Blueberry Skillet Crumb Cake
Make a fun blueberry skillet crumb cake as an easy-going homemade dessert perfect for every occasion.
Servings: 8
Ingredients
For the Crumb Topping:
- 1 Cup all purpose flour
- 2/3 Cup granulated sugar
- 1/4 Teaspoon salt
- 1/2 Cup butter cold
- 1/2 Teaspoon ground cinnamon
For the Cake:
- 2 Cups Plus 1Tablespoon all purpose flour
- 1 1/2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon ground cinnamon
- 1/4 Teaspoon baking soda
- 3/4 Cup butter at room temperature
- 1/2 Cup granulated sugar
- 1/2 Cup brown sugar
- 2 eggs
- 1 1/2 Teaspoons vanilla extract
- 1/2 Cup sour cream
- 1 Cup blueberries fresh
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a skillet or baking dish with butter and sprinkle 1 tablespoon of flour evenly over the butter.
- We are going to start with the crumb topping. In a small mixing bowl, cut together the flour, sugar, salt and butter using a pastry cutter or fork. The mixture should be the size of small peas. Place in the fridge until you are ready to use.
- In a medium mixing bowl, whisk up 2 cups of the flour (save the additional tablespoon for later use), baking powder, salt, cinnamon and baking soda, set aside for a minute.
- In the bowl to your stand mixer, cream the butter on high using the paddle attachment until smooth, about 2 minutes.
- Add the granulated sugar and the brown sugar and continue mixing on high until smooth, about 3 minutes.
- Add the eggs. Do one at a time, mixing thoroughly before adding the second one.
- Add the vanilla extract in with the second egg and combine.
- Add one-third of the flour mixture into the stand mixer bowl and beat on low increasing speed as you go along until combined. Continue adding the flour mixture in one-third increments, mixing between each addition.
- In a small bowl, add one tablespoon of flour to the cup of blueberries. Stir until the berries are thoroughly coated with flour.
- Add the floured blueberries to the batter and fold them in so they are evenly distributed.
- Pour the batter into the prepared pan.
- Top with the chilled topping.
- Bake for 50 to 55 minutes or until a toothpick or skewer comes out clean of batter. Cool for 15 to 20 minutes before serving. Serve warm or at room temperature
Notes
For the streusel topping: Use chilled butter. This makes it much easier to "cut" into the flour when preparing the crumb mixture.
Coat the blueberries well: Make sure they are completely coated in flour to prevent sinking.
Don't overbake: Use a cake tester, like a thin metal skewer, and insert it into the middle. A toothpick inserted is great, too. As soon as it comes out clean, the cake is ready. Don't leave the cake to overbake.
Present it beautifully: For a special occasion, dust the blueberry crumb cake recipe with powdered sugar and serve it with a side of fresh blueberries.
Coat the blueberries well: Make sure they are completely coated in flour to prevent sinking.
Don't overbake: Use a cake tester, like a thin metal skewer, and insert it into the middle. A toothpick inserted is great, too. As soon as it comes out clean, the cake is ready. Don't leave the cake to overbake.
Present it beautifully: For a special occasion, dust the blueberry crumb cake recipe with powdered sugar and serve it with a side of fresh blueberries.
Nutrition
Calories: 518kcal | Carbohydrates: 105g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 54mg | Sodium: 397mg | Potassium: 199mg | Fiber: 3g | Sugar: 47g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 4mg
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