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Blueberry-Almond Skillet Cake
Blueberry-Almond Skillet Cake is a delicious and easy-to-make dessert that is perfect for any occasion. This recipe yields a moist and tender cake with a nutty and slightly crunchy texture from the sliced almonds. The addition of fresh blueberries adds a burst of fruity flavor that pairs perfectly with the buttery and almond-infused cake.
Blueberry-Almond Skillet Cake
By
Sunday TableIngredients
Instructions
- Step 1
Preheat oven to 350* F. Combine flour, baking powder, and salt. Set aside. Butter and flour a 10-inch skillet.
- Step 2
Mix 6 Tbs. with the sugar until creamy. Add eggs one at a time until incorporated, and then mix in extracts.
- Step 3
Mix in half the flour and half the buttermilk, and then repeat with remaining ingredients. Fold in 2/3 c. almonds.
- Step 4
Melt remaining 4 Tbs. butter. Stir in brown sugar, and mix with blueberries. Spread in pan, and sprinkle remaining almonds over the blueberries. Cover with the cake batter. Bake for 35-40 minutes, or until a toothpick comes out with a few crumbs.
- Step 5
Cool, flip onto a plate, and serve with cream or ice cream.
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@Sunday-table
I’m Sara, the creator behind Sunday Table, sharing cozy, modern small bites and mini desserts made for entertaining. Trained in baking and culinary arts, I’ve been creating elevated, crowd-pleasing recipes since 2012 (with lots of coffee). ☕️
Per serving
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