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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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