From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Blueberry-Almond Skillet Cake
Instructions
1
Preheat oven to 350* F. Combine flour, baking powder, and salt. Set aside. Butter and flour a 10-inch skillet.
2
Mix 6 Tbs. with the sugar until creamy. Add eggs one at a time until incorporated, and then mix in extracts.
3
Mix in half the flour and half the buttermilk, and then repeat with remaining ingredients. Fold in 2/3 c. almonds.
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.
5
Cool, flip onto a plate, and serve with cream or ice cream.
My Calorie Intake
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Tips & Tricks (5)
- Coat Blueberries in Flour 🫐Toss fresh blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom and ensure even distribution throughout the cake.
- Toast Almonds for Depth 🌰Lightly toast your sliced almonds in a dry skillet for 2-3 minutes before adding to enhance their nutty flavor and prevent them from becoming soft during baking.
- Preheat and Butter Your Skillet 🍳Use a cast-iron skillet preheated in the oven at 350°F and generously butter it so the cake develops a golden, caramelized crust on the edges while baking.
- Use Room Temperature Buttermilk 🥛Allow buttermilk and eggs to reach room temperature before mixing to ensure proper emulsification and a more tender, evenly-textured crumb structure.
- Don't Overmix the Batter 🥣Mix wet and dry ingredients until just combined to avoid developing gluten, which would result in a tough, dense cake instead of the desired moist and tender texture.
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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