Our Blueberry Skillet Crumb Cake Will Have You Begging For Another Slice
Have you ever eaten a blueberry muffin and thought, If only this was 4 times the size? This breakfast cake is full of fresh blueberries, topped with an almond-flecked crumb, and served straight from a buttery skillet it's baked in. While tart pops of juicy blueberries and crumbly topping star in this cake, the lemon zest and almond flavor keep you coming back for a second slice. Cut thick wedges to eat with weekend brunch or keep it around on the counter to snack on with a casual piece here and there, as this simple cake will keep for several days at room temperature.
There are a few simple tips that make this simple cake so good. Tossing the crumb mixture with a fork instead of a spatula creates large individual crumbs—don’t be tempted to stir the whole mixture together at once; the order of mixing does make a difference in overall texture. Creaming the butter and sugars with zest perfumes the batter with essential oils from the lemon peel. Undermixing the batter, especially right after the last addition of dry ingredients, is key to a plush and tender cake.
Fresh blueberries gently folded in avoids a mottled purple batter and incorporates the last bits of flour without overworking the batter. Finally, lightly pressing the crumb topping into the batter itself adheres the large crumbs to the cake immediately, allowing the cake to bake as one, and creating cleaner slices!
Did you try the recipe? Let us know how it went in the comments!
Yields: 8-10 servings
Prep Time: 25 mins
Total Time: 1 hour 20 mins
Ingredients
1 1/4 c.
(2 1/2 sticks) unsalted butter, room temperature, divided
1 c.
(215 g.) packed light brown sugar, divided
1/2 c.
(100 g.) plus 2 tbsp. granulated sugar, divided
3/4 c.
sliced almonds
1 tsp.
ground cinnamon
2 3/4 c.
(330 g.) all-purpose flour, divided
Kosher salt
1 1/4 tsp.
baking powder
1/4 tsp.
baking soda
Zest of 1 lemon
2
large eggs, room temperature
1/2 tsp.
almond extract (optional)
1/2 tsp.
pure vanilla extract
1/3 c.
plain Greek yogurt
2 c.
fresh blueberries, divided
2 tbsp.
confectioners’ sugar, sifted (optional)
Directions
Place a rack in center of oven; preheat to 350°. In a 12" ovenproof skillet over medium heat, melt 1/2 cup plus 2 tablespoons butter. Pour butter into a large bowl, leaving a very thin coating of butter in skillet; set aside.
Add 1/2 cup brown sugar and 1/3 cup granulated sugar to bowl and stir until combined. Add almonds, cinnamon, 1 1/4 cups flour, and a heaping 1/2 teaspoon salt and mix with a fork until large crumbs form. Squeeze any dry bits at bottom of bowl to form crumbs. Refrigerate until ready to use.
In a medium bowl, whisk baking powder, baking soda, 1 teaspoon salt, and remaining 1 1/2 cups flour.
In the large bowl a stand mixer fitted with the whisk attachment, beat lemon zest and remaining 10 tablespoons butter, 1/2 cup brown sugar, and 2 tablespoons granulated sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating to blend after each addition. Stir in almond extract (if using) and vanilla extract.
Reduce mixer speed to low. Add dry ingredients in 3 batches, alternating with yogurt in 2 batches, and beat until just combined. Using a spatula, fold in 1 1/2 cups blueberries.
Spread batter in reserved skillet. Scatter remaining ½ cup blueberries on top. Sprinkle crumb topping over, letting a few blueberries poke through. Lightly press topping into batter.
Bake crumb cake, tenting with foil if almonds get too dark, until topping is golden brown and a tester inserted into the center comes out with a few moist crumbs attached, 50 to 55 minutes. Let cool.
Dusting with confectioners’ sugar (if using) and slice straight from pan.
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