Blueberry Muffin Skillet Cake and a Book Review #CakeSliceBakers

Next time you have company for breakfast or brunch, serve this fun Blueberry Muffin Cake instead of individual muffins.  

It's time for the Cake Slice Bakers.......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

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

• All That's Left Are The Crumbs
• Karen's Kitchen Stories

Tart Cherry Almond Cake

• A Little Bit of All Right
• My Recipe Reviews

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.  

Desserts, Breakfast, Brunch, Cake, Coffeecake, Blueberries

Desserts, Breakfasts

American

Yield: 12 servings

Author: Wendy Klik

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

1. 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.
2. With mixer still on low speed, slowly stream in the oil and almond extract until incorporated. Increase speed to medium and mix until well blended. Add the eggs, one at a time, beating well after each. Remove the bowl from the stand mixer and scrape with a spatula.
3. 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.
4. 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.
5. Let rest for 15 minutes before serving.

Notes

Adapted from a recipe found in The Cake Book.

Nutrition Facts

Calories

444.55

Fat (grams)

26.49 g

Sat. Fat (grams)

9.48 g

Carbs (grams)

48.12 g

Fiber (grams)

1.45 g

Net carbs

46.66 g

Sugar (grams)

24.88 g

Protein (grams)

5.03 g

Sodium (milligrams)

415.4 mg

Cholesterol (grams)

78.67 mg

Similar Recipes

Orange Coffee Cake with Pecan Streusel

Blueberry Ginger Coffee Cake

Raspberry Jam Coffeecake

https://adayinthelifeonthefarm.blogspot.com/2024/07/blueberry-muffin-skillet-cake-and-book.html

Property of A Day in the Life on the Farm