Blueberry Cake Recipe: Blueberry Wheat Skillet Cake


| 2/9/2010 4:21:00 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.

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!





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