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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Blueberry Skillet Cake Recipe

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This recipe for Blueberry Skillet Cake is from E-LAB-ORATE 5th Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Streusel Topping:
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons (1/4 stick) unsalted butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Coffee Cake:
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light brown sugar
1 (12-ounce) tube buttermilk biscuits
1 cup blueberries, fresh or frozen and thawed
Directions:
Directions:
For the streusel topping: Combine the almonds, sugar,
butter, flour, and cinnamon in a food processor and pulse
until large crumbs form. For the coffee cake: Preheat the
oven to 375 degrees F. In a 9-inch cast-iron or other
ovenproof skillet, cook the butter and brown sugar over
medium heat until melted. Arrange the biscuits in a single
layer in the skillet. Scatter the blueberries over the biscuits,
and then distribute the streusel topping over the berries.
Bake until the biscuits are golden and a tester inserted in the
center of a biscuit comes out clean, about 30 minutes. Allow
to cool slightly and serve from the skillet.
Personal Notes:
Personal Notes:
Personal Notes: I've substituted pecans and walnuts for the
almonds.

 

 

 

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