Gina Marie's Blueberry Skillet Cake

Gina Marie's Blueberry Skillet Cake

 

Ingredients:

4 Ounces (1 Stick) Unsalted Butter
1 Cup Milk
1 Cup Sugar
1 Cup Flour
1 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Cups Blueberries (plus optional 1 tablespoon sugar if blueberries are not very sweet)

Directions:

If using fresh blueberries, rinse and drain well.

If using frozen blueberries, microwave for 2 to 3 minutes full power to thaw. Drain liquid.

If blueberries are not very sweet, mix with 1 tablespoon sugar. Set blueberries aside.

Use either a 9" or 10" cast iron skillet with an oven-proof handle and preheat oven to 375 degrees

OR

Use a 10" glass pie pan and preheat oven to 350 degrees

Cut butter into about 8 slices to speed melting process, place in skillet/pan then put in oven until the butter is melted. Keep an eye on the butter -- you don't want it to burn. As soon as the butter has melted, remove skillet/pan from oven.

In a medium-large bowl, mix together milk, sugar, flour, nutmeg, cinnamon, salt and baking powder. Stir until well-blended and relatively smooth. Add the melted butter to the mixture (but DON'T wash or wipe out the pan/skillet) and stir batter until blended.

Pour batter into pan/skillet. Pile the blueberries in the center of the batter. Bake about 30 minutes or until the top and edge of the cake have browned and the blueberries are tender. Makes 6 to 8 servings.

I used frozen blueberries (thawed, drained and mixed with a tablespoon of sugar) in the cake shown below.

I also dust the cake with powdered sugar before serving.

As my Mom and Grandmother always said, "Mangia! Mangia!"