Are you ready to whip up a dessert that’s bursting with fresh flavors and a touch of rustic charm? I have just the recipe for you: Lemon Blueberry Skillet Cake. This delightful cake combines the tartness of lemon with the sweetness of blueberries, all baked to perfection in a cast-iron skillet. It’s a dessert that’s perfect for any occasion, from casual family dinners to elegant parties.
What I love about this skillet cake is its simplicity and the way it brings out the best in fresh, seasonal ingredients. The cast-iron skillet gives it a beautiful, golden crust while keeping the inside moist and fluffy. Plus, the combination of lemon and blueberry is a match made in heaven – bright, flavorful, and oh-so-satisfying.
So, grab your skillet and let’s get baking!
Lemon Blueberry Skillet Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 2 lemons
- Juice of 1 lemon
- 1 1/2 cups fresh blueberries
- Powdered sugar for dusting
- Lemon slices and extra blueberries for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 10-inch cast-iron skillet with butter and set it aside.
- Mix the Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk, vanilla extract, lemon zest, and lemon juice.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the Blueberries: Gently fold in the fresh blueberries, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared skillet, spreading it evenly. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Garnish: Let the cake cool in the skillet for about 10 minutes. Dust with powdered sugar and garnish with lemon slices and extra blueberries before serving.
Notes
- Use fresh, ripe blueberries for the best flavor.
- Make sure to properly grease the skillet to prevent sticking.
- Adjust the lemon zest and juice to your taste preference for more or less lemony flavor.
- Calories: 280
- Protein: 4g
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 25g
Wrapping Up:
There you have it, my friends – Lemon Blueberry Skillet Cake, a dessert that’s as delightful as it is delicious. I hope you enjoyed this baking adventure as much as I did. This cake is perfect for bringing a touch of summer to your table, no matter the season. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
Until next time, happy baking, and enjoy every bite!
