I love my iron skillets; they are so versatile, and they last forever. My grandmother gave me her set when I got married as she didn’t often do much cooking anymore. They are such a treasure and I often think of her as I’m using them. I’ve been doing a lot more baking in my skillets lately. We love how crispy everything gets on the bottom and around the edges.
This skillet coffee cake has been a recent favorite. It’s just so easy to throw together for a quick breakfast or for when we like to cook breakfast for supper. Without a leavening agent it’s very dense cake, so it’s perfect with a hot drink such as coffee, tea, or hot chocolate or even a glass of cold milk.
Blueberry Skillet Coffee Cake
Ingredients
- 3/4 cup Butter
- 1 1/2 cups Flour
- 3/4 cup Sugar
- pinch Salt
- 1/2 tsp Cinnamon
- 2 Eggs
- 1 tsp Vanilla
- 1 cup Blueberries fresh or frozen
- 1-2 Tbsp Sugar for sprinkling on top of cake
Instructions
- Melt butter in a 10 inch cast iron skillet over low heat on the top of the stove.
- Whisk together sugar, flour, salt and cinnamon.
- When butter has melted, add to flour mixture along with vanilla and eggs. Mix thoroughly with a whisk.
- Pour Batter into skillet, top with blueberries and sprinkle with remaining sugar.
- Bake at 350° for 30-40 minutes, until golden brown around the edges.
If your interested in purchasing an iron skillet, Lodge is a great brand that’s made here in the USA. Iron skillets are very affordable and they for generations.
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This is the flour I used for my cake, to find out why we use this flour check out this post-What is Einkorn and why our family loves it.
Check out my sausage ball recipe, and applesauce recipe. They are great additions to any breakfast meal!
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