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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