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.

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: HARD

Prep. Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Servings: 8 Servings

Calories: 501 kcal per serving

Ingredients

10 tablespoons - butter
1 cup - sugar
3 - eggs
½ tsp - vanilla extract
½ tsp - almond extract
1 ½ cups - flour
1 tsp - baking powder
⅛ tsp - salt
⅔ cup - buttermilk
1 cup - almond
¾ cup - brown sugar
1 cup - blueberries

Instructions

Preheat oven to 350* F. Combine flour, baking powder, and salt. Set aside. Butter and flour a 10-inch skillet.
Mix 6 Tbs. with the sugar until creamy. Add eggs one at a time until incorporated, and then mix in extracts.
Mix in half the flour and half the buttermilk, and then repeat with remaining ingredients. Fold in 2/3 c. almonds.
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.
Cool, flip onto a plate, and serve with cream or ice cream.

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