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.
Start by preheating your oven to 350 degrees. Then, mix the flour, baking powder and salt together in a small bowl and set aside.
Using a mixer, cream together the butter, brown sugar and cinnamon until well combined. Then, add one egg at a time, mixing in completely.
Start adding the flour and milk, alternating starting and ending with the flour. Once smooth, stir in half of the berries and pecans by hand to keep from crushing the fruit.
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.
Add the remaining blueberries and pecans to the top of the batter and sprinkle the cake with granulated sugar. Bake for 45 minutes or until the center is set. This cake is best served warm.
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!
|Prep Time||5 minutes|
|Cook Time||45 minutes|
- 2 C fresh blueberries
- 2 C flour
- 1 C brown sugar
- 1 C pecans chopped
- 3/4 C milk
- 1/2 C butter softened
- 2 eggs
- 2 Tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 10 inch cast iron skillet
- Preheat oven to 350 degrees.
- Combine flour, baking powder and salt. Set aside.
- In a large mixing bowl cream together butter, brown sugar and cinnamon.
- Mix in eggs, one at a time.
- Slowly add the flour and milk alternating mixing well. Start and end with the flour mixture.
- Stir in half of the blueberries and pecans.
- Grease your skillet with non-stick spray.
- Pour the batter into the skillet and spread to the edges.
- Top with the remaining berries and pecans.
- Sprinkle granulated sugar over the entire cake.
- Bake for 45 minutes, until toothpick inserted in the center comes out clean.
- Serve warm.
What manufacturer makes the red skillet you are using? Great recipe, thanks for sharing.