Lemon Blueberry Skillet Cake

Let me introduce you to my love affair with this Lemon Blueberry Skillet Cake. Not just because it’s a drool-worthy combo of citrus and berries, but because it’s the kind of dessert that doesn’t mind being rough around the edges. A forgiving, all-in-one pan wonder that’s filled with those flavors that own summer. Heck, every crumb brings back the sound of laughing kids in the backyard and spontaneous road trip snacks. Try it because life’s too short for anything less than delightful!

This sunny cake has become a legend in our little family saga. My husband claims a slice for himself before I even get it out of the oven, and the kids… oh, the kids, act like cheesing for the last piece is an Olympic sport. We first discovered it during a cabin retreat on a stormy weekend – the kind when you make yourself cozy and pull the fireplace close. This skillet cake hit all the right notes and has found a permanent place in our dessert traditions.

Why You’ll Love This Lemon Blueberry Skillet Cake

Why’s this cake your next home run? Because it’s just as cozy as your favorite slippers and as fresh as your last trip to the farmers’ market. It’s like your grandma’s hug in dessert form. And, hey, it’s an escape from the stuffy cake norms. You can eat it straight outta the skillet… who’s judging?

How to Make It

Alrighty, let’s dive into the fruit mayhem. Start with your trusty ol’ cast iron – it’s got charred corners that hold stories. Melt some butter in it like you’re on a mission (the crew is *hungry*). Mix the usual suspects: flour, sugar, and a hint of salt, but don’t be too perfect about it. Make way for the stars of our show as you zest the brightest lemon and introduce it to some fresh blueberries. Toss them in, and watch them sink and float like treasure in the batter. Pour this fruit-tastic bliss into that buttery skillet. Watch it bloom and catch the glorious scent that’s like summer’s essence. Scoop, share, savor, on repeat!

Ingredient Notes

– Lemon Zest: Gives it that zippy kick. It’s sunshine in strips, but don’t dive too deep into the white part.
– Blueberries: Just go wild with them. Local, frozen, or even that spontaneous farmers’ market find. More is more.
– Butter: Sure, you can swap for margarine if you must. I tried once and lived to tell the tale.

Recipe Steps:

1. Melt butter in your skillet over medium heat.
2. In a bowl, mix flour, sugar, and a pinch of salt. No need for it to look like art.
3. Whip out the grater and zest that lemon without mercy.
4. Add in the blueberries like you mean it. Mix a bit, but don’t crush ’em.
5. Pour the batter into the skillet and watch the magic happen.
6. Bake until your kitchen becomes an aroma wonderland.

What to Serve It With

Tips & Mistakes

Go for broke and dollop with whipped cream or ice cream if you feel fancy. I’ve once added a dribble of honey on a whim – surprisingly yum. But hey, don’t skip the zest; I once did, and the cake sulked.

Storage Tips

Got leftovers? Toss ’em in the fridge (if they even last that long). This cake pretends to be a breakfast muffin by morning. Cold or warmed up, it’s still a glorious start or end to any day. Not gonna lie, I’ve eaten it straight from the fridge more times than I should.

Variations and Substitutions

In case you’re running low on ingredients, stress less. Swap in some raspberries to mix things up or if lemons are scarce, an orange might surprise you. Honey instead of sugar brings a subtle smoothness. Once, I even ventured with almond extract in a pinch – unexpected but delightful.

Frequently Asked Questions

Lemon Blueberry Skillet Cake

A moist and tangy lemon blueberry skillet cake that's perfect for breakfast or dessert. Bursting with fresh blueberries and a bright lemon zest flavor.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cup granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ 0.25 teaspoon salt
• ▢ 1 cup fresh blueberries rinsed and drained
• ▢ 0.5 cup whole milk
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 large eggs
• ▢ 1 tablespoon lemon zest freshly grated
• ▢ 1 tablespoon lemon juice freshly squeezed

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9-inch cast iron skillet or ovenproof skillet.
• In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
• In another bowl, whisk the milk, melted butter, eggs, lemon zest, and lemon juice until combined.
• Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the blueberries gently.
• Pour the batter into the prepared skillet and spread evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let cool slightly before serving warm with a dusting of powdered sugar if desired.

Notes

This skillet cake is best enjoyed fresh but can be stored covered at room temperature for up to two days.