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Blueberry Skillet Cake

June 28, 2020   7 Comments

Blueberry skillet cake is a dessert. I rarely feature desserts but this one deserves to be on Snack Girl.

Blueberry Skillet Cake

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

5.0 from 7 reviews

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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7 Comments:

Instead of SUGAR can I Use STEVIA

★★★★★ on June 28, 2020

Any recommendations if you use fresh blueberries, bake time, liquid?

★★★★★ on June 28, 2020

@Debbie - shorten the baking time by 10 minutes for fresh blueberries. It will bake for 15 minutes. Thanks for your questions!

on June 28, 2020

Do you have to use white whole wheat flour?

★★★★★ on June 28, 2020

Hi Snack Girl - just wanted to say thank you for all the great recipe! They are really helping me transition to a healthier diet.

on June 28, 2020

Wondering how much stevia to use instead of the sugar.

Thank you.

on June 28, 2020

I love blueberries! This will be the next treat/snack I make. It looks so delicious!

on June 28, 2020


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