025-05-07T23:29:01.000+00:00
- **Account Owner:** Carissa Stanton Dutina (@broccyourbody) — https://gondola.cc/broccyourbody

## Caption

A delicious combination of cornbread, a blueberry muffin and coffee cake all baked together in one skillet 🥰 It’s the perfect addition to your Mother’s Day brunch spread! Or make it to snack on throughout the week! It’s the perfect sweet treat to have with your coffee. For the crumb topping: 3/4 cup packed brown sugar 1 cup all-purpose flour 1/2 teaspoon salt 6 tablespoons salted butter, melted For the cornbread cake: 1 cup fine-ground cornmeal 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Zest from 1 lemon 1 1/2 cups milk, at room temperature Juice from 2 lemons 1/2 cup salted butter, melted  1/4 cup olive oil  2 eggs, at room temperature 1 teaspoon vanilla extract 1 1/2 cups frozen blueberries For the lemon glaze: 1/2 cup powdered sugar 2-3 teaspoons freshly squeezed lemon juice Instructions: Preheat oven to 350ºF and grease a 10-inch cast iron skillet.  Make the crumb topping: In a medium-sized bowl, use a fork to combine the brown sugar, flour, and salt. Stir in the melted butter until no dry spots remain. Refrigerate until step 6. Mix the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and lemon zest. Prepare the wet ingredients: In a separate mixing bowl, whisk together the milk and lemon juice until slightly thickened. (It’s ok if it curdles a bit – that’s supposed to happen!) Then add the melted butter, olive oil, eggs, and vanilla extract and whisk until well combined. Add the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Fold in the blueberries (do not overmix). Pour the batter into the prepared skillet and top with an even layer of the crumb topping. Bake for 45-55 minutes until a knife or toothpick inserted in the center comes out clean. Let cool to room temperature. While cake cools, make the lemon glaze: In a small bowl, whisk together the powdered sugar and 2 teaspoons lemon juice, adding more lemon juice if needed to make it pourable but not too thin. If the glaze is too thin, add more powdered sugar. Drizzle the glaze over the cooled cake and slice into 10 pieces. Enjoy immediately or store leftover cake under foil on the counter for up to 1 day before transferring to the refrigerator for another 4 days. If leftover cake gets dry, heat slices in the microwave for 15 seconds.  #broccyourbody #cornbread #coffeecake #baking #dessert #brunch #mothersday #mothersdaybrunch 

## Stats

- **Views:** 9,793
- **Likes:** 278
- **Shares:** 39
- **Comments:** 4

## Tags

brunch, broccyourbody, baking, dessert, mothersday, coffeecake, cornbread, mothersdaybrunch

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