Blueberry Skillet Cake
With fresh, ripe blueberries and a hint of lemon, this egg-free, one-bowl Blueberry Skillet Cake recipe couldn’t be easier to make or more delicious! Made with ingredients you probably already have, this gorgeous cake with fresh, summery flavors is perfect for bringing to parties, BBQ’s, and family dinners. Its beautiful presentation makes it almost too pretty to eat!
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The first time I made this Blueberry Skillet Cake I thought it was absolutely amazing.
From its unique texture to the wonderful flavor of fresh blueberries, I loved everything about this cake. Then I had an idea.
Since blueberries tend to go hand-in-hand with lemon, what if I added some lemon zest to this already amazing cake?
It was excellent! I wanted a subtle lemon flavor, to make sure the flavor of the fresh blueberries shined, so I only used the zest of one lemon. Loved it!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Butter – I use unsalted
- All-purpose flour
- Sugar
- Milk – I used oat milk, but other milks are fine
- Vanilla extract
- Blueberries – fresh blueberries
- Lemon – the zest
- Powdered sugar – optional garnish
While some cakes, especially boxed cake mixes from the grocery store, create a soft, fluffy cake with a delicate crumb, this is not one of those cakes.
This Blueberry Cake has no eggs or leavening ingredients to make it rise.
It’s fabulously chewy, and baking it in a cast iron pan creates a slightly crispy “crust” on the bottom that just might be my favorite part!
How easy is it to make this cake?
Not only are you going to delight in the fresh blueberries in this scrumptious cake, you’re going to love how easy it is to make!
First, you melt the butter in the same bowl that you will mix the ingredients in. Add the rest of the ingredients to the bowl with the butter.
When everything is fully combined, pour the batter in a greased cast iron skillet and scatter blueberries on top.
After it bakes, you slice and serve it from the same pan! One bowl, one pan, that’s it!
To me, the 6 ounce package of organic blueberries that I buy is the perfect amount for this cake. The original recipe calls for a full pint, which is too much for my family’s liking.
How do you serve this blueberry cake?
My family likes this cake both warm out of the oven and at room temperature.
Sometimes we eat it as is, and sometimes I like to dust some powdered sugar on top.
I do this with a fine mesh strainer. If you need one, you can get one HERE from Amazon.
How long is this homemade cake good for?
This cake can be stored at room temperature for up to 3 days. I like to cover the pan with aluminum foil.
I will say that it has the best texture the day it is baked. After that, the crispness of the “crust” starts to soften.
Looking for more dessert recipes? Here are some favorites:
- Lemon Cheesecake Cheese Ball
- Torched Twinkie Strawberry Shortcake (shown below)
- Mini Biscoff Cheesecakes
- Lemon Raspberry Bundt Cake
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NOTES:
- This recipe is adapted from SweetPhi. I added lemon zest and vanilla, and decreased the amount of blueberries.
- I use oat milk when I make this cake, but SweetPhi says that you could use regular milk, almond milk, or your favorite type of milk.
- This recipe has only been tested in a 10 1/4″ cast iron pan. If you use a different pan or different sized pan, your results may vary. If you need one, you can get one HERE from Amazon.
Blueberry Skillet Cake
Equipment
- fine mesh strainer if you choose to add powdered sugar garnish
Ingredients
- 1/2 cup unsalted butter save butter wrapper to grease pan
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup milk See "notes" in post
- 1 tsp. vanilla extract
- 1 the zest of one lemon add more for extra lemon flavor
- 6 oz blueberries (3/4 cup)
- 1 tbsp powdered sugar optional
Instructions
- Preheat oven to 375°. In a large, microwave-safe bowl, melt the butter in the microwave. Take the wrapper from the butter to grease the pan. I just rub whatever is left on the butter wrapper around the bottom and edges of the pan.
- Add the flour, sugar, milk, vanilla, and lemon zest to the bowl with the melted butter. Stir until fully combined and no longer lumpy, then pour the cake batter in the greased skillet.
- Scatter your blueberries evenly over the top of the batter. Bake for 40-45 minutes. The edges should look golden and crisp.
- *optional* Pour powdered sugar into a fine mesh strainer and gently tap the strainer over the cake until your desired amount of powdered sugar is distributed.
- Cut and serve the cake right from the skillet. This cake is wonderful warm or room temperature, and best the day it is baked. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I’ve made this it is delicious especially with some syrup.
We made this & it was delicious!!!
It was delicious!
It’s delicious!
The cake was delicious.
The crispy bottom of the cake was so addicting!
Turned out fantastic!
I have a 12” skillet so I did a recipe and a half. It’s so good! No change at high altitude