Lemon Blueberry Skillet Cake

Today marks my first full week of being home with the baby on maternity leave alone and Selim’s first week being back at work. I’m learning that neither is easy. Selim has to get up early, after having frequently interrupted sleep all night, go to work all day, and be separated from this little baby he loves so much. Me, I don’t have to do most of those things, but my life completely revolves around this little 8 pound dictator. We’re lucky though – from what we understand, she’s a really good baby. (Of course, we think she’s the best baby in the entire world…!)

But I wanted to celebrate our first week back at work/home alone and have been thinking about making this cake all week. We have some lovely summer blueberries and several lemons that have been staring at me from our kitchen all week. I got this recipe from one of my favorite blogs, Seasons & Suppers (as I’ve mentioned several other times on here… Other recipes of hers that we’ve tried & shared here: Prosciutto & Basil Topped Lemon Ricotta Pappardelle & Maple & Mustard Pork with Shallots). Every recipe from this blog looks amazing, partially due to her gorgeous photography, and every single one I’ve been has turned out wonderfully! The original recipe is just for lemon cake; I added the blueberries after thinking about the combination of lemon and blueberry for the past week. Most of the blueberries sunk to the bottom while baking, making this feel like halfway between a crumble and a cake at the end. It’s moist and flavorful; definitely a keeper even if it doesn’t exactly look like a cake in the end! Also, don’t be alarmed when your pour the liquid “sauce” over the cake batter at the end. It seems like a lot of liquid and maybe a bad idea and maybe you misread the recipe – don’t worry!

Lemon Blueberry Skillet Cake

(Adapted from Seasons & Suppers)

Ingredients:

• 1/2 cup butter + extra
• 1 cup sugar (divided)
• 2 lemons, juiced (divided)
• 2 eggs
• 1 tsp vanilla
• 1 tbsp milk
• 3/4 cup AP flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 {heaping} cups fresh blueberries
• 2 tbsp cornstarch
• Hot water
• Powdered sugar

Instructions:

1. Preheat oven to 375 degrees. Grease a 10 inch cast iron skillet (or a similarly-sized baking dish) with some extra butter.
2. In bowl of stand mixer, cream together the butter and 1/2 cup sugar. Once combined, add in the juice of 1/2 a lemon.
3. In a small bowl, lightly beat the 2 eggs together, then add them to the mixture. Follow this with the vanilla and milk.
4. Meanwhile, sift together the flour, baking powder, and salt. Slowly add this into the mixture. Once combined, gently stir the blueberries in by hand.
5. Now, spoon the batter into the greased skillet and spread out evenly.
6. In another bowl, stir together the remaining 1/2 cup sugar with the cornstarch. Place the remaining juice from the other 1 1/2 lemons in a measuring cup. Additionally, fill to the 1 1/4 cup mark with hot water. Whisk this in with the sugar and cornstarch mixture.
7. Once combined, gently pour over top of the batter and immediately place in the oven.
8. Bake for 35-40 minutes.
9. Sprinkle with powdered sugar prior to serving.