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Blueberry Cake Recipe: Blueberry Wheat Skillet Cake

A photo of Drew OdomI guess we’ve had blueberries in the freezer for for about 4 or 5 months. They have taunted us by keeping their shape and brilliant color. We have used a few for some waffles and a gallon or two more for jam we gave out at Christmas. But by in large they have remained in their frozen state just waiting for a chance to really be enjoyed.

I think the cold weather has been good for us and bad for us. Good because it has allowed Pan and I the opportunity to eat a lot of our freezer foods and dried foods, but bad for us in that we have found ourselves baking more and more and eating even more. NOT GOOD considering we have seriously changed our eating and benefited in both health and weight. So, yesterday with the skies darkening for rain and the thermostat sticking at 41 degrees, I thought it would be a great chance to reach for the blueberries and make some Blueberry Wheat Skillet Cake.

Inspired, in part, by the recipe Ms. Chiot laid out (including beautiful pictures) I set about making something a little different from our normal eggs and spinach.

Blueberry Skillet Cake: Just a few ingredients.

We chose to go with a skillet cake because cast iron is a lot more fun, cooks a lot more thoroughly and doesn’t have the aluminum byproduct found in so many non-stick pans. Besides, it feels a little more “real,” if you know what I mean.

Keep in mind that I used whole wheat flower predominately and not a whole lot of sugar as I didn’t want the S’bucks sweet muffins that are often high in glucose and low in real flavor. Not to mention I made a blueberry sauce/powdered sugar “dressing” to finish off the top.

Blueberry Wheat Skillet Cake

2 cup of wheat flour
2/3 cup white flour
1 Tablespoon baking powder
1 1/2 teaspoons salt
1/4 cup of sugar (double this for sweeter muffins)
2 Tablespoons lemon juice
2 teaspoons of vanilla extract
2 eggs, room temperature (I used brown eggs from the *girls* outside)
1 cup + 2 Tablespoons of room temperature buttermilk
3/4 cup melted butter
1 1/2 – 2 cups berries (fresh or frozen, allow to thaw a bit if using frozen)

Heat oven to 400. Put cast iron skillet in oven for 5 minutes. In large mixing bowl combine flour, baking powder, sugar, salt and lemon juice. Stir to combine.

In another bowl crack eggs and whisk. Add vanilla extract and buttermilk to eggs and stir to combine. Remove cast iron skillet from oven and melt butter in skillet swirling around to coat skillet.

Pour wet ingredients into dry ingredients and lightly fold until almost combined. When almost combined add berries and stir to incorporate. If batter is too thick add a little regular milk. You want this batter to be too thick to pour, but not too thick to smooth into edges of pan.

Blueberry skillet cake, mixing it all together

Spoon batter into cast iron skillet and put in oven. Bake for 30-40 minutes. Remove from oven and cool on wire rack for 5-10 minutes.

I have to admit that the taste was wonderful. Oh, I almost forgot. I made a topping by taking 2 Tablespoons of blueberry jam, microwaving it for 25 seconds. I spooned that across the top of the cake. I then sprinkled powdered sugar liberally over the whole cake. Served with a cup of hot coffee this was an ideal way to start a busy day of rental movie watching, pants hemming, chicken coop cleaning and Facebook checking!

Blueberry skillet cake, the end result.

So? What are you waiting for? Go get some berries, get some eggs, and start cooking! Bon apetit.