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