Easy Blueberry Skillet Cake

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Easy Blueberry Skillet Cake Easy Blueberry Skillet Cake Recipe Courtesy of


Servings: 4 to 6
Prep Time: 10 min
Cook Time: 35 min
Difficulty: Easy

Ingredients Add to grocery list

Streusel Topping:

1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons (1/4 stick) unsalted butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Coffee Cake:

2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light brown sugar
1 (12-ounce) tube buttermilk biscuits
1 cup blueberries, fresh or frozen and thawed

Directions

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

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

In a 9-inch cast-iron or other ovenproof skillet, cook the 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.

Tools You May Need

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Reader Comments:

54321

I have always loved your show and recipes especially quick and easy ones. I would love to see you back on television.

By Becky Collins on January 31, 2014

54321

Made exactly as the recipe said, only used 14oz tube Buttermilk biscuits. This is so good I can;y believe it takes less than 45 minutes to make start to taking out of oven. I wouldn't change a thing.

By Karen Minassian on July 05, 2013

54321

This is so easy and delicious! It tastes like you baked all!! I didnt even use a food processor for the crumbs. I simply mixed well with a spoon. The key is to have soft butter. I have made it twice now. I made half blueberries and half apple...very yummy!~ This is a keeper!!

By lisa on October 04, 2012

54321

Made this recipe, but forgot to buy the almonds so poured a little amaretto over the cake after it began cooking. I personally thought the biscuit part of the interior cake was less moist than I like (used Pillsbury Grands Buttermilk biscuit dough), but my friends loved it and ate it voraciously. It was easy and I will make it again. We are big Paula Deen fans and make it a tradition to visit Lady and Sons when we make it to Savannah!

By Robert Baker on September 12, 2012

54321

I gave this 5 stars. very easy to make. A hit with my 4 year old. I blended my struessel mix in a blender on crumb setting. didnt actually crumb all the way but I finished blending it with a spoon. I used pillsbury biscuits. I also used blackberry instead of blueberries because I didnt have any. I was a little worried but the blackberries actually came out DELICIOUS!. This dish is a first but will not definitely be the last ---- a special dish for guests for sure! Love u Paula Deen!!!

By Sam on April 14, 2012

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