Blueberry Skillet Cake

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.