Blueberry Skillet Cake
A delightful and versatile dessert bursting with fresh blueberries, combining ease of preparation with a rustic presentation.
Ingredients
Main Ingredients
- 2 cups fresh blueberries Use thawed and drained frozen blueberries if fresh not available.
- 1.5 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened Coconut oil can be used for a dairy-free option.
- 1 cup milk Almond or oat milk can be used for a dairy-free version.
- 2 large eggs Can be replaced with flaxseed meal for a vegan option.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Preparation
- Gather all ingredients, ensuring butter is softened and blueberries are measured.
- Preheat your oven to 350°F (175°C).
- Grease your skillet or oven-safe pan.
Mixing
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, incorporating each fully before adding the next. Stir in vanilla.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined. Avoid overmixing.
- Gently fold in the blueberries with a spatula, careful not to crush them.
Baking
- Pour the batter into the prepared skillet, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Notes
Best served warm with whipped cream or ice cream. Store in an airtight container in the refrigerator for up to a week.