Blueberry Skillet Cake
User Reviews
5
Blueberry Skillet Cake
Description
The Blueberry Skillet Cake features a batter made from melted butter, all-purpose flour, sugar, milk, vanilla extract, and lemon zest, lending a tender texture and subtle citrus notes. The butter wrapper is used to grease the skillet, contributing a bit of richness while keeping the cake from sticking. Fresh blueberries are evenly distributed on top before baking, which adds bursts of freshness and juiciness.
Baked at 375°F, the cake develops golden, crisp edges contrasting with its soft interior. Lemon zest enhances the flavor, balancing the sweetness of the sugar and blueberries. This cake can be served warm or at room temperature, making it versatile for different serving preferences. A light dusting of powdered sugar can be added for a delicate finish.
This recipe adapts from SweetPhi with a reduction in blueberry amount to match personal taste. Oat milk or other preferred milk types can be used. Enjoying the cake the day it's baked preserves the optimal texture and flavor. The cake is practical for an easy homemade dessert or snack involving fresh fruit.
Ingredients
- 1/2 cup butter save butter wrapper to grease pan, unsalted
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup milk See "notes" in recipe card
- 1 teaspoon vanilla extract
- 1 lemon add more for extra lemon flavor, zest of one
- 6 ounces blueberries (3/4 cup)
- 1 tablespoon powdered sugar optional garnish
Instructions
- Preheat oven to 375°. In a large, microwave-safe bowl, melt the butter in the microwave. Take the wrapper from the butter to grease the pan. I just rub whatever is left on the butter wrapper around the bottom and edges of the pan.
- Add the flour, sugar, milk, vanilla, and lemon zest to the bowl with the melted butter. Stir until fully combined and no longer lumpy, then pour the cake batter in the greased skillet.
- Scatter your blueberries evenly over the top of the batter. Bake for 40-45 minutes. The edges should look golden and crisp.
- *optional* Pour powdered sugar into a fine mesh strainer and gently tap the strainer over the cake until your desired amount of powdered sugar is distributed.
- Cut and serve the cake right from the skillet. This cake is wonderful warm or room temperature, and best the day it is baked. Enjoy!
Notes
- Grease the skillet using the butter wrapper's remaining butter to prevent sticking.
- Use fresh blueberries; a 6-ounce package works well for balanced sweetness.
- Milk options can include oat, regular, or almond milk according to preference.
- Best served the day it's baked for optimal texture and flavor.
User Reviews
Overall Rating
5
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