Monday, July 29, 2013

Easy Blueberry Skillet Cake

My love of breakfast goodies also runs over into brunch items too.

Having brunch with close friends is always fun.  Taking the time to eat outdoors is always a treat during the summer in Los Angeles.  The weather is generally cooler in the morning and it's a great time to sit and relax, laugh with friends and enjoy the day before the heat blasts us back inside for cover and cool air-conditioning.  

I came across a wonderful dish from Paula Deen that is perfect for a summer brunch. It's semi-homemade using canned biscuits as the base for the cake.  Add some fresh berries and some flavor powerhouses like brown sugar and cinnamon, and you have a winning combination!

Not only was this easy to put together, it feeds a crowd, and you serve it in the dish you cook it in!  How easy is that?  I love using my cast iron skillets to bake in and serve with.  Double duty all the way!  So off to the brunch this went and the most important part?  The taste!  I love anything with cinnamon and brown sugar.  So this was an instant winner for me.  However, the addition of the blueberries put this over the top.  

Let's just say there won't be any leftovers!

Easy Blueberry Skillet Cake
Adapted From Paula's Best Dishes Episode: Breakin' For Breakfast
Servings: 4 to 6
Prep Time: 10 min
Cook Time: 35 min
Difficulty: Easy


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


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 20 minutes. Allow to cool slightly and serve from the skillet. 

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