Lemon & Blueberry Skillet Cake

This Lemon Blueberry Cake baked in a cast iron skillet is a delightful fusion of zesty citrus and sweet, juicy blueberries, offering a rustic yet elegant dessert or brunch treat.

The cake’s bright lemon flavor perfectly complements the bursts of blueberries scattered throughout. Cooking it in a cast iron skillet gives the edges a subtle crispness while keeping the center moist and fluffy.

The simple lemon glaze on top is the perfect, final touch.

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 Make This Recipe You Will Need:

• all-purpose flour
• baking powder
• fine sea salt
• unsalted butter
• granulated sugar
• eggs
• vanilla extract
• lemon
• sour cream
• blueberries
• powdered sugar
• mixing bowls
• whisk
• microplaner or vegetable peeler (for zesting lemon)
• electric mixer
• spatula
• 10″ cast iron skillet (or baking pan)
• wooden pick
• cooling rack

Make the Lemon Blueberry Skillet Cake

To begin, preheat your oven to 350°(F).

In a medium bowl, combine all-purpose flour with baking powder and salt. Give it a stir and set it aside.

In your mixing bowl, beat together room temperature, unsalted butter and granulated 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 sour cream. Once that is mixed in, add the remaining flour mixture.

You May Also Like: Lemon Crumbles

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 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.

Make the Lemon Glaze

Using the lemon you reserved from earlier, combine juice from the lemon with powdered sugar and vanilla extract. 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!

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Lemon & Blueberry Skillet Cake

Constance Smith – Cosmopolitan Cornbread

This Lemon Blueberry Cake baked in a cast iron skillet is a delightful fusion of zesty citrus and sweet, juicy blueberries, offering a rustic yet elegant dessert or brunch treat.

4.83 from 28 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast or Brunch Foods

Cuisine American

Servings 10

Calories 364 kcal

Cook ModePrevent your screen from going dark while preparing this recipe

Ingredients

 

US Customary – Metric

 

1x2x3x

For the Cake

• 1 ½ c all-purpose flour
• ⅛ teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ c unsalted butter, room temperature
• 1 ½ c granulated sugar
• 3 eggs, room temperature
• 1 teaspoon vanilla extract, divided use
• 1 teaspoon lemon zest
• ½ c sour cream
• 1 c blueberries, divided use

For the Lemon Glaze

• 1 c powdered sugar
• 1 ½ Tb lemon juice
• ½ teaspoon vanilla extract

Instructions

 

• To begin, preheat your oven to 350°(F).
• 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 granulated 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.
• Enjoy!

Equipment Used

• mixing bowls
• electric mixer
• whisk
• cooling rack(s)
• 10 inch cast iron skillet or baking pan
• microplaner tool or vegetable peeler for zesting lemon

Notes

Frozen blueberries can be used for this recipe, however keep them in the freezer until immediately before adding them to the cake batter.

Nutrition

Serving: 1cCalories: 364kcalCarbohydrates: 59gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 80mgSodium: 146mgPotassium: 71mgFiber: 1gSugar: 44gVitamin A: 435IUVitamin C: 3mgCalcium: 29mgIron: 1mg

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

Unit Conversions:

Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.

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This recipe was originally written in 2017, updated in 2025.