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If you're looking to elevate your dessert game, consider exploring the world of blueberry cakes made in cast iron skillets. These recipes showcase the delightful combination of moist cake and juicy blueberries, perfect for any occasion. Whether you prefer a classic version or something with a twist, there's a recipe here that'll catch your interest. Let's plunge into these tempting treats that promise to impress your family and friends.
Key Takeaways
- Classic Blueberry Skillet Cake offers a golden crust and is perfect when served warm with vanilla ice cream or whipped cream.
- Blueberry Cornmeal Skillet Cake has a rustic texture and is ideal for breakfast or brunch.
- Chocolate Chip Blueberry Skillet Cake combines blueberries with chocolate for a delightful contrast, best enjoyed warm.
- Incorporate optional ingredients like lemon zest or cinnamon in recipes to enhance flavor.
- Use fresh blueberries for optimal taste, and adjust baking times when using frozen blueberries.
Classic Blueberry Skillet Cake
Using a cast-iron skillet not only makes for easy cooking but also gives the cake a beautiful golden crust. The cake is baked to perfection in the skillet, making for a lovely presentation when served directly from the pan.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent experience.
Ingredients:
- 1 ½ cups fresh blueberries
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
Cooking Instructions:
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined. Gently fold in the blueberries, being careful not to break them.
Pour the batter into a greased 10-inch cast-iron skillet, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the skillet for about 10 minutes before serving. Enjoy it warm or at room temperature.
Extra Tips:
For an extra burst of flavor, consider adding a sprinkle of lemon zest to the batter or a dash of cinnamon.
If you're using frozen blueberries, don't thaw them before adding to the batter, as this can cause the cake to turn a blueish color.
Finally, for an added touch, dust the top of the cake with powdered sugar just before serving for a beautiful finish.
Lemon Blueberry Buttermilk Cake
Lemon Blueberry Buttermilk Cake is a delightful dessert that perfectly balances the tartness of lemon with the sweetness of fresh blueberries. This moist and fluffy cake is ideal for any occasion, whether you're celebrating a special event or simply enjoying a quiet afternoon tea.
The addition of buttermilk not only enhances the flavor but also contributes to the cake's tender crumb, making each slice utterly irresistible.
This cake is also incredibly versatile. You can serve it plain, dusted with powdered sugar, or topped with a light glaze for an extra touch of sweetness. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat.
With its vibrant colors and invigorating taste, Lemon Blueberry Buttermilk Cake is sure to be a hit with family and friends.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup buttermilk
- 1 cup fresh blueberries, rinsed and patted dry
- 1 tablespoon flour (for tossing blueberries)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest. Gradually mix in the buttermilk until well combined.
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries that have been tossed in a tablespoon of flour to prevent them from sinking.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Extra Tips:
For the best flavor, use fresh blueberries if possible, as frozen ones may add excess moisture to the batter.
Additionally, you can enhance the lemon flavor by adding a lemon glaze on top once the cake has cooled. Simply mix powdered sugar with lemon juice until you reach the desired consistency and drizzle it over the cake for a beautiful finish.
Enjoy your baking!
Blueberry Cornmeal Skillet Cake
Blueberry Cornmeal Skillet Cake is a delightful dessert that combines the rustic texture of cornmeal with the juicy sweetness of fresh blueberries. This cake isn't only easy to make but also offers a unique twist on traditional cake recipes, making it perfect for breakfast, brunch, or a sweet treat any time of day.
The use of a skillet gives it a beautifully golden crust while keeping the inside moist and tender. This cake is an ideal choice for those looking to impress guests with minimal effort. The combination of cornmeal and blueberries creates a deliciously satisfying flavor profile, while the use of a cast-iron skillet guarantees even baking and a lovely presentation.
With just a few simple ingredients and a little time, you can whip up this delightful dessert that everyone will love.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions:
Preheat your oven to 375°F (190°C) and grease a 10-inch cast-iron skillet or a similar oven-safe skillet.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
Gently fold in the fresh blueberries. Pour the batter into the prepared skillet and spread it evenly. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving. This cake can be enjoyed warm or at room temperature and is delicious on its own or served with whipped cream or ice cream.
Extra Tips:
For an added flavor boost, consider folding in a teaspoon of lemon zest or a sprinkle of cinnamon to the batter. You can also substitute frozen blueberries if fresh ones are unavailable, but be sure to thaw and drain them first to avoid excess moisture in the batter.
Serve this cake with a dusting of powdered sugar for an elegant touch, or pair it with a scoop of vanilla ice cream for a delightful dessert. Enjoy!
Blueberry Almond Coffee Cake
Indulge in the delightful flavors of Blueberry Almond Coffee Cake, a perfect treat for your morning coffee or an afternoon snack. This moist, buttery cake is studded with juicy blueberries and complemented by the nutty aroma of almond extract. Its crumbly texture and sweet almond topping make it a crowd-pleaser, ideal for brunches or celebrations.
