Well, hello summer! It feels as if I haven’t seen you in years. Wrap your warm rays around me and freckle up my winterized sun-parched skin.
Okay, I know it really isn’t technically summer yet. June 20 I think is the day, yes? But I’m in the camp anything post Memorial Day is flip flopping, sunscreening and pour-me-a-Rosé time. :)
And with that said, I’m all about the summer desserts. Anything light, fresh and full of juicy fruits is on my radar. So when I came across this recipe in my weekly Parade magazine, I placed it in my ever-growing ‘to make’ pile.
Viola! I made it about a week ago and it was outstanding! So easy yet so rewarding! The lemon really came through and the blueberries, although frozen, were bursting about in each slice. My kids preferred just some powdered sugar on top as the lemon glaze was a bit too sour for them. Me and the other adults, on the hand, all agreed it was the perfect touch laced on top of the streusel. I also loved how it was displayed and served. The cast iron skillet has that head-turning, hey-what-is-that, effect on people. So basically, if you want the best neighbor award at your next gathering, bake this and bring it! I’d pack the lemon glaze seperate and glaze as you serve, you never know who can’t handle a good sour kick every now and again! Enjoy....
Blueberry Streusel Skillet Cake
Slighty adapted from: Gaby Dalkin's new cookbook via Parade Magazine
Ingredients
streusel:
1/2 C packed brown sugar
1/4 C plus 2 2TBS all purpose flour
pinch kosher salt
3 TBS unsalted butter, melted
cake:
2 C all purpose flour
1 1/2 tsp baking powder
1 tsp kosher salt
1/2 C (1 stick) unsalted butter, softened
1 1/2 sugar
2 large eggs
1 large egg yolk
1 TBS vanilla extract
1/2 C whole milk
2 TBS lemon zest
1 TBS lemon juice
2 1/2 frozen blueberries tossed with 2 TBS flour
glaze
1 C powdered sugar
2 TBS lemon juice
Preheat oven to 350 F. Grease a 9 or 10 inch cast iron skillet.
Streusel:
In a small bowl, whisk brown sugar, flour, and pinch kosher salt.
Add the melted unsalted butter and stir until crumbly with some large pieces still intact. Set aside
Cake:
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, beat 1 stick unsalted butter until smooth.
Add sugar and beat until fluffy, about 2 minutes.
Beat in 2 eggs, the 1 yolk, and vanilla extract.
In 2 additions, beat in the milk and flour mixture.
Gently fold in the blueberries, lemon zest and lemon juice.
Scrape mixture into prepared skillet.
Sprinkle with streusel mixture