I dare say that when fresh cherry season hits, I’ll try a cherry variation too! Whisk the flour, cornmeal, baking powder, and salt together in a medium bowl. Add your egg and vanilla to the mixture, and continue to mix until all the ingredients are well combined. Top with the sugared blueberries, sprinkling them evenly all over the pan. Remove cake … Got a tip, kitchen tour, or other story our readers should see? Cornmeal adds sweetness and texture to the cake batter, which also has yogurt for tang and tenderness, and it’s finished with lots of fresh blueberries and lemon zest. Cakes are so good in a cast iron skillet. Add lemon zest and mix well to combine. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Then fold in butter, followed by lemon zest and ¾ cup blueberries, taking care not to crush berries. This skillet cake is gorgeous and oh…that glaze…YUM. Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner. Southern blueberry cornmeal cake in a skillet or cast iron pan is a soft buttery skillet ready cake that pairs well with coffee or after dinner. Blueberry pudding cake makes a great dessert your family and friends will love. Top with crushed pineapple. Spray skillet with cooking spray and add cake mixture. No substitutions. Frozen berries normally work very well in things like this :). Cover skillet and cook for 20 minutes. Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle … I don’t know why not. Thanks for sharing your beautiful scenery pics. Adjust for desired consistency. Cast Iron Skillet Blueberry Cobbler is an old fashioned blueberry cobbler that you can bake right in your cast iron skillet.Fluffy skillet cake is studded with sweet blueberries in every single bite. We would visit this area several times during the summer. Remove the bowl from the mixer, add the blueberries, and gently fold in by hand with the rubber spatula. Thanks for this recipe. Whip up this fresh Blueberry-Lemon Pound Cake to delight your family any day of the week. Just stunning!! Bake cake … Add half of the flour mixture into the cream mixture, scraping the sides of the bowl with a rubber spatula. Lol. cast-iron or other ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Lemon cake mix goes so perfectly with the sweet blueberry pie filling. the blueberries and lemon are so balanced and perfect together. Drop everything and go make these. How to make blueberry dump cake Lightly butter a 12 inch cast iron skillet or 9×13 pan Add the blueberry pie filling, stir in the lemon juice, then top with the blueberries Sprinkle the cake mix on top No alterations. Coat a 12-inch cast iron skillet with cooking spray; set aside. https://www.kudoskitchenbyrenee.com/easy-lemon-ricotta-cake-blueberries Preheat oven to 35o degrees F. In a large 12-inch skillet, dump blueberry pie filling. This unassumingly easy-to-make breakfast cake is just your usual mix of wet and dry ingredients, with plenty of lemon juice and blueberries folded in. Drizzle the glaze over the top of the cake. Bake for 30-35 minutes or until a wooden pick inserted into the center comes out clean. Place the skillet in the oven and bake for 40 minutes. Loaded with blueberries and lemon, you will be surprised at the ease of which this cake comes together. In your mixing bowl, beat together 1/2 cup (1 stick) of room temperature, unsalted butter with 1 1/2 cup sugar. Bake in preheated oven until the cake starts to pull away from the sides of the pan and springs back when lightly pressed in the center with a fingertip, 45 to 50 minutes. I have a brilliant idea. Each time you add something, scrape the bowl with a rubber spatula to get everything combined, and only mix it enough to blend the ingredients together. I’d love a slice right now. She lives in San Francisco and loves teaching cooking classes. I mean, can you imagine sitting out on the tundra, surrounded by majestic wilderness, and picking berries until your heart’s content? Move the skillet to a wire rack and let cool for at least 20 minutes before dusting with powdered sugar. Follow her latest culinary escapades on Instagram. Move the skillet to a wire rack and let cool for at least 20 minutes before dusting with powdered sugar. … Whisk these together until smooth. What an adventure! Spray a 9-inch cast-iron skillet with cooking spray. 538k members in the Baking community. They are simple to do but produce a surprisingly delicious result! Add the zest and a teaspoon of the vanilla extract to the cream mixture. Drizzle the glaze on top of the cooled skillet cake. Posts may contain affiliate links. Make loaf cake: Preheat oven to 180°C (1600C fan) and grease a 22-cm x 12-cm (9"-x-5") loaf pan with cooking spray. Transfer the batter to the skillet and spread into an even layer. The blueberries, cranberries and lemon zest tasted so good together! Sprinkle the top with the remaining 1/4 cup of blueberries, and gently press them into the batter. Place a 10-inch cast-iron skillet (or other … Your photos are gorgeous as always, Conni. They complement each other perfectly in this simple cake. Zest part of a lemon, enough to give you 1 teaspoon of zest. Combine lemon juice and confectioners sugar. Gently fold in 3/4 cup of fresh, clean blueberries. Arrange the biscuits in a single layer in the skillet. Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until … Blueberries & Lemon are perfect partners. I can just imagine how wonderful it tastes! Yes, there are a few ways you can make this cake fancy, but with a name like Blueberry Dump Cake, you really can’t dress it up too much. I’ve seen a few recipes for Lemon Blueberry Dump Cakes. Generously grease or spray with non-stick coconut oil spray a 6 to 8 inch cast iron skillet or round cake pan. Now that I’ve reseasoned my skillet, I can’t wait to try this cake in it. With a hand mixer or whisk, combine the butter, lemon zest as well as the juice from the lemon, and sugar until well combined and creamy. Even though I’m calling this a breakfast cake, I found myself sneaking slivers of it all day long. To begin, preheat your oven to 350 degrees. Gently fold in blueberries. While I love blueberries here, you can substitute raspberries or cut-up strawberries if you’d like instead. Preheat oven to 350 degrees and lightly grease a 9 inch cake pan with cooking spray, set aside. Have a hankering for cake? Give it a stir and set it aside. Please rate it below and leave a comment to share your thoughts! Where the coffee is hot, the chickens are happy, and there's always something delicious in the kitchen. https://www.tasteofthesouthmagazine.com/blueberry-lemon-pound-cake In my 10 inch square cast iron. In a medium bowl, combine 1 1/2 cups all-purpose flour with 1/8 teaspoon of baking powder and 1/2 teaspoon of fine sea salt. Give it a stir and set it aside. I am excited to try them in this skillet cake! I didn’t think about it, I made it!! The recipe called for 2 1/2 cups of fresh blueberries, I was short about 1/2 cup so I threw in some frozen cranberries – it was a good combination! Great! Reduce the mixer speed to low, gradually add the flour mixture, and mix until just combined. Lemon & blueberry is one of my absolute favorite flavor combos. Sprinkle the top with another 1/4 cup of blueberries, and gently press them into the batter. Drizzle the glaze over the top of the cake. Looks delicious! Gently fold in 3/4 cup of the blueberries. I’d love to taste some wild Alaskan blueberries! I prefer the baking spray with the flour in it. Enjoy! When ready to bake, add butter to hot skillet, swirling to coat pan. © Constance Smith | CosmopolitanCornbread.com, 1/2 c (1 stick) unsalted butter, room temperature. Lucky you!! Seriously. You can mix it, or not! I may not be in the wilds of Alaska anymore, but I can still certainly enjoy the flavor of blueberries. Preheat oven to 350 degrees F. Spray a 9×9 inch pan with non stick cooking spray. But since I can’t, a slice of your skillet cake will ease the disappointment :). Skip the cake pan and break out your cast iron skillet! Did you make and enjoy this recipe from Cosmopolitan Cornbread? This data was estimated and provided by Nutritionix. Learn how your comment data is processed. Blueberries are one of my favorite foods and they are so good for you. Place the skillet on a rack for the cake to cool. Recipes, ideas and all things baking related. Reserve the lemon. To begin, preheat your oven to 350 degrees. Mix it in. If you love delicious breakfasts feel free to try my Homemade Glazed Donuts, Pecan Sticky Buns, Blueberry Coffee Cake… I love that this is cooked in a skillet and the photos of Alaska are great – such fantastic memories. In a large mixing bowl combine: 1 ½ cup almond … (1 stick) unsalted butter, at room temperature. Add in three room temperature eggs, one at a time, mixing each in completely before adding the next. In a large bowl, beat the sugar with the melted and cooled butter. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until light and fluffy, about 3 minutes. This past weekend I made the Blueberry Streusel Skillet Breakfast Cake from the cookbook. Mix it in. When the cake is cooled, you will prepare the simple glaze. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. In a medium bowl, combine the all-purpose flour with the baking powder and fine sea salt. Thank you for sharing the recipe. I’ve always wanted to try this! Using the lemon you reserved from earlier, combine 1 1/2 tablespoon of lemon juice with 1 cup of powdered sugar and 1/2 teaspoon vanilla. Today’s citrus theme combines two things that I love – lemon and blueberry. Pour in batter, quickly sprinkle … Transfer to a wire rack, and cool in pan 10 minutes. 2 cups fresh blueberries (You can make this using all kinds of berries) 1 tablespoon lemon … This is an excellent cake to serve at brunch with coffee. This breakfast-friendly cake has juicy blueberries and lemon, all in a light cornmeal batter. Beat them until fluffy. This Blueberry Lemon Ricotta Cake is super easy to pull together! Enjoy these beautiful, fresh flavors together in this elegant Lemon & Blueberry Skillet cake, drizzle with lemon glaze. Add in the eggs, one at a time, mixing each in completely before adding the next. And as usual your cake looks irresistible…Think I know what I’m making with my skillet next =). That glaze on the cake makes it super tempting. Sift together coconut flour, sea salt, and baking soda. If you like cornbread, you’ll like this cake. Lemon & Blueberry Skillet Cake - This is the perfect treat for a Sunday brunch...or any day of the week for that matter. Preheat oven to 350°F. Preheat oven to 350 ℉ (176 ℃). Love the combination of lemon blueberry too! July 16, 2020March 26, 2017 | Constance Smith. For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. This recipe stands apart from most other dump cake recipes for the sheer fact that it's baked in a skillet. ... And wayyyy better than strawberry cake! Add half of the flour mixture into the cream mixture, scraping the sides of the bowl with a rubber spatula.