Blueberry Skillet Cake
Prep time
Cook time
Total time
If you don't have an iron skillet, this cake can be baked in a regular 8 or 9 inch square pan, though it will take a little longer to bake in those.
Recipe type: Cake, Coffee Cake
Serves: 8
The Topping:
  • ¼ cup soft butter
  • ½ cup brown sugar
  • ½ cup all purpose flour
  • 1 teaspoon cinnamon
The Cake
  • ½ cup soft butter
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon [or so] fresh lemon zest
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1 tablespoon all flour
  • 1 cup fresh blueberries
  1. Set the oven to 350ยบ. Generously butter an 8 inch cast iron skillet, and set it in the oven to get hot. Depending on your oven, it will probably take about 10 minutes, which is about how long it takes to get the cake mixed up.
Mix up the topping
  1. Using a pastry cutter, or your fingers, blend the butter, brown sugar, flour and cinnamon together in a small bowl. Set aside.
Make the cake
  1. In the bowl of a stand mixer [or large mixing bowl if using an electric hand mixer], cream together the butter and sugar.
  2. Beat in the egg, vanilla and lemon zest.
  3. In a smaller bowl, whisk together the flour, baking powder and salt.
  4. Add the dry ingredients and the buttermilk alternately - half the flour, all the buttermilk, then the other half of the flour, mixing well after each addition.
  5. Mix the 1 tablespoon flour and the blueberries together, and fold into the cake batter.
  6. Carefully remove the hot skillet from the oven, and spread the batter evenly in it.
  7. Scatter the topping mixture evenly over the batter.
  8. Bake for around 25 minutes, until a toothpick or skewer comes out clean, when inserted near the center.
  9. Let cool for 10 minutes, and serve warm, plain or with a sprinkle of powdered sugar.
  10. Remove leftovers from pan, and store in the fridge for up to several days.
Recipe by The Creekside Cook at