I love my iron skillets; they are so versatile, and they last forever. My grandmother gave me her set when I got married. She didn’t often do much cooking anymore. These skillets 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 so easy to throw together for a quick breakfast or for when we like to cook breakfast for supper. Without a leavening agent, it is a very dense cake, that makes it perfect to pair with a hot drink such as coffee, tea, or hot chocolate or even a glass of cold milk.
Blueberry Skillet Coffee Cake
- 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
- 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 you’re 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 last for generations.
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.