Easy Blueberry Skillet Cake

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Streusel Topping:
  • 1/4 cup slivered almonds
  • 1/4 cup granulated sugar
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 1/2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • Coffee Cake:
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 tablespoon light brown sugar
  • 1 (12-ounce) tube buttermilk biscuits
  • 1 cup blueberries, fresh or frozen and thawed
Directions

For the streusel topping: Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form.

For the coffee cake: Preheat the oven to 375 degrees F.

In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes. Allow to cool slightly and serve from the skillet.


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    This recipe is featured in:

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