Go Back
Irresistible blueberry skillet cake fresh out of the oven, topped with blueberries.

Irresistible Blueberry Skillet Cake

A warm and comforting blueberry cake baked in a skillet, perfect for any occasion, allowing for a delightful burst of fresh blueberries in every bite.
Imprimer la recette Épingler la recette
Préparation 15 minutes
Cuisson 35 minutes
Temps total 50 minutes
Portions: 8 servings
Plat: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 2 cups fresh blueberries
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt

Préparation
 

Preparation
  1. Begin by gathering all your ingredients and preheating your oven to 350°F (175°C).
  2. Take your oven-safe skillet and generously grease it with butter or a non-stick cooking spray.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs to the creamed mixture one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Gradually add the dry mixture to your wet ingredients, alternating with the milk. Mix just until combined.
  7. Gently fold in the fresh blueberries.
  8. Pour the batter into the prepared skillet and smooth out the top.
Baking
  1. Place the skillet in the preheated oven and bake for 30-35 minutes until a toothpick inserted comes out clean.
  2. Once baked, remove the skillet from the oven and allow it to cool for a few minutes before serving.

Notes et conservation

Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream. Can be customized with different seasonal fruits, nuts, or spices.