I've been dreaming up this skillet cake for quite some time now. First I considered apples. Then raspberries, and then strawberries. But when I saw the first batch of Ontario blueberries at the St. Jacobs Farmer's market last weekend, I knew they were destined for this cake.
This skillet cake comes together quickly with several pantry staples. Blueberries are the name of the game in this particular recipe, however any fruit, such as raspberries, blackberries or strawberries can be used. Heating the pan beforehand and melting some butter will yield a nice crisp bottom on your cake - I highly suggest trying it!
2 large eggs
8 tbsp butter, melted
1 cup sugar
1 cup almond milk
2 cups all purpose flour
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups blueberries
1. Preheat oven (with cast iron skillet inside) to 350.
2. In a large bowl, beat eggs until frothy, then whisk in melted butter, sugar, and almond milk.
3. In a separate bowl mix together flour, baking powder, baking soda, and salt.
4. Slowly whisk flour mixture into egg mixture, just until combined.
5. Gently fold in blueberries; until all berries are coated.
6. Remove hot skillet from oven. Melt a tiny pat of butter in bottom of skillet. Pour batter in to skillet and spread until it's even.
7. Bake 45-50 minutes, or until top of cake is golden brown and toothpick inserted in center comes out clean.