Blueberry Skillet Cake (a Berry-licious Upside-Down Cake)

Light, moist, lemony cake topped with a gorgeous layer of blueberries in brown sugar and butter caramel. Whether you call it a skillet cake or an upside-down cake, this dessert is sure to be a hit with friends and family. I know it was with ours. Our picky eater went back for thirds!

Upside-down cakes are a Southern staple, but they aren’t just about pineapples. Any fruit that can be cooked in a syrup is fair game, and since blueberries are in season, that’s what we went with. The results are incredible. This is a subtly-sweet dessert with enough tartness from the berries to balance perfectly. Try it warm with a scoop of vanilla ice cream or pack it along to a barbecue or picnic. It’s all the flavors you crave in warmer weather in one package.

If you’re looking for a simple dessert that’s guaranteed to delight, this is it. Just a basic cake baked on top of berries. No special equipment is required, andy 10 inch skillet will do. It doesn’t even have to be nonstick because, and trust me on this, it isn’t going to stick! (Or, try making individual cakes in muffin tins, but you’ll want to spray those with nonstick spray first.)

What’s your favorite summertime dessert recipe? Is it all about the ice cream or are cookies and cakes more to your liking? If there was only one dessert you could have all summer, what would it be? leave a comment and let us know!

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Yield: 8 people

Blueberry Skillet Cake (a Berry-licious Upside-Down Cake)

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 10 Tablespoons butter, Room temperature, divided
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• The zest of one large lemon
• 3/4 cup 2% milk
• 1/3 cup dark brown sugar
• 2 1/2 to 3 cups blueberries

Instructions

1. Heat oven to 350 degrees.
2. Whisk flour, baking powder and salt together in a medium bowl. Mix 6 Tablespoons butter and sugar together with an electric mixer until light and fluffy. (4 to 6 minutes on high.) Beat in eggs, vanilla and lemon zest until combined.
3. Turn mixer to low and add half of flour mixture, then half of the milk. Add remaining flour and milk and beat until the batter is smooth.
4. Melt remaining butter in a 10-inch skillet over medium heat. Add brown sugar and cook, stirring constantly, for 30 seconds or until all sugar is dissolved. Remove from heat and add enough blueberries to completely cover the bottom of the skillet.
5. Pour batter over the berries and smooth the top with a rubber spatula or offset spatula. Bake 35 to 40 minutes, or until cake is golden brown and a skewer inserted in the center comes out clean.
6. Let cool in pan for 10 minutes, then run a knife around the edge and invert on a serving plate. Serve warm or at room temperature.
7. Share and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

8 people
Amount Per Serving: Calories: 429Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 86mgSodium: 305mgCarbohydrates: 67gFiber: 4gSugar: 42gProtein: 6g

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