This upside-down blueberry skillet cake is so good. Baked completely on the stove, you won’t have to worry about heating up the house on a hot summer day. Easy to make and delicious, it’s the perfect summer dessert.
Upside Down Blueberry Skillet Cake
Are you looking for cake recipes? Try some of my other posts…
What is a Skillet Cake?
A skillet cake is a cake baked entirely on the stovetop inside of a skillet over medium heat.
Why would I want to bake a cake in a skillet?
Using a skillet to bake a cake is great during the hot summer months. It allows you to bake without turning the oven on and raising the temperature in the house.
Is a Cast Iron Skillet a good Skillet to Use for Baking?
Yes. Cast iron skillets are probably the best skillets to use for baking. The skillet holds heat well and the temperature is evenly distributed so the cake will bake more equally.
Make-Ahead and Storage:
Because blueberries tend to bleed, this cake should really be served within a couple of days of making it (best on the day of)
Store cake, covered at room temperature for up to 5 days.
What Size Skillet Should I Use?
I used a 10-inch cast-iron skillet. You can use whatever you have on hand. If you have smaller skillets, you will get a higher cake and need to bake a bit longer to cook through. You can also divide the batter up into 2 small skillets, or use a larger skillet and expect a thinner cake. Remember to adjust your baking time accordingly.
Are you ready to bake this skillet cake? Let’s make sure you have all of the ingredients you need…
- 1/4 cup of butter
- 1 cup of packed brown sugar
- 2 tsp. lemon juice
- 3 Tbsp. water
- 1/4 cup of sugar
- 1 cup of fresh or frozen blueberries
- 1&1/2 cups of all-purpose flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1/2 cup of 2% milk
- 1/4 cup of butter melted
- 1/3 cup of sour cream
- 1/2 tsp. almond extract
- 10 in. ovenproof skillet
More Desserts to TryPrint
~Melissa – KidFriendlyThingsToDo.com