Easy Skillet Blueberry Cake
This blueberry cake is easy, delicious, and full of fresh ripe blueberries–it tastes like summer in a skillet!
I’m not quite sure what’s gotten into me lately. The other day I visited a coffee shop where I perused the dessert case. It was loaded with goodies. But I just couldn’t pull the trigger on the $7 desserts. Maybe I’m just getting cheap in my old age (shoot…I’ve always been cheap) but I just don’t want to spend money on something that might look good, but not exceed my taste expectations. So I ordered an iced coffee and sat down with a bowl of soup. Coffee and soup’s a thing, right? 😉 The soup ended up being quite delicious (and cheaper!) so I ended up a happy camper in the end. Does anyone else struggle with those types of decisions? No? Just me??
I think I’ve become a tight-wad dessert snob because yes, when you put the money out for something, you want it to taste good. But even more than that, I think I know subconsciously that it’s not going to be as good as something I make at home. Does that sound stuck-up? I don’t even care. It’s kinda true–you can’t beat homemade. And this cake is no exception.
When I took my first bite of this, I seriously thought about my coffee shop experience the other day and how perfect this cake would have been with some coffee. You guys, take my word for it–this cake is simply delicious. And it has fresh ingredients in it, like blueberries, lemon zest, and butter. You can’t beat it.
I sprinkled some Golden Barrel raw sugar on top to make it a tad bit crispy. Love that. Soft inside, with a crispy sugar top. You can really taste the lemon zest in here too, which pairs perfectly with the fresh blueberries.
So for the cost of (probably less than) a slice of that coffee shop cake, make you some of this blueberry cake. Invite a friend over for coffee and serve this. It’ll make everyone’s day. 🙂
- 1/2 cup butter, at room temperature
- zest from large lemon
- 1 cup Golden Barrel Raw Sugar (set aside 1 Tbsp of sugar for sprinkling)
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour (set aside 1/4 cup to toss with berries)
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup buttermilk
- 1 pint fresh blueberries
- Preheat oven to 350 degrees F. Use coconut oil (or butter) to grease an 8" cast iron skillet, set aside.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together butter, zest, and sugar until creamy, several minutes. Add in egg, and vanilla and mix thoroughly, another couple minutes.
- Remove bowl from mixer and by hand, add in half of the dry ingredients. Add buttermilk, stir, then add rest of dry ingredients and mix until just combined. Stir in blueberries.
- Pour batter into prepared pan, smoothing evenly with a spreader. Sprinkle with reserved sugar. Bake for 40-45 minutes or until toothpick inserted in middle comes out clean. Let cool slightly before slicing.
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