Easy Blueberry Skillet Cake

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
Share This Recipe


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


  1. For the streusel topping: Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form.
  2. For the coffee cake: Preheat the oven to 375 degrees F.
  3. 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.