Blueberry-Almond Skillet Cake

Blueberry-Almond Skillet Cake is a delicious and easy-to-make dessert that is perfect for any occasion. This recipe yields a moist and tender cake with a nutty and slightly crunchy texture from the sliced almonds. The addition of fresh blueberries adds a burst of fruity flavor that pairs perfectly with the buttery and almond-infused cake.

Author: Sunday Table

Category: Dessert

Cuisine: American

Difficulty: HARD

Prep. Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Servings: 8 Serves

Calories: 218 kcal per serving

Ingredients

⅛ - Chocolate syrup
⅛ - Powdered White Sugar
⅛ - Couscous
⅛ - Onion soup dry mix
⅛ - Unsalted Cashews
1 Ounce - Mango Nectar
⅛ - Reduced Sodium Bacon
2 Gram - Cress
2 ½ Gram - Oyster crackers
⅛ - Sweet green peppers
2 ½ Gram - flour
2 Handful - fakeingredient
1 Cup - NOMATCH

Instructions

Preheat oven to 350* F. Combine flour, baking powder, and salt. Set aside. Butter and flour a 10-inch skillet.
Mix 6 Tbs. with the sugar until creamy. Add eggs one at a time until incorporated, and then mix in extracts.
Mix in half the flour and half the buttermilk, and then repeat with remaining ingredients. Fold in 2/3 c. almonds.
Melt remaining 4 Tbs. butter. Stir in brown sugar, and mix with blueberries. Spread in pan, and sprinkle remaining almonds over the blueberries. Cover with the cake batter. Bake for 35-40 minutes, or until a toothpick comes out with a few crumbs.
Cool, flip onto a plate, and serve with cream or ice cream.