Blueberry Skillet Cake


IMG_7640-001I am so lucky to be living in the land of bountiful wild blueberries. I decided to make a cake that is very similar to the very popular Pineapple Upside Down Cake. Instead of pineapple, I used Blueberries. This is a very simple cake recipe with blueberries and almonds. The cake is very moist and the blueberries are sweet and tender, an easy recipe perfect for a Sunday Brunch or for a light dessert.

Perfectly picked Blueberries.
Melt butter in an iron skillet.
Add brown sugar.
Stir over low heat.
Add orange juice.
Remove from heat.
Layer one cup of Blueberries on top.
In a pot, melt butter.
Remove from heat.
Add milk to melted butter.
Add one egg.
Whisk, butter, milk and egg until blended.
In a large bowl, add dry ingredients, set aside.
Add egg mixture to dry ingredients.
Blend cake batter well until lumps are smooth.
Add toasted almonds to blueberries.
Pour cake batter over blueberries and almonds.
Bake in oven until cake is brown and blueberries are bubbly, about 20 minutes.


  1. My Recipe has been featured in Taste Of Home Magazine!!


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Blueberry Skillet Cake
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If you love Pineapple Upside Down Cake, you will love this! Featured in Taste Of Home Magazine!
Recipe type: Cake
Cuisine: American
Serves: serves 8
  • 12 tablespoons butter
  • 1 cup light brown sugar
  • ¼ cup orange juice
  • 1 cup blueberries
  • ½ cup milk
  • 1 egg
  • 1½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup toasted almonds
  • ½ teaspoon almond extract
  1. Preheat oven to 400 F.
  2. Melt 4 Tbsp butter in an ovenproof skillet ( or an 8-9 inch cake pan). I used and old fashioned black iron skillet.
  3. Stir in brown sugar and continue to stir over low heat until it dissolves.
  4. Remove from the heat and add orange juice.
  5. Layer one cup of blueberries on top, then add the almonds on top of the blueberries.
  6. Set aside.
  7. In another pot, melt the remaining 8 tbsp of butter.
  8. Remove from the heat and stir in milk and egg, beating well.
  9. In a bowl, mix flour, baking powder, salt, and granulated sugar.
  10. Add the milk-egg mixture and beat until smooth, add ½ tsp almond extract.
  11. Pour cake batter over blueberries and bake for about 20 minutes, or until a toothpick comes out clean in the center of the cake.
  12. Let cool in the pan for 10 minutes.
  13. Turn over on to a plate, berries side up. Serve with whipped cream if you wish.

< Sunday’s With Joy > Cheddar Chive Jalapeno Biscuits

Growing up, biscuits were a staple at my Grandparent’s breakfast table. Hot flaky buttery biscuits, smothered in peppery sausage gravy.  How can you resist a simple buttery biscuit? Until now, my biscuits have not been adorned with other ingredients. Joy the Baker has brought my biscuit world to a higher level. The Cheddar Chive Jalapeno Biscuit is now the King! My mouth is watering now, craving another biscuit! These biscuits are like a meal in of itself.
Cheddar Chive Jalapeno Biscuits
Prep time
Cook time
Total time
These are the best biscuits I have ever had, love the cheesy zip and take the seeds out of the pepper if you don't want it spicy
Recipe type: Biscuits
Cuisine: American
Serves: 12
  • 3 C. all-purpose flour
  • 1 T. granulated sugar
  • 4½ t. baking powder
  • ¼ t. cream of tarter
  • ¾ t. salt
  • ¾ c. cold buttermilk, plus more for topping
  • 1 egg
  • ¾ c. cheddar cheese, cut in small cubes
  • 1 medium jalapeno, seeds partially removed, diced small
  • 3 T. diced chives
  • ⅓ C. unsalted butter, cut into small cubes
  • Coarse sea salt for topping
  1. Place a rack in the center and upper third of the oven and preheat oven to 425 degrees.
  2. Line 2 baking sheets with parchment paper and set aside.
  3. In a small bowl, whisk together flour, sugar, baking powder, cream of tarter and salt.
  4. In a small bowl, whisk together buttermilk and egg.
  5. Add butter to the flour mixture.
  6. With your fingers or a pastry blender, work the butter into the flour, breaking the small cubes into smaller bits.
  7. Once the butter is well incorporated into the flour mixture, the flour will resemble coarse meal. Some chunks will be the size of small pebbles, others will be the size of oat flakes.
  8. Toss the cheese mixture into the flour mixture.
  9. Create a small well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk. Mixture will be shaggy.
  10. Dump the biscuit dough into a lightly floured counter and knead for 8 - 10 minutes, just to bring it together into a 1½ inch-thick circle.
  11. Cut biscuits into squares or use a 2½ inch circle biscuit cutter to cut rounds. If you don't have a round biscuit cutter, you can use a knife to cut the dough into small squares.
  12. Gather dough scraps, knead lightly and cut out more biscuits until batter is gone.
  13. Place biscuits on prepared baking sheets, brush with buttermilk, sprinkle with sea salt and bake for 12 - 15 minutes.
  14. Biscuits are best the day they're made, but can be wrapped, stored at room temperature and served the next day as well.
Recipe from Joy The Baker 

Easy Spaghetti Bolognese

Easy Spaghetti Bolognese
So, it’s a summer day and I am really craving a great red sauce, real Italian style, hearty. I have just finished baking a couple batches of my English Muffin Bread and it’s LOVE Italian Style! This pasta is so easy and so delicious, you won’t ever want to buy a jar sauce again, yes I promise you, it’s true!

  • 2 tbsp Olive Oil
  • 1 1/2 lbs ground beef
  • 1 onion chopped
  • 1 16 oz can chopped tomatoes
  • 1 12 oz can tomato sauce
  • 1 small can tomato paste
  • 1/2 tsp crushed red pepper
  • 2 tsp Italian Seasoning
  •  1/2 cup water
  • 2 cloves crushed garlic


  1. In a saute pan, add Olive Oil, meat and onions and garlic, brown meat, drain fat. 
  2. Add tomatoes, water and seasonings, bring to a boil, lower heat and simmer for 25 minutes. You will smell the fabulous aromas. 
  3. In a large pot of salted water bring to a boil, add spaghetti, cook at a rolling boil for 8-10 minutes until pasta is Al dente, drain water. 
  4. Cover pasta with a scoop of meat sauce. 
  5. Add grated Parmesan cheese and basil. 
  6. Enjoy! Nettie. This post has been linked up to these fabulous blogs!
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Groovy Caramel Bars

It’s Anna’s baby shower and these are her sister’s favorite bars. The gold medal goes to these Groovy Caramel Squares. Since Anna is a Gold Medalist these are perfect for her baby shower! This recipe comes from Jemma’s recipe box, it’s an Irish favorite. I think it will be yours as well. 3 steps for a flaky shortbread crust, a gooey caramel filling and a perfect chocolate glaze.
Combine flour and sugar in a bowl.
Cut in butter until crumbly.


Grease baking dish.


Press mixture into bottom of pan and bake.
Melt butter in a saucepan.
Add sweetened condensed milk .
Add packed light brown sugar.
Crust is golden brown.
Add honey to filling mixture.
Boil and stir for 5 minutes.
Pour caramel filling over warm crust.
Melt chocolate chips in microwave.
Groovy Caramel Bars

Groovy Caramel Bars

Groovy Caramel Bars


  • Shortbread Crust
  • 1 1/4 cup All Purpose Flour
  • 1/4 cup sugar
  • 10 tablespoons cold butter
  • Filling
  • 1/2 cup butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup sweetened condensed milk
  • 2 tablespoons honey
  • Glaze
  • 2 cups bittersweet chocolate
  • 1 tablespoon shortening


  1. Preheat oven to 350 degrees F
  2. Shortbread Crust
  3. In a bowl, combine flour and sugar. Cut in butter until crumbly. Press into a 9" square baking dish. Bake for 18-20 minutes or until golden brown.
  4. Caramel Filling
  5. Combine the filling ingredients in a saucepan. Bring to a boil over medium heat. Boil and stir for 5 minutes. Pour over warm crust.
  6. Glaze
  7. In the microwave, melt chocolate chips and shortening for 1-1 1/2 min, or until melted, stir after 30 seconds. Spread over filling. Cool on a wire rack. Cut into squares.
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 This recipe is adapted from Jemma’s recipe book. This post has been linked up to these fabulous blogs! Nettie

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