Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

Blueberry Skillet Cake

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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!!

 

  1. GBPRecipeRoundUp
  2. Lemon Sugar
     

    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.
© Moore or Less Cooking
Cuisine: American / Category: Cake
 

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Comments

  9. Miz Helen says

    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

    Reply

  10. Marlys @this and that says

    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.

    Reply

  11. Shasta Farrar says

    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 @InTheOldRoadhttps://intheoldroad.blogspot.com/2012/09/all-star-block-party-14.html

    Reply

  13. joyfromyesterfood says

    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

    Reply

  14. Mary Pat says

    I love your recipe but the Print button prints out 14 pages – is it possible to just print out the recipe?

    Reply

  15. Libby with Lemony Thyme says

    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

    Reply

  16. mary says

    About your skillet blue berry cake. Is the orange juice stirred into the butter and brown sugar or just poured on top?

    Reply

  17. Lee Ann says

    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?

    Reply

    • nettiemoore11 says

      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

      Reply

    • nettiemoore11 says

      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.

      Reply

  22. Jennifer Arndt says

    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!

    Reply

    • nettiemoore11 says

      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.

      Reply
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