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Blueberry Cake Recipe: Blueberry Wheat Skillet Cake

2/9/2010 4:21:08 PM

Tags: Blueberries, Recipes, Breakfast

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.



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Post a comment below.

 

vickie
2/10/2010 10:54:39 AM
Andrew, i have so many blueberries -thanks so much for another blueberry recipe to try. Sounds so good and I love to use iron skillets also. vickie

anotherkindofdrew
2/10/2010 8:49:20 AM
@Oz Girl - Yes, my wife has gotten a few marks from a hot skillet. We call them "memory marks" as in "Remember not to touch it when it is has been on the stove." hahahahahhah!

Oz Girl
2/10/2010 8:38:57 AM
Oh darn, like Cindy I just recently used a bunch of my frozen blueberries... I have a small amount left but I don't think 1-1/2 to 2 cups. I'll have to check. Like you, I love to cook with my iron skillets... I've had them since I was 20-something and they get mucho use. The only negative for me is that my left wrist has become bum in the last year and sometimes I find it hard to pick up the pans and tilt them when I want to move ingredients from one pan to another. One of these days my wrist is going to give out on me and I'm going to drop that heavy pan... that could be a major disaster!! I'm going to hang onto this recipe and try it the next time I have some blueberries. It sure looks yummy!

anotherkindofdrew
2/10/2010 6:49:46 AM
@Cindy - You could always try the recipe with another berry or fruit. I am not sure it would taste all that good with apples or pears but I am quite sure peaches, strawberry's, blueberries, blackberries, etc would be perfect! Thank you for keeping it on file. I am sure there are more to come as my wife and I need to clean out the freezer to make room for "new" stuff.

Cindy Murphy
2/9/2010 10:27:35 PM
Oh! Blueberries! I love blueberries....good thing, because our town is the self-proclaimed Blueberry Capital of the World, and you can't not like blueberries and live here. And darn it! I used the last of the frozen berries just before Christmas. Definitely keeping your recipe on file, Andrew, for next summer when those little orbs of blue are ready for the pickin'.

anotherkindofdrew
2/9/2010 8:10:50 PM
@Lori - Um...it would taste delicious! I am from and live in Georgia so talking peaches to me is like talking home. I say give it a try. Oh, and I am going to make another one soon and replace the sugar and/or splenda with stevia. We'll see how that goes. @Nebraska Dave - Blueberries are tremendous for the diet. They keep your arteries open, they stimulate the nerve endings, they are said to increase brain energy and like cranberries they help fight UTI's. We love cast iron as well. They cook well, they are always seasoned just right and you never have to be worried about aluminum getting into your system. Thanks for following my blog. Hey, by spring I'll be writing about how we can lose those extra winter pounds with some "Homestead Workout." hahahahahah!

Nebraska Dave
2/9/2010 7:23:45 PM
Drew, my goodness sakes alive. My Grit blog recipe folder is getting fatter every time I come here. Blueberries I’ve been told is a super food. A half cup a day will keep you healthy, wealthy, and wise. Well, I don’t know about wealthy, but if your healthy then it’s a good chance you could be wealthy and wise. I love cast iron. I have a complete set of cast iron skillets from itty bitty to big cauldron size and every where in between. I am always on the look out for more. Cast iron might take a little longer to heat up but it just heavenly to cook with once it does. It will never wear out, the handles don’t fall off, and I personally think it’s even better than Teflon coated surface as far as non stick. Of course that’s my humble opinion. I got my first set of four from a four inch skillet up to a 12 inch skillet in 1979 and still use them every day. Since then I’ve added a flat griddle, a dutch oven with lid the fits another 16 inch skillet, and several other skillets. For me they just feel right when I use them. Of course my 25 year old daughter wouldn’t touch them with a 10 foot pole, but then she’s more of an oven and microwave person. I’m trying to hold down the tonnage this Winter as well. The lack of exercise and extra time to snack sure makes it difficult to keep the waist line from growing.

Lori
2/9/2010 6:17:42 PM
That looks absolutely scrumptious! I'll be trying it as soon as I get some blueberries! I wonder what it would be like if I substituted the blueberries for my frozen peaches...HMM..



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