Easy Skillet Blueberry Cake

Posted by Vanessa in Cooking, May 31, 2011

Here’s an idea for a special breakfast that doesn’t take long to get ready to bake.  I never want a breakfast that takes too much prep, because I’m hungry, and so is everyone else for that matter.  If I want my little guy to eat something other than a frozen waffle, I’ve got to be able to get it on the table, and fast.

And I just love the rustic feel of serving right out of one of my cast-iron skillets.  There’s something beautiful about them, don’t you think?

[This Skillet Blueberry Cake would make a fun dessert too.]

Easy Skillet Blueberry Cake

recipe from Paula Deen
  • Prep Time: 10 minutes.
  • Cook Time: 30 minutes.
  • Ready in 40 Minutes.
  • Makes: 6 Servings
  • 1/4 cup slivered almonds
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter
  • 2 1/2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1 (12-ounce) tube buttermilk biscuits
  • 1 cup blueberries, fresh or frozen
  • Preheat the oven to 375 degrees.
  • For the topping, combine the almonds, sugar, butter, flour and cinnamon in a food processor and pulse until large crumbs form.
  • In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the topping over the berries. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes. Allow to cool slightly and serve from the skillet.

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