Blueberry Skillet Cake

I am so lucky to be living in the land of bountiful wild blueberries. I decided to make a cake that is very similar to the very popular Pineapple Upside Down Cake. Instead of pineapple, I used Blueberries. This is a very simple cake recipe with blueberries and almonds. The cake is very moist and the blueberries are sweet and tender, an easy recipe perfect for a Sunday Brunch or for a light dessert.

Perfectly picked Blueberries.

Melt butter in an iron skillet.

Add brown sugar.

Stir over low heat.

Add orange juice.

Remove from heat.

Layer one cup of Blueberries on top.

In a pot, melt butter.

Remove from heat.

Add milk to melted butter.

Add one egg.

Whisk, butter, milk and egg until blended.

In a large bowl, add dry ingredients, set aside.

Add egg mixture to dry ingredients.

Blend cake batter well until lumps are smooth.

Add toasted almonds to blueberries.

Pour cake batter over blueberries and almonds.

Bake in oven until cake is brown and blueberries are bubbly, about 20 minutes.

Blueberry Skillet Cake
Ingredients:

• 12 tablespoons butter
• 1 cup light brown sugar
• 1/4 cup orange juice
• 1 cup blueberries
• 1/2 cup milk
• 1 egg
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup toasted almonds
• 1/2 teaspoon almond extract

Method:

1. Preheat oven to 400 F.
2. Melt 4 Tbsp butter in an ovenproof skillet ( or an 8-9 inch cake pan). I used and old fashioned black iron skillet. 
3. Stir in brown sugar and continue to stir over low heat until it dissolves. 
4. Remove from the heat and add orange juice. 
5. Layer one cup of blueberries on top, then add the almonds on top of the blueberries. Set aside.
6. In another pot, melt the remaining 8 tbsp of butter. 
7. Remove from the heat and stir in milk and egg, beating well.
8. In a bowl, mix flour, baking powder, salt, and granulated sugar. 
9. Add the milk-egg mixture and beat until smooth, add 1/2 tsp almond extract. 
10. Pour cake batter over blueberries and bake for about 20 minutes, or until a toothpick comes out clean in the center of the cake. Let cool in the pan for 10 minutes. 
11. Turn over on to a plate, berries side up. Serve with whipped cream if you wish. I have linked up to these fabulous blogs!
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Very Berry Nut Crumble

Very Berry Nut Crumble

Summer is here and I have loads of berries!! What to make? What to make?? A berry crumble!! I couldn't decide what to call this Crumble. So many gorgeous berries and toppings!( Strawberry, blueberry, blackberry, raspberry, coconut, almond, pecan Crumble) PHEW!!! What a mouthful, so I came up with Very Berry Nut Crumble, much better, but so many goodies are included in this gorgeous PIE, or as we say CRUMBLE!!

Stir together flour, sugar, oats, and salt.

Grind up pecans.

Add cold butter slices to dry mixture and cut up with two knives.

Cut, cut, cut, I sound like a movie director!!

Keep cutting up until butter is in small pieces.

Add ground up nuts.

Ground up nuts give the Crumble a beautiful flavor.

Add Coconut.

Add Roasted Almond Slivers. Mix topping thoroughly.

Cover fruit with topping and bake! Make sure to place dish on a baking sheet, this will bubble and may spill over!

Very Berry Nut Crumble goes FAST in our home, I wish I had made two!!

Now if you don't have Pecans, you can substitute Walnuts or Macadamias, or whatever is your favorite!

Perfect for a Pie Party or just for dessert! Can't wait until the next Pie Party!

Really delicious! The berries and nuts work so well together with the creaminess of butter.

Shoot!! I have to be quick to take a picture, those kids could smell this Crumble down the street!! Darn It!! Enjoy!! Nettie

Ingredients

1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
1 cup plus 2 tablespoons packed light-brown sugar
1/2 cup old-fashioned rolled oats (not quick-cooking)
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 pint strawberries (fresh or frozen)

1 cup blueberries ( fresh or frozen)

1 cup raspberries (fresh or frozen)

1 cup blackberries (fresh or frozen)

1/2 cup ground pecans

1/2 cup Coconut

1/2 cup Slivered Almonds

NOTE: Berries really cook down, so don't be afraid to pile the berries in!

Directions

1. Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form. Add pecans, coconut and almond slivers to oat topping.
2. In a shallow 2-quart baking dish or 9 inch Pie Plate, toss berries with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving. This post has been linked up to these fabulous BLOGS!
   
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