Next time you have company for breakfast or brunch, serve this fun Blueberry Muffin Cake instead of individual muffins.
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book
- The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for July 2024 were ~
Blueberry Muffin Skillet Cake
Gavin's S'mores Cake
- No member of the group choose to bake this cake
My husband was teaching a CPL class and I made this to serve to the
students with coffee before class started. It was a huge
hit.
This cake is quick, easy, and made with common everyday
ingredients. It reminded me of a cake my Grandmother would make
and serve. My grandmother emigrated here from Czechoslovakia at a
young age, coming through Ellis Island in the late 1800's and joining
relatives in Minnesota before finally settling here in Michigan where
her children were born and raised.
I have been reading the Red River Valley Series about the Bjorkland
family who emigrated to the Dakotas from Norway during this same time
period.
I finished this fourth book of the series but had yet to share a review. When I made this cake and was reminded of my Grandmother it made me recall this series. This cake is something that I can see being made in the kitchens in these stories.
We have followed the Bjorklunds as they made their way from New York
to the Dakotas. We have watched them homestead some land near
the Red River. We have watched as they suffered hardship,
tragedy and death and yet the Bjorklund women remained strong and kept
their husbands' legacies alive.
We have watched as children were born, new marriages were formed, new
neighbors arrived, and more family members emigrated. We have
watched their acreage become a town with a church, school, and
smithery. In this fourth book we watched as the railroad came
through town, causing it to grow exponentially with hotels, boarding
houses, restaurants, and stores.
I look forward to the rest of the series. I have developed a strong
friendship-like feeling for all the characters in this story and am
anxious to see how life turns out for them.
I made some adaptations to the recipe. I used light cream instead
of whole milk and kosher salt instead of sea salt.
We are leaving tomorrow morning to head up north for some hiking and
kayaking so no menu this week.
Yield: 12 servings
Blueberry Muffin Cake
Next time you have company for breakfast or brunch, serve this fun
Blueberry Muffin Cake instead of individual muffins.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- 1 c. + 2 T. granulated sugar
- zest of 2 large lemons
- 3/4 c. olive oil
- 1/2 stick butter, room temperature
- 3 eggs
- 1 1/4 c. light cream
- 1 1/2 t. almond extract
- 2 2/3 c. flour
- 1 1/2 t. baking powder
- 1 t. baking soda
- 1 t. kosher salt
- 2 c. fresh blueberries
- 1/3 c. sugar for garnish, if desired
Instructions
- Place the sugar and lemon zest in the large bowl of a stand mixer, fitted with the paddle attachment, and run on low speed for a minute, until fragrant.
- With mixer still on low speed, slowly stream in the oil and almond extract until incorporated. Add the butter and increase speed to medium. Mix until light and fluffy. Add the eggs, one at a time, beating well after each.
- Reduce mixer speed to low and add the milk until well incorporated. Remove the bowl from the stand mixer and scrape with a spatula.
- Combine the flour, baking powder, baking soda and salt. Add half to the wet ingredients and fold in with the spatula just until combined. Repeat with the remaining flour mixture. Let rest for 30 minutes while you preheat the oven.
- Pour half of the batter into a cast iron skillet that has been treated with baking spray. Sprinkle 1 1/2 cups of the blueberries over the batter and then top with the remaining batter. Sprinkle with the remaining blueberries. Sprinkle with the 1/3 cup of sugar, if using, and bake in a preheated 350* oven for 45-50 minutes, until a skewer inserted in the center of the cake removes cleanly.
- Let rest for 15 minutes before serving.
Notes
Adapted from a recipe found in The Cake Book.
Nutrition Facts
Calories
444.55Fat (grams)
26.49 gSat. Fat (grams)
9.48 gCarbs (grams)
48.12 gFiber (grams)
1.45 gNet carbs
46.66 gSugar (grams)
24.88 gProtein (grams)
5.03 gSodium (milligrams)
415.4 mgCholesterol (grams)
78.67 mg
Property of A Day in the Life on the Farm
It must be so fun to hear how much your cake was enjoyed. Ever since I retired I can't take my creations to work! I'm jealous of your skillet.
ReplyDeleteIt was my grandmother's skillet. I love that skillet.
DeleteYour cake looks delicious! I love the stories of your grandmother and the books, too.
ReplyDeleteThanks Susan
DeleteWhat a great recipe and glad you shared your family memories that it evoked. I haven't picked up the others in this series. Too many other things I want to read first.
ReplyDeleteI am on a hiatus from them right now but they are well narrated and great to listen to while I'm walking.
DeleteHi, I wanted to know when do you add the cream and butter? How big is your cast iron skillet?
ReplyDeleteThank you so much for catching my booboo. I have amended the recipe. I used a 10" skillet. You could use larger but might need to adjust the time.
Delete