From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Blueberry-Almond Skillet Cake
Instructions
1
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Preheat oven to 350* F. Combine flour, baking powder, and salt. Set aside. Butter and flour a 10-inch skillet.
2
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Mix 6 Tbs. with the sugar until creamy. Add eggs one at a time until incorporated, and then mix in extracts.
3
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Mix in half the flour and half the buttermilk, and then repeat with remaining ingredients. Fold in 2/3 c. almonds.
4
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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.
5
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Cool, flip onto a plate, and serve with cream or ice cream.
My Calorie Intake
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Tips & Tricks (5)
- Blueberry Suspension Technique 🫐Toss fresh blueberries in a light coating of flour before adding to the batter to prevent them from sinking to the bottom of the skillet cake.
- Almond Extract Intensity 🥄Use almond extract sparingly, as it's extremely potent - just a few drops can elevate the entire cake's flavor profile without overwhelming the other ingredients.
- Cast Iron Perfection 🍳Ensure your cast iron skillet is well-seasoned and preheated before pouring the batter to achieve a crispy, golden-brown exterior on the cake.
- Toasting Almonds Hack 🥜Quickly toast sliced almonds in a dry skillet for 2-3 minutes before adding to the top of the cake to enhance their nutty flavor and create a more complex texture.
- Moisture-Locking Technique 💧Use room temperature buttermilk and eggs to ensure a more even mix and create a more tender, moist cake with superior crumb structure.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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