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Blueberry Crumb Coffee Cake in a Cast Iron Skillet

Blueberry Crumb Coffee Cake in a Cast Iron Skillet Bliss

Delight in this Blueberry Crumb Coffee Cake in a Cast Iron Skillet, a simple yet delicious breakfast or brunch treat bursting with flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Salt Use a fine grain for better distribution.
  • 1 cup Butter (softened) Can be replaced with a vegan butter alternative for a dairy-free option.
  • 1 cup Granulated Sugar Use brown sugar for deeper flavor.
  • 2 teaspoons Vanilla Extract Try almond extract for a different twist.
  • 1 large Egg Egg replacement options include flaxseed or applesauce for vegan preparation.
  • 1 cup Milk Substitute with buttermilk or plant-based milk for a dairy-free version.
  • 2 cups Fresh Blueberries Substitute with other berries like raspberries or blackberries as desired.
For Greasing the Skillet
  • 2 tablespoons Cold Butter Can use nonstick spray as an alternative.
For the Crumb Topping
  • 1 cup Flour Choose a finer flour for a delicate texture.
  • 1/2 cup Sugar Consider using brown sugar for a richer flavor.
  • 1/2 cup Cold Butter Always use cold to achieve the perfect crumb.

Equipment

  • Cast-iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your cast iron skillet with cold butter.
  2. Combine the softened butter and granulated sugar in a mixing bowl and beat until light and fluffy.
  3. Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add it to the butter mixture alternately with milk until just combined.
  4. Pour the batter into the prepared skillet, spreading it evenly.
  5. Sprinkle fresh blueberries evenly over the batter.
  6. Combine flour and sugar for the crumb topping, then cut in cold butter until the mixture resembles coarse crumbs. Sprinkle over blueberries.
  7. Bake for approximately 50 minutes, checking doneness with a toothpick.
  8. Allow the cake to cool in the skillet for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 50mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Enjoy this coffee cake as a comforting treat for breakfast or brunch, perfect with a cup of coffee or tea.

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