Blueberry Skillet Cake
A warm, fruity blueberry skillet cake with a tender crumb and sweet blueberry filling, perfect for a cozy dessert or brunch treat for family and friends.
Ingredients
Instructions
- Cream margarine and sugar until fluffy.
- Combine flour, baking powder, and salt.
- Beat into margarine mixture, alternating with milk.
- Stir in almond extract.
- Mix 1 teaspoon almond extract into blueberry pie filling.
- Spoon batter into the bottom of an ungreased 10-inch heavy skillet.
- Carefully spread cake batter over the blueberry pie filling.
- Bake at 350°F (175°C) for 55 to 60 minutes or until the cake springs back.
- Let stand for 5 minutes.
- Turn out onto a plate and serve.
Tips & Substitutions
For a lighter version, you can substitute half of the margarine with unsweetened applesauce. If you don’t have almond extract, vanilla extract works well too. Ensure your butter is softened to room temperature for the best creaming results. Keep an eye on the baking time, as ovens can vary; check for doneness by inserting a toothpick into the center.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of Hot Chocolate For Breakfast or a refreshing glass of Strawberry Pineapple-Ade Punch. Consider adding a sprinkle of powdered sugar on top for a touch of elegance.
Storage & Reheating
Store any leftover Blueberry Skillet Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Skillet Cake contains roughly 203 calories, with 5g protein, 42g carbohydrates, and 2g fat. It is a good source of iron (14% of the Daily Value), vitamin C (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1122mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of pie filling?
Yes, you can substitute fresh blueberries for the pie filling. However, you may need to adjust the sweetener and add a bit of cornstarch to thicken the mixture, as fresh blueberries contain more moisture. Aim for about 2 cups of fresh blueberries, lightly sweetened to taste.
Is there a gluten-free option for this recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture. Also, double-check that all other ingredients, like baking powder, are gluten-free as well.
Can I make this cake in advance?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. It’s best to keep the blueberry filling separate until you are ready to bake to prevent the batter from becoming too wet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).