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Homemade blueberry coffee cake sliced and being served from skillet pan.
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5 from 1 vote

Blueberry Crumb Coffee Cake in a Cast Iron Skillet

This blueberry crumb coffee cake is made from scratch and baked in a cast iron skillet for even baking and a soft, tender crumb. Fresh blueberries and a buttery crumb topping make it perfect for breakfast, brunch, or an easy dessert served warm or at room temperature.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Desserts
Cuisine: American
Keyword: Blueberry Skillet Coffee Cake
Servings: 10 servings
Calories: 393kcal
Author: Lois

Equipment

Ingredients

Cake Batter

  • 2 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • ½ cup milk
  • 1 cup fresh blueberries
  • 1 tablespoon cold butter to grease the bottom of the cast iron skillet.

Crumb Topping

  • ⅔ cup flour
  • ½ cup granulated sugar
  • ¼ cup cold butter cut in small pieces

Instructions

  • Preheat oven to 350 degrees. Spread 1 tablespoon cold butter on the bottom of a 12 inch cast iron skillet.
  • Prepare the crumb topping by combining the flour and sugar in a small bowl. Cut in the butter until crumbly just as you would when making an apple crisp. Set aside.
  • In a separate bowl, combine the flour, salt and baking powder. Set aside while you prepare the cake batter.
  • In the bowl of a KitchenAid fitted with the paddle attachment, cream together the butter and sugar on medium speed for 2 minutes until light and fluffy.
  • Add the egg and vanilla extract.
  • Mix well until combined and smooth, scraping the sides of the bowl with a rubber spatula as necessary.
  • Begin adding the flour and milk in alternating portions. Mix until just combined and smooth.
  • Spread the cake batter into the bottom of the prepared cast iron skillet using a rubber spatula.
  • Add the blueberries to the top of the cake batter.
  • Evenly sprinkle the crumb topping on top of the blueberries.
  • Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Notes

Tips

  • Use cold butter for the crumb topping so it stays crumbly and bakes up crisp instead of melting into the cake.
  • Toss the blueberries with a tablespoon of flour before folding them into the batter to help keep them evenly distributed.
  • Preheat the oven fully before baking so the batter sets quickly and the cake rises evenly.

Storage & Make Ahead:

  • Store leftover coffee cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
  • The cake can be baked a day ahead and served at room temperature or gently warmed before serving.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 58g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 273mg | Potassium: 77mg | Fiber: 1g | Sugar: 32g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg