Lemon & Blueberry Skillet Cake
Servings: 10
Ingredients
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!
Notes
Frozen blueberries can be used for this recipe, however keep them in the freezer until immediately before adding them to the cake batter.
See This Recipe:
https://cosmopolitancornbread.com/lemon-blueberry-skillet-cake/Equipment Used
- 10 inch cast iron skillet or baking pan
- microplaner tool or vegetable peeler for zesting lemon
Nutrition
Serving: 1c | Calories: 364kcal | Carbohydrates: 59g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 146mg | Potassium: 71mg | Fiber: 1g | Sugar: 44g | Vitamin A: 435IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
