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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 7 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 11 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

Blueberry Muffin Skillet Cake

Blossom Lady
Jul 20, 2024 10:40 AM
Blueberry Muffin Skillet Cake

Think of this as the perfect excuse for having cake for breakfast.

This blueberry muffin cake is supposed to be baked in a 10-inch cast iron skillet, which makes a beautiful presentation. I don't have the skillet, but I do have an enameled cast iron 9-inch square pan, which worked perfectly. If you don't have cast iron, a 9-inch square cake pan will work just fine.

This cake is super moist with a crispy sugary crust on top. The combination of the lemon zest and almond extract in the cake goes so well with the blueberries. 

Ingredients:
  • 216 grams (1 cup plus two tablespoons) granulated sugar
  • 8 grams (1/4 cup) lemon zest
  • 175 grams (3/4 cup) extra virgin olive oil
  • 56 grams (4 tablespoons/1/2 stick) unsalted butter
  • 3 large eggs, room temperature
  • 300 grams (1 1/4 cups) whole milk, room temperature
  • 1 1/2 teaspoons almond extract
  • 360 grams (2 2/3 cup) unbleached all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 6 grams (1 teaspoon) sea salt
  • 248 grams (2 cups) blueberries, fresh or frozen
  • 63 grams (1/3 cup) granulated or sanding sugar, for topping the cake before baking
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
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