By Kelly Bogard
Blueberry season is winding down in East Texas. But there’s still plenty of opportunities to get your hands on some of those plump little berries.
Want to pick your own? One blueberry grower says to pick ’em early in the morning! Get more tips and information about blueberries on the Texas Farm Bureau Radio Network.
Blueberries. Blueberries. Blueberries! They taste great on everything, including cereal and ice cream. And they’re just as tasty by the handful. But my favorite way to use them is in baking. I love a good Blueberry Crumble Muffin. So, this week, I’m baking it a bit bigger with this amazing sweet and nutty cake.
For Blueberry Skillet Cake you will need…
2 c fresh blueberries
2 c flour
1 c brown sugar
1 c pecans, chopped
¾ c milk
½ c butter, softened
2 tbsp granulated sugar
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp salt
10-inch cast iron skillet
And one of my favorite things about the cake? It makes enough to last a few days and even when reheated it still tastes just as good as it did coming out of the oven the first time.
Lightly spray your skillet with non-stick spray and pour the batter into the skillet. Be sure to spread it to the edge of the pan. You can use a 12-inch skillet for this recipe, but you will need to adjust the baking time.
This cake is great any time of the day or night and is sure to put a smile on any berry-lover’s face, especially this time of year when fresh berries are bursting with flavor. I hope you have time to pick some blueberries before the season ends. But if you don’t, they have them pretty well stocked at the grocery store. From all of us at Texas Table Top, enjoy!