Rustic, simple, and delicious is this super moist blueberry skillet cake. All you need to decide is if you want to eat it straight out of the pan or serve it on a plate!
If you’re like me you covet your cast iron pans. At first, you may have been scared to cook anything in them for fear of it sticking and you would scoff at the thought of cooking a delicate dippy egg in it. However, for me cooking in cast iron skillets was hot I was brought up.
Mom always used hers to fry up this or that – biscuits to steaks, bacon to sauces. Sadly after my parents died their cast iron pans got lost somewhere and no one knows where they went. What I would give to have just one of those pans back. The years of seasoning on them are something you just can’t replicate overnight. God how I used to watch in awe Dad making dipping eggs in the pan.
To my amazement, he’d just tilt the pan when the eggs were done and they’d slide out like they were on ice. Never once did it stick.
I picked up my first cast iron pan about 20 years ago at a flea market. It was rusted and pretty dingy but I got it for a quarter. The little old man who was selling it walked me through how to season it and clean it up. Did I listen? Nope. It got even more rusted and honestly I thought about pitching it for years but for some reason I held on to it. Then about a year ago I re-found that pan and thanks to the internet and the TKW Facebook family they gave me advice on how to clean and re-season it.
I now use my pans religiously for everything! My favorite things are skillet cakes and brownies to make in them. I have smaller individual-sized pans which are great for rustic desserts. I mean it’s kinda awesome to be a rebel and eat your dessert straight out of the pan!
Or you could make one dessert, grab two spoons and be all romantic sharing it. HA HA HA! Sorry, but that just doesn’t happen in my house. See Mr. Fantabulous and I will Fork Fight over something truly awesome (and trust me, this is one of those recipes!)
I mean you can’t blame us, right? I mean just look at this cake! It’s super moist, goes PERFECT with a cup of hot tea or coffee and the blueberries are insane in this! The first time I made it, the whole 12″ round cake lasted for 2 days. I can’t blame it all on him as I did partake in this (though not as much as the man). What I loved most about this cake is the tops and sides almost get a ‘crust’. The inside is tender and super moist and those blueberries… dear lord those luscious blueberries!!!
Want to dive into this with me? I’ll let you take the first forkful!
With the recipe, I’ve made countless times just swapping the fruits I put in it. Right now with it being Fall, you can put in cut-up apple chunks and drizzle it with caramel when it comes out for a perfect apple skillet cake. What I’ve been doing as of late is making 2 at a time (the smaller 6.5″ size ones) and freezing one for later. I can’t tell you how many times doing that has saved my butt from the last-minute company or those midnight movies marathons-gotta-have-junk-food-now moments.
Now what I will tell you is this cake right out of the oven with a scoop of vanilla bean ice cream… oh dear sweet baby Jesus! When Mr. Fantabulous took his first bite, he literally put his fork down and planted a big wet one on my forehead (mind you he had ice cream on his lips). Yeah, it’s that good!
For right now this cake is all about comfort. See it’s one of those no-frills, no-fuss type of cakes. I mean it’s cooked in a skillet. It doesn’t have to be perfectly flat or all the way even around. It’s supposed to be rustic with a few imperfections. It’s homey and inviting. This is a Sunday morning cake.
Meaning you get up early on Sunday, it’s chilly outside, the leaves are falling and you have on your fuzzy socks. Perhaps you’re a coffee drinker or a tea (I’m a tea girl myself). Just imagine sitting at your kitchen table before everyone else gets up.
The house is quiet, peaceful. The only sound you hear is maybe some of the leaves blowing around outside. The smell of fresh coffee is in the air and this cake. You can smell the cinnamon and sugar with a hint of blueberries. You cut yourself a slice and sit back sipping your drink and eating your cake while you take a moment to just enjoy the peace and tranquility.
Blueberry Skillet Cake
- Prep Time: 10
- Cook Time: 45
- Total Time: 1 hour
- Category: cake, dessert, sweets
- Method: oven, grill
- Cuisine: cake, dessert, sweets
Ingredients
- 2 cups ap flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup (1 stick) butter, unsalted and melted
- 2 XL eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 cup vanilla Greek yogurt
- 2–3 cups fresh blueberries (frozen can be used)
Instructions
- Place a 12″ cast iron skillet in the oven, middle rack. *If you do not have a 12” skillet use 2 smaller ones. 6 1/2″ cast iron skillets
- Preheat the oven to 350F. In a large bowl, whisk together the eggs and vanilla.
- Add in the melted butter, milk, yogurt, and sugar and whisk until incorporated and the sugar is dissolved. ~4 minutes. Add the flour, baking powder, soda, cinnamon, and salt and mix with a sturdy spoon. Do not overmix. A few traces of flour is OK. Add in the blueberries and gently fold in.
- Using a heat-safe mitt, remove the hot pan from the oven and dump the batter into the pan. Carefully spread even.
- Place the cast iron pan on a large baking sheet and place both back in the oven. The baking sheet will catch any spillage (You shouldn’t have any on a standard 12” pan).
- Bake for 45-50 minutes or until a cake tester comes out almost clean.
- Remove the pan from the oven and allow to cool completely before cutting.
Notes
You can also line the pan with parchment paper with a 1” overhang all the way around. Add the parchment paper as soon as you take the hot pan out of the oven (be careful) then carefully dump the batter on top of the parchment. The weight of the batter will force the parchment to line the pan.
This is the pan I use (and love!) 12″ cast iron skillet
If you want to make 2 cakes, use 2 of these 6 1/2″ cast iron skillet pans!
Looking for more cast iron skillet recipes?
Gluten Free Loaded Oatmeal Skillet Cookie
Classic Sicilian Thick Crust Pepperoni Pizza
Fudgy Dark Chocolate Skillet Brownie
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