You'll love how easy it's to whip up this delicious cake, leaving your kitchen smelling divine. This recipe combines simple ingredients that you likely already have in your pantry. The combination of blueberries and almond creates a harmonious blend of flavors that will have your family and friends coming back for seconds.
Whether you're serving it to guests or enjoying a slice while relaxing on your own, this coffee cake is sure to impress.
Ingredients:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1/2 cup buttermilk
- 1 cup fresh or frozen blueberries
- 1/4 cup sliced almonds (for topping)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg and almond extract, mixing until well combined.
Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Gently fold in the blueberries until evenly distributed.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds over the top of the batter. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature, and enjoy!
Extra Tips:
For an extra burst of flavor, consider adding a sprinkle of cinnamon to the batter or a drizzle of almond glaze on top once the cake has cooled.
If you're using frozen blueberries, make sure to add them directly from the freezer to the batter to prevent them from bleeding into the cake. Leftover cake can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. Enjoy your baking!
Blueberry Coconut Upside-Down Cake
Blueberry Coconut Upside-Down Cake is a delightful dessert that combines the sweet and tart flavors of fresh blueberries with the tropical richness of coconut. This cake isn't only visually appealing with its golden-brown top layer, but it's also a delightful treat that can be enjoyed at any time of the day.
Whether you're serving it for brunch, dessert, or a special occasion, this cake is sure to impress your family and friends. The upside-down method allows the blueberries to caramelize beautifully, creating a luscious layer that contrasts perfectly with the fluffy coconut cake beneath.
Each bite is an explosion of flavor, making this cake a true crowd-pleaser. Follow this easy recipe to create your own Blueberry Coconut Upside-Down Cake that will have everyone coming back for seconds!
Ingredients:
- 1 cup fresh blueberries
- 1/2 cup unsweetened shredded coconut
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup coconut milk
- 1 large egg
- 1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, combine the melted butter and brown sugar, mixing well. Evenly spread the mixture across the bottom of the pan, then sprinkle the fresh blueberries and shredded coconut on top.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the granulated sugar, egg, coconut milk, and vanilla extract until combined. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
Pour the batter over the blueberry and coconut layer in the cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate. Let it cool slightly before slicing and serving.
Extra Tips:
For an added touch of flavor, consider adding a splash of lime juice or zest to the batter. This will enhance the tropical vibe of the cake.
You can also substitute the fresh blueberries with frozen ones if they're out of season, but be sure to adjust the baking time slightly. Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat!
Chocolate Chip Blueberry Skillet Cake
Chocolate Chip Blueberry Skillet Cake is a delightful dessert that combines the sweet and tangy flavor of fresh blueberries with the rich, comforting taste of chocolate chips.
This simple yet indulgent cake is baked in a skillet, which gives it a beautiful golden crust and a soft, moist interior. It's perfect for serving at family gatherings or enjoying as a cozy treat on a weekend afternoon.
What makes this recipe truly special is the combination of fresh blueberries and chocolate chips, which creates a harmonious blend of flavors and textures. The blueberries burst while baking, infusing the cake with their natural sweetness, while the chocolate chips provide a delightful contrast.
Serve it warm, straight from the skillet, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh blueberries
- 1/2 cup semi-sweet chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and grease a 10-inch cast-iron skillet or oven-safe skillet.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, combine the granulated sugar, brown sugar, melted butter, egg, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and stir until just combined. Gently fold in the blueberries and chocolate chips.
Pour the batter into the prepared skillet, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for a few minutes before slicing and serving directly from the skillet.
Extra Tips:
For the best results, use fresh blueberries, as they'll provide the most flavor and moisture. If you only have frozen blueberries, make sure to thaw and drain them before adding to the batter to avoid excess moisture.
Additionally, you can experiment with other mix-ins such as nuts or different types of chocolate for a personalized touch. Enjoy your Chocolate Chip Blueberry Skillet Cake warm for the best taste experience!
Frequently Asked Questions
Can I Use Frozen Blueberries Instead of Fresh Ones?
Using frozen blueberries is like capturing summer's sweetness in a frosty gem. They'll still burst with flavor, but remember to adjust your baking time slightly. Don't worry; your dish will still shine!
How Do I Properly Season My Cast Iron Skillet?
To properly season your cast iron skillet, clean it thoroughly, apply a thin layer of vegetable oil, and bake it upside down at a high temperature. This'll create a non-stick surface that lasts.
What Size Cast Iron Skillet Is Best for These Recipes?
Isn't it ironic how the size of your cast iron skillet can make or break your culinary masterpiece? For these recipes, a 10 to 12-inch skillet usually works best, ensuring even baking and delightful results.
Can I Substitute Other Fruits for Blueberries?
Absolutely, you can substitute other fruits for blueberries! Try using raspberries, strawberries, or even peaches. Just keep in mind that different fruits may alter the texture and sweetness, so adjust your recipe accordingly. Enjoy experimenting!
How Do I Store Leftover Blueberry Cake?
When your cake's a treasure, don't let it fade! Store leftover blueberry cake in an airtight container at room temperature for two days, or refrigerate for up to a week. Enjoy the sweet memories!
