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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Servings:
Calories: 120kcal
Ingredients
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.