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!
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!
Tried this recipe?Let us know how it was!