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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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    Mommys Sweet Confessions

Yield: serves 8

Blueberry Skillet Cake

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

If you love Pineapple Upside Down Cake, you will love this! Featured in Taste Of Home Magazine!

Ingredients

  • 12 tablespoons butter
  • 1 cup light brown sugar
  • 1/4 cup orange juice
  • 1 cup blueberries
  • 1/2 cup milk
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup toasted almonds
  • 1/2 teaspoon almond extract

Instructions

  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 1/2 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.

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Dorothy at ShockinglyDelicious

Thursday 15th of January 2015

Oh my gawd that looks good!

nettie

Thursday 15th of January 2015

Thank you Dorothy!! I am a blueberry addict!!

Debi

Thursday 14th of August 2014

Gorgeous! I know my blueberry loving boys will love this! <3

nettiemoore11

Thursday 14th of August 2014

Thank you Debi! If they are anything like me, they will love it! Nettie

Lori @The Kitchen Whisperer

Wednesday 25th of June 2014

Nettie we seriously have to be sisters from another mother! SO LOVE THIS!!!! <3

nettiemoore11

Wednesday 25th of June 2014

I think so too Lori! I am a blueberry addict, nothing like a blueberry skillet cake! Nettie

Mary Bostow

Wednesday 4th of June 2014

Oh Nettie, I love blueberries! This looks delicious!

nettiemoore11

Wednesday 4th of June 2014

Thank you Mary! nettie

Jennifer Arndt

Sunday 9th of February 2014

Thanks for the quick response! We'll enjoy this one and I'll try it again with the cast iron!

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