Skillet Blueberry Coffee Cake
Made in one bowl, this skillet blueberry coffee cake is wonderful for breakfast or dessert!
Servings 8 servings
Calories 141kcal
Ingredients
- 4 tablespoons unsalted butter room temperature, plus more for the skillet
- 1 cup all-purpose flour plus more for the skillet
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon coarse salt
- ¾ cups plus 2 tablespoons sugar
- 1 large egg
- ½ cup buttermilk
- ½ cup fresh blueberries washed and dried
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (195°C). Grease an 8-inch oven-safe skillet with butter and dust with flour. Set aside.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- With a stand mixture or electric mixer on medium speed, beat butter and 3/4 cup sugar until pale and fluffy, 3 to 5 minutes. Beat in the egg. Slowly add in the flour mixture in 3 batches, alternating with the buttermilk. Then beat until combined.
- Pour the batter into the prepared skillet and smooth the top. Sprinkle on the fresh blueberries. Then sprinkle the remaining 2 tablespoons sugar over top.
- Bake the cake until golden brown and a cake tester into center comes out clean, around 35 to 40 minutes.
- Transfer to a wire rack to cool slightly before serving. Enjoy!
Nutrition
Serving: 1oz | Calories: 141kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 241mg | Fiber: 1g | Sugar: 5g
