Easy Blueberry Skillet Cake Recipe by Paula Deen

Level: Easy

Time: 45 MINUTES

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  • 1/4 cup slivered almonds
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, divided
  • 2 1/2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon light brown sugar
  • 1 (12 oz) tube buttermilk biscuits
  • 1 cup blueberries, fresh or frozen and thawed


For the streusel topping: Combine the almonds, sugar, 2 tablespoons butter, flour and cinnamon in a food processor and pulse until large crumbs form.

For the coffee cake: Preheat the oven to 375°F.

In a 9-inch cast-iron or other ovenproof skillet, cook the remaining 2 tablespoons butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes. Allow to cool slightly and serve from the skillet.

Easy Blueberry Skillet Cake


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