Description
Fruity and delicious – this cake is the perfect end to a hot summer day.
Ingredients
Units
Scale
- 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 – cast iron skillets work great
Instructions
- Melt the first 1/4 cup of butter in the skillet over medium heat
- Add brown sugar, and stir in until smooth
- Remove from heat, and add lemon juice, water, and sugar – stir until smooth, and sugar is dissolved
- Add blueberries and spread them out
- In a large bowl, mix flour, sugar, baking powder & salt
- In a medium saucepan, melt the other 1/4 cup of butter – remove from heat and let cool until only lukewarm
- After the butter has cooled, add the milk, sour cream, egg, and extract to the melted butter, and whisk
- Slowly add the flour mixture into the milk and butter mixture
- Stir until moistened
- Spoon over the blueberries and spread out
- Turn the stove back onto medium heat and cook over the stove for about 20 minutes, or until a toothpick inserted into the center of the cake portion comes out clean
- Cool 10 minutes, and invert it onto a serving dish
- Enjoy with ice cream or whipped cream
Notes
Bake in the oven alternative:
You can bake the cake – in a cast-iron skillet at 350 degrees for about 25-30 minutes. A toothpick inserted into the middle of the cake (only) should come out clean
Skillet Size
I used a 10-inch skillet. If you have small skillets, use 2 and divide the batter to get two cakes out of this recipe. Alternatively, if you have a larger skillet, adjust the baking time to less than 20 minutes. For a thinner cake, you will need to check on doneness at around 15 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cake
- Method: Baking
- Cuisine: American