Bake in oven until cake is brown and blueberries are bubbly, about 20 minutes. |
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My Recipe has been featured in Taste Of Home Magazine!!
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
- Preheat oven to 400 F.
- Melt 4 Tbsp butter in an ovenproof skillet ( or an 8-9 inch cake pan). I used and old fashioned black iron skillet.
- Stir in brown sugar and continue to stir over low heat until it dissolves.
- Remove from the heat and add orange juice.
- Layer one cup of blueberries on top, then add the almonds on top of the blueberries.
- Set aside.
- In another pot, melt the remaining 8 tbsp of butter.
- Remove from the heat and stir in milk and egg, beating well.
- In a bowl, mix flour, baking powder, salt, and granulated sugar.
- Add the milk-egg mixture and beat until smooth, add 1/2 tsp almond extract.
- Pour cake batter over blueberries and bake for about 20 minutes, or until a toothpick comes out clean in the center of the cake.
- Let cool in the pan for 10 minutes.
- Turn over on to a plate, berries side up. Serve with whipped cream if you wish.
Hi Nettie, thankyou – I have found you in my blog list now. Have a great week.
HI Carole! Thanks for stopping by! Nettie
Nettie, just wondering if frozen blueberries would work for this cake as well. Thanks. Teresa Gates
Teresa,
Yes, you can use frozen or fresh.
Nettie
Ooooh Nettie that sounds delicious!! I will have to try this – thank you!
Hi Lisa! Thanks for stopping by, you will just love my blueberry skillet cake! So happy to see you! Nettie
This looks so good I want to lick my screen!! Thank you so much for sharing it on Manic Monday 🙂
Thanks Bobbi! Love your party! So happy you like my Blueberry Skillet Cake! Nettie
Looks delicious! Thanks for sharing on Foodie Friends Friday!
Thank you so much Lois! Great to see you! Fun party! Nettie
Your Blueberry Skillet Cake looks awesome, we will just love this treat. Hope you are having a fabulous holiday week end and thank you so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen
Thank you Miz Helen, so happy you like my Blueberry Skillet cake, it is a winner! Nettie
this looks delicious… but the only problem is that I don't own a skillet. Maybe a good excuse to go and buy one. Thanks for sharing on Foodie Friends Friday and I hope you will come and join us again next week.
@Marlys, use a cake pan, unless you really want to buy a skillet! Hope to see you soon! Nettie
OMGosh, I loved your blueberry skillet cake so easy and delicious! I featured it at the start of the All Star Block Party tonight. Thanks for sharing it with us :)Shasta @InTheOldRoadhttp://intheoldroad.blogspot.com/2012/09/all-star-block-party-14.html
I am so excited that you featured my Blueberry Skillet cake and I love that you made it and loved it! Best critique ever! Nettie
Thank you so much for sharing at Weekend Potluck last week. I loved this recipe so much, I made it one of my favorite featured recipes! I appreciate you sharing & linking back to Weekend Potluck. Hope you have a gorgeous weekend. Oh, and feel free to come grab an "I was Featured" button! Thanks so much!!http://www.thecountrycook.net/2012/09/weekend-potluck-34.html
Thank you so much for featuring my Blueberry Skillet Cake @The Country Cook. I will stop by to grab a feature button! Nettie
Nettie, this cake looks SO good- what a great idea and recipe! I love to bake in an iron skillet. This is perfect for spring, and I can’t wait to try it! Thank you! 🙂 PINNED!
Joy @ Yesterfood.blogspot.com
Thank you Joy! I can’t wait to hear how your cake comes out! Thank you for pinning my Blueberry Skillet Cake! Nettie
I love your recipe but the Print button prints out 14 pages – is it possible to just print out the recipe?
14 pages, oh shoot! Not sure why, I will try it, in the mean time copy and paste. Nettie
Hi Nettie. Congratulations on the success of this recipe. I have a big bag of frozen blueberries in my freezer. I’m going to make with this amazing recipe with those. I have a feeling it will be very ‘blue’ and oh so tasty. xo Libby
Thank you Libby! You won’t be blue when you eat this cake! Can’t wait to her what you think! Nettie <3
About your skillet blue berry cake. Is the orange juice stirred into the butter and brown sugar or just poured on top?
Mary,
Good question, it is stirred in. I hope you enjoy this cake. Nettie
Thanks. I’m sure we will.
can this be made with any fruit? Not a fan of blueberries; but love peaches. Wondering if I substituted fruit if I will have to adjust or replace the orange juice?
Absolutely, peaches would be amazing, the oj is used to make the brown sugar glazing, I think you could leave the recipe as is and substitute the peaches for blueberries, now you have me wanting to make it too! Nettie
Love your recipe, my husband of 33yrs. goes nuts for blueberries so anytime I can get my hands on a recipe I’m gonna try it. Thanks
My hubs does to, hope you enjoy the cake! Nettie
Reblogged this on lmrh5.
Hey Nettie
This looks amazing!! Any way I could try making this in the oven completely as I don’t have an oven proof skillet.
TIA
Hi Tia,
Use a cake pan, unless you really want to buy a skillet! Nettie
Geez, why don’ you just eat a stick of blueberry butter. Seriously must be a way to done size this.
There are always ways to substitute ingredients, if that is to your liking. If you think this is too much butter for the recipe try unsweetened applesauce for oil or butter
The applesauce gives the right consistency and a hint of sweetness without all the fat of oil or butter. This works well in any sweet bread, like banana or zucchini, or in muffins. On your first try, only try swapping out half the fat (so a recipe using 1 cup of oil would use 1/2 cup oil and 1/2 cup applesauce). If you can’t tell the difference with that swap, try swapping a bit more of the fat next time around.
Hi! I just tried this cake and when I flipped it out of the pan, it was not done : (
I followed the instructions exactly, cooked it 20 minutes, toothpick came out clean and then I waited nearly 15 minutes before attempting to flip it out onto my serving platter. It oozed a lot and the batter was clearly not done, but it tasted yummy. So, I flipped it back into the pan and baked it another 10 minutes. I figured it was worth a try! I used an All-Clad 10″ skillet, my guess is that I should have used my cast iron skillet. So, I cooked it another 10 minutes, flipped it out and yes, it’s better but still doesn’t look like yours. I used frozen blueberries (fresh ones I picked last summer). Are you supposed to mix the berries in with the brown sugar and juice or just drop them on top? It didn’t say to mix so I just layered them on top then put the batter on top. Bummer because it tastes fantastic but I wish it looked nicer! I’m going to try again with the cast iron skillet!
Dropping the blueberries on top is just fine. It sounds like you did everything perfectly, but it wasn’t cooked enough, with the cast iron skillet you may have better results, the skillet gets very hot and cooks thoroughly.
Thanks for the quick response! We’ll enjoy this one and I’ll try it again with the cast iron!
Oh Nettie, I love blueberries! This looks delicious!
Thank you Mary! nettie
Nettie we seriously have to be sisters from another mother! SO LOVE THIS!!!! <3
I think so too Lori! I am a blueberry addict, nothing like a blueberry skillet cake! Nettie
Gorgeous! I know my blueberry loving boys will love this! <3
Thank you Debi! If they are anything like me, they will love it! Nettie
Oh my gawd that looks good!
Thank you Dorothy!! I am a blueberry addict!!