Blueberry Skillet Coffee Cake

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

5 from 1 vote

Blueberry Skillet Coffee Cake – a homemade cake batter with fresh blueberries topped with sweetened crumb topping baked in my favorite cast iron skillet pan.

Prep Time15

Cook Time50

Total Time1 5

Course: Desserts

Cuisine: American

Keyword: Blueberry Skillet Coffee Cake

Servings: - 10 servings

Calories: 393kcal

Author: Lois

Ingredients

Cake Batter

2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup softened butter
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

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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

Add ½ cup chopped pecans or chopped walnuts to the crumb topping mixture for added crunch!

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