Things have been going well, and although my tummy is getting bigger and rounder, everyday (overnight it seems!), I have been feeling really good and definitely loving all of this energy lately! I’ve been wanting to do a lot more baking but I’m trying to keep my sugar intake to a minimum. It’s so hard! It’s also a challenge since sugar and baking are naturally a pair. 
This cake is just like a crumbly blueberry muffin only it’s baked in a cast iron skillet. I love baking in a skillet – cornbread, upside down cakes, quickbreads – simple, homey, and rustic. The recipe comes from Gourmet magazine and uses whole wheat pastry flour which gives the cake a sort of nutty flavor, fiber, and lots of other vitamins. Since it is pastry flour rather than pure whole wheat, the cake is moist and has flaky crumb. My only changes – I used half and half for the milk and I added an almond crumb topping to give it more of a coffee cake-like texture.
The crumb topping adds a bit more sweetness and crunch but this cake really doesn’t need it. It’s delicious on it’s own. Here is the recipe I used for the cake. Enjoy!
{ 26 comments… read them below or add one }
Have been thinking of you. Hope everything’s well Lisa.. Good luck and love. xoxo
Hi Soma!
Thanks for your sweet note. I am fine, baby is great too. Just been so busy with her it’s crazy. I’ve been thinking about my next post though lately. I can’t wait to get back to cooking and blogging regularly! Hope you are well, see you soon!
xoxo
Hi Lisa, What a superb blueberry cake! absolutely beautiful
Cheers,
Aldy
Thank you for visiting!
One more delicious reason I have got to get a cast iron skillet.
This cake looks delectable, and your photography is excellent! Can’t wait to try this out next time I’m craving some dessert!
What a wonderful idea to bake in the cake in the skillet. The whole wheat pastry sounds so good, wholesome and filling. Love the almond crumb topping. It is from your bake recipes that I got inspired and am using so much almond flour in my baking now.
Yum! This whole wheat skillet cake looks amazing. I am going to have to try this recipe soon…I love blueberries and am always looking for great recipes to use them in! Thanks!
If your cake tastes only half as good as it looks, you have a real winner on your hands. I’d love to have a cup of it with my afternoon coffee. Have a wonderful evening. Blessings…Mary
I love the idea of this delicious looking skillet cake with all those yummy blueberries, a wonderful treat!
I’m loving all the sweet skillet recipes I’m seeing these days! Everyone keeps telling me I should be craving salty because I’m having a boy, but lately all I crave is sugary things and fruit. Maybe the US tech was wrong!
This looks really tasty…and it must be summer somewhere – lots of blueberries in the grocery stores in London these days (imported, of course, but firm and tasty).
Lisa
I found that I love cakes and muffins that are made with whole wheat pastry flour; I like the extra rustic taste. This cake looks beautiful and so so appealing, especially for a morning (sans sickness) start with coffee or tea!
This looks absolutely delicious! One question though…how long do you bake it for?
Hi Liz,
Sorry! I baked mine for 30 minutes. But, definitely go back the individual temperature of your oven. My oven is wacko – runs hot and cooler.
Fresh blueberries like these are a good sign that spring is on its way. Yum!
skillets are marvelous, but i sometimes feel like their uses are so limited! this cake is a fine reason to break mine out!
it’s such a simple yet delicious cake! fantastic!
What a great idea to make a cake in an skilett…looks delicious Lisa
I love your photographs! So beautiful. I am trying to bake with whole wheat and whole grain flours more, so I will give this a try. I’m thinking of trying with pears instead of blueberries.
Thanks!
Lindsay
I make a lot of skillet cornbread, but have yet to venture into the cake or cookie realm. Once berries are back in season, I’m hoping for a raspberry or strawberry skillet cake. Maybe with a little orange zest and brown sugar instead of white.
Also, we made your broccoli soup the other day and were quite pleased. Our frozen bodies thanked us!
Cheers,
*Heather*
Glad you liked the soup- it’s a mellow one in taste but still good. I like to add a lot of spice to mine.
This is beautiful (and looks delicious!). I love cooking and baking in my skillet. I also really like the light and simplicity in your photos.
Thank You!!
Mmm I love the idea of making a cake in my cast iron skillet. I love the big fat juicy berries visible in the slice, too. Delicious!
What a delightful & wonderfully looking ww blueberry cake!!
Looks fabulous too! Enjoy your pregnancy!!
A wonderful cake!
Cheers,
Rosa