Skip to main content Share
& Save

Easy Blueberry Skillet Cake

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 8


Streusel Topping

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

Coffee Cake

  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1 (12-oz) tube buttermilk biscuits
  • 1 cup fresh or frozen blueberries, thawed


Streusel Topping

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

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.

I'm not interested