Why? It is mostly blueberries!! You can use frozen blueberries or fresh (cut the baking time by 10 minutes with fresh).
I feature blueberries in my blueberry slump and a healthier recipe healthy banana blueberry oatmeal muffins. You can never eat too many blueberries.
In addition to having one of the healthiest ingredients around – this blueberry skillet cake is made in your blender.
I have a blender on my counter because I use it almost every day. Smoothies, soups, marinades, pancakes…. This appliance is a workhorse. But you don’t need one for the recipe – just use a whisk!
My other favorite for this recipe is a cast iron skillet. I have two because I frequently double recipes.
This pan can kill a snake and make a beautiful presentation of just about anything. You can buy one at Amazon cast iron pan.
You pour the batter over frozen blueberries and when it is done it is a cross between a pudding or flan and pancake. This skillet cake also reminds me of a fruit tart. You can decide what it is after you make it (please do and tell me how it went).
I love that you don’t have to make a crust (or buy one) and all the ingredients are probably already in your pantry. You can make this with other fruit you have around the house like strawberries, apples, pears, blackberries, etc.
You don’t need to make it in a cast-iron skillet if you don’t have one. Any pie pan will be fine.
Have you tried making a blueberry skillet cake or any other skillet cake? What did you think?
Blueberry Skillet Cake Recipe
Makes 10 servings
Prep time: 5 min
Cook time: 25 min
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Ingredients
1 cup whole milk (or whatever milk you have)
3 large eggs
¼ cup sugar plus one tablespoon for dusting
½ cup white whole-wheat flour
¼ teaspoon salt
½ teaspoon vanilla
2 tablespoons butter, melted
12 ounces (2 ½ cups) frozen blueberries
Instructions
Heat oven to 400 F. Butter a 9 inch pie plate or cast-iron skillet.
Put milk, eggs, ¼ cup sugar, flour, salt, and vanilla in a blender and mix until smooth. Add butter and blend for 30 seconds more. Place blueberries in bottom of pan and pour batter over them. Dust with tablespoon of sugar.
Bake for 25 minutes or until top of cake is slightly browned. Serve warm.
Nutrition Facts
For one slice (10 in a pancake) = 100 calories, 4.8 g fat, 2.4 g saturated fat, 12.2 g carbohydrates, 9.9 g sugar, 3.2 g protein, 1 g fiber, 106 mg sodium, 3 Purple, 3 Blue, 4 Green WW SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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