Enjoy these beautiful, fresh flavors together in this elegant Lemon & Blueberry Skillet cake, drizzle with lemon glaze.
I absolutely love blueberries. I especially loved picking the wild ones when we lived up in Alaska.
I mean, can you imagine sitting out on the tundra, surrounded by majestic wilderness, and picking berries until your heart’s content?
We would visit this area several times during the summer. First, to pick the wild blueberries.
Then after the first frost, we would come back and fill our baskets with wild cranberries.
It was heaven.
I may not be in the wilds of Alaska anymore, but I can still certainly enjoy the flavor of blueberries. Today’s citrus theme combines two things that I love – lemon and blueberry. They complement each other perfectly in this simple cake.
To begin, preheat your oven to 350 degrees. In a medium bowl, combine 1 1/2 cups all-purpose flour with 1/8 teaspoon of baking powder and 1/2 teaspoon of fine sea salt. Give it a stir and set it aside.
In your mixing bowl, beat together 1/2 cup (1 stick) of room temperature, unsalted butter with 1 1/2 cup sugar. Beat them until fluffy. Add in three room temperature eggs, one at a time, mixing each in completely before adding the next.
Zest part of a lemon, enough to give you 1 teaspoon of zest. Reserve the lemon. Add the zest and a teaspoon of vanilla extract to the cream mixture. Mix it in.
Add half of the flour mixture into the cream mixture, scraping the sides of the bowl with a rubber spatula. Next, mix in 1/2 cup of sour cream. Once that is mixed in, add the remaining flour mixture. Each time you add something, scrape the bowl with a rubber spatula to get everything combined, and only mix it enough to blend the ingredients together.
Gently fold in 3/4 cup of fresh, clean blueberries.
Spray a 9 inch cast iron skillet with baking spray or non-stick cooking spray. I prefer the baking spray with the flour in it.
Spread the batter into the prepared skillet.
Sprinkle the top with another 1/4 cup of blueberries, and gently press them into the batter.
Bake for 30-35 minutes or until a wooden pick inserted into the center comes out clean. Place the skillet on a rack for the cake to cool.
When the cake is cooled, you will prepare the simple glaze. Using the lemon you reserved from earlier, combine 1 1/2 tablespoon of lemon juice with 1 cup of powdered sugar and 1/2 teaspoon vanilla. Whisk these together until smooth. Drizzle the glaze over the top of the cake.
You will absolutely love how the lemon and blueberry flavors sing together in this cake.
This is an excellent cake to serve at brunch with coffee. Enjoy!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Lemon & Blueberry Skillet Cake
Enjoy these beautiful, fresh flavors together in this elegant Lemon & Blueberry Skillet cake, drizzle with lemon glaze.
Ingredients
- 1 1/2 c all-purpose flour
- 1/8 teaspoon baking powder
- 1/2 tsp fine sea salt
- 1/2 c (1 stick) unsalted butter, room temperature
- 1 1/2 c sugar
- 3 eggs, room temperature
- 1 1/2 tsp vanilla extract, divided use
- 1 lemon
- 1/2 c sour cream
- 1 c blueberries, divided use
- 1 c powdered sugar
Instructions
- To begin, preheat your oven to 350 degrees.
- In a medium bowl, combine the all-purpose flour with the baking powder and fine sea salt. Give it a stir and set it aside.
- In your mixing bowl, beat together butter with the sugar. Beat them until fluffy. Add in the eggs, one at a time, mixing each in completely before adding the next.
- Zest part of a lemon, enough to give you 1 teaspoon of zest. Reserve the lemon. Add the zest and a teaspoon of the vanilla extract to the cream mixture. Mix it in.
- Add half of the flour mixture into the cream mixture, scraping the sides of the bowl with a rubber spatula.
- Next, mix in the sour cream.
- Once that is mixed in, add the remaining flour mixture. Each time you add something, scrape the bowl with a rubber spatula to get everything combined, and only mix it enough to blend the ingredients together.
- Gently fold in 3/4 cup of the blueberries.
- Spray a 9 inch cast iron skillet with baking spray or non-stick cooking spray. I prefer the baking spray with the flour in it.
- Spread the batter into the prepared skillet.
- Sprinkle the top with the remaining 1/4 cup of blueberries, and gently press them into the batter.
- Bake for 30-35 minutes or until a wooden pick inserted into the center comes out clean. Place the skillet on a rack for the cake to cool.
- When the cake is cooled, you will prepare the simple glaze. Using the lemon you reserved from earlier, combine 1 1/2 tablespoon of lemon juice with the powdered sugar and remaining 1/2 teaspoon vanilla. Whisk these together until smooth.
- Drizzle the glaze over the top of the cake.
- You will absolutely love how the lemon and blueberry flavors sing together in this cake.
- This is an excellent cake to serve at brunch with your coffee.
- Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 459Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 108mgSodium: 187mgCarbohydrates: 75gFiber: 1gSugar: 55gProtein: 5g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
I made this recipe 3x’s past month as my family “loves” this cake. Thanks so much for an easy delicious treat!
Thanks for this recipe. I didn’t think about it, I made it!! In my 10 inch square cast iron. It came out perfect. No alterations. No substitutions. Absolute perfection. the blueberries and lemon are so balanced and perfect together. Thank you for sharing the recipe.
Thank you Lora! I’m so glad you like it!
Your pictures of Alaska are amazing! What an adventure! Blueberries are growing around the farms here in Plant City and they taste so amazing! I am excited to try them in this skillet cake!
Blueberries & Lemon are perfect partners. That glaze on the cake makes it super tempting. I’d love a slice right now.
Great photos of your time in Alaska. This skillet cake is gorgeous and oh…that glaze…YUM
This looks amazing!
I’ve always wanted to try this! Love the combination of lemon blueberry too!
Your photos are gorgeous as always, Constance. And as usual your cake looks irresistible…Think I know what I’m making with my skillet next =)
I love that this is cooked in a skillet and the photos of Alaska are great – such fantastic memories.
Have always wanted to bake a cake in a skillet, this looks like perfection.
Ooooh I so love you made this in a skillet! I can just imagine how wonderful it tastes! Lemon & blueberry is one of my absolute favorite flavor combos. Thanks for sharing your beautiful scenery pics. Just stunning!!
I just saw this on Google + and my mouth was watering! I want this for breakfast, snack, and dessert ;)
Cakes are so good in a cast iron skillet. Looks great!
Lucky you!! I’d love to taste some wild Alaskan blueberries! But since I can’t, a slice of your skillet cake will ease the disappointment :)
I cannot WAIT to try this!! Can you use frozen blueberries?
I don’t know why not. Frozen berries normally work very well in things like this :)
Great! I have a bunch left over from Last summer’s blueberry picking!
Looks delicious! Now that I’ve reseasoned my skillet, I can’t wait to try this cake in it.