Blueberry - Lemon Curd Skillet Cake

Yield: 8

Author: Brooke McKasson

Print

With ImageWithout Image

Blueberry Skillet Cake with Lemon Curd - Gluten and Dairy Free

Blueberries, Lemon Curd, Cinnamon - come on. Check out my blog for a dairy free lemon curd recipe or make your own.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 2 cups gluten free all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 stick unsalted vegan butter, melted
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla
• 1/2 cup unsweetened non dairy milk
• 1/2 cup vanilla non dairy yogurt
• 2-3 cups fresh or frozen blueberries
• Dairy free lemon curd

Instructions

1. Turn oven to 350 and place a 12 inch cast iron skillet inside on the top rack.
2. Whisk the dry ingredients (flour through cinnamon) in a medium bowl and set aside.
3. In a large bowl, whisk together the eggs and vanilla, then add the rest of the ingredients, whisking vigorously until the sugar is dissolved.
4. Pour in the dry ingredients and mix lightly - only until incorporated.
5. Fold in the blueberries.
6. Take the skillet out of the oven and pour the batter into the skillet, smoothing it out evenly.
7. Using two spoons, make little divots with one spoon and add small 1/2 tsp drops of lemon curd around the top of the cake mixture.
8. Place in the oven and bake for 45-50 minutes until a toothpick comes out fairly clean. Allow to cool a few minutes before serving. Add small dollops of more lemon curd or vanilla ice cream. Enjoy!

Notes

Recipe adapted from https://www.thekitchenwhisperer.net/2014/10/07/blueberry-skillet-cake/

Did you make this recipe?

Tag @brookieleighs on instagram and hashtag it #