Description
A delicious blueberry skillet cake baked in a cast-iron skillet.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added)
- 1 cup fresh blueberries (plus extra for topping)
- 1 tablespoon lemon juice (optional, for added flavor)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven to warm up.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the blueberries: Gently fold in the fresh blueberries, being careful not to break them.
- Transfer to the skillet: Carefully remove the hot skillet from the oven (use oven mitts!) and add a tablespoon of butter to the skillet, swirling it around to coat the bottom. Pour the batter into the skillet and spread it evenly. Top with a few extra blueberries for decoration.
- Bake the cake: Place the skillet back in the oven and bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and glaze: Allow the cake to cool in the skillet for about 10 minutes. If desired, you can make a simple glaze by mixing powdered sugar with a little milk until you reach your desired consistency. Drizzle it over the warm cake.
- Serve: Slice the cake and serve warm or at room temperature. Dust with powdered sugar if desired. Enjoy your delicious blueberry skillet cake with a scoop of vanilla ice cream or whipped cream for an extra treat!
Notes
- For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Blueberry Skillet Cake, dessert, baking, blueberry recipes