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Blueberry Breakfast Skillet Cake

My daughter started kindergarten this year, and her school has more volunteer activities than a telethon at Christmas time. Someone has to feed them, so since I love to cook I volunteered to make breakfast for one of the morning volunteer activities. Little did these folks know they became unknowing guinea pigs for one of my new recipes! So today I’m bringing one very lucky volunteer group this delicious blueberry breakfast skillet cake. I wish I could sit in on this meeting!

Ready for the oven.

Blueberry Breakfast Skillet Cake

3/4 cup all-purpose flour

3/4 cup whole-wheat flour

1/4 cup almond meal (optional, if opting out add more flour)

1/2 cup oats

1 1/2 teaspoon baking powder

3/4 cup brown sugar

1/8 teaspoon salt

1/2 cup or 1 stick of butter, melted

2 eggs, whisked

1/2 cup vanilla yogurt

1/4 cup milk

1 cup frozen blueberries rinsed, drained and slightly thawed

Topping

1/4 cup all-purpose flour

1/4 cup whole-wheat flour

1/3 cup brown sugar

1 teaspoon cinnamon

pinch of nutmeg

3 tablespoons butter, soft (I only had salted, and it turned out perfectly)

Preheat oven to 350 degrees and lightly grease a 10 to 12 inch cast iron skillet. Mix the flours, sugar, salt, baking powder, almond meal and oats. Add the butter, eggs, yogurt and milk. Stir until combined, do not over stir. Fold in the blueberries and set aside. To make the topping combine the dry ingredients, then using a fork mix in the butter until crumbly. Pour the cake batter into the skillet and sprinkle the topping evenly over the top. Take the fork and slightly stir the cake to get the topping into the center of the cake. Bake for 40 minutes or until toothpick comes out clean. Serves a crowd, pleases a crowd.

 

Looking for more ways to cook blueberries? Babble has 20 Best Recipes!

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