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Posted by on Jul 6, 2012 in Dessert | 1 comment

Blueberry Skillet Cake

Blueberry Skillet Cake

Did i tell you about my recent obsession with cast iron skillet?I went to world’s market recently and was checking out things as swiftly as i could with two completely bored kiddos.I constantly kept nagging them by saying ‘don’t touch this or that’..There i saw it again..Cast iron skillet.I lifted,weighed checked it  and couldn’t put it back at the shelf.Couple of minutes later,i became proud owner of cast iron skillet,which was smaller and lighter then what i had with 120+ years company name attached to it.I had completely justified the purchase.Episode one of this saga ends here. 

Then we were in our routine trip to the library.While kids were hopscotching ,I came across this recipe in ‘Food’ magazine and quickly snapped the picture of the page.(I read other stuff too but food is way more interesting).I was stuck at the title as it had ‘skillet’.Then i read it completely ‘Blackberry skillet cake’ and it was a problem..Here is why

  • With my past experience,I know that my family does not like fruity stuff mixed in their food,if it is conspicuous and chances are their teeth can not avoid biting on it.It will be meticulously picked and left out in the plate.However, they have been tricked in eating fruit in their food,they just don’t know it.
Blueberry skillet cake

Blueberry skillet cake

However,in this case,there wasn’t going around.I couldn’t look past the ‘skillet’ and i thought it would be perfect way to break in to new skillet.So off we headed to the grocery right from the library…and no blackberries to be found.I thought…hmmm.I  am not giving up.I am making something.I can use blueberries for the blue of ‘red white and blue’ for upcoming 4th July.No, i wasn’t thinking that but it would have been great if i would have coordinated other colors to transform this into red-white-blue dessert.

Ok,i will stop rambling here and tell you what happened with the cake.
  • It met with skepticism as i had expected for the reasons i knew and was not touched by anyone other then me,that evening.
  • Next day,it was out from the refrigerator and was eaten with coffee by my husband.Later on the same day,it was devoured by my two kids.Make no mistake,they didn’t touch the blueberries and ate the fluffy yellow top of it .
  • I have to say,if you don’t have problem chewing on fruit you may like it.Blueberries were not tart at all.
  • Cake was super fluffy and moist in itself..So next time i will try another version of the same.
  • Recipe asked to invert the cake,i didn’t do this step.We scooped it up as it is.I was too lazy to do that.(Besides,seeing blueberry at the top,it might have been lost cause for me to convince my family to even try)
Blueberry skillet cake

Blueberry skillet cake

Blueberry Skillet Cake


  1. 1-1/2 cups all purpose flour(spooned and leveled)
  2. 1-1/2 teaspoons baking powder
  3. 1/4 teaspoon fine salt
  4. 10 Tablespoons unsalted butter room temperature
  5. (6 TBSP for batter + 4 TBSP for greasing the skillet)
  6. 3/4 cup granulated sugar
  7. 2 large eggs, room temperature
  8. 2 teaspoons pure vanilla extract
  9. 1/2 teaspoon grated lemon zest
  10. 1/2 cup whole milk,room temperature
  11. 1/3 cup dark brown sugar
  12. 3 cups blueberries


  1. Preheat oven to 350F.
  2. In a bowl,whisk together flour,baking powder,salt.
  3. In a large bowl,beat together 6 TBSP butter and sugar on high until light and fluffy about 6 minutes.
  4. Beat in eggs,vanilla,lemon zest until combined to the egg-sugar mixture.
  5. With mixer on low,add flour mixture in 2 additions alternating with milk.
  6. Beat until all combined.
  7. Skillet
  8. In a 10 inch skillet melt 4 tablespoons butter over medium.
  9. Add brown sugar and cook stirring for about 30 seconds.
  10. Remover from heat arrange blueberries evenly in skillet.
  11. Pour batter over berries and smooth the top.
  12. Bake until cake is deep golden brown and toothpick inserted in middle comes out clean,35-40 mins,rotating half way through(I did't do it)
  13. Let cake cook in skillet.
  14. Run the knife around the edges and invert the cake onto a serving plate.
  15. Serve warm or at room temperature.
  16. Goes well with coffee,vanilla ice cream or with whipped cream.

1 Comment

  1. Damn allergy from eggs…most of the things you cook or bake are not for me. But they look delicious.

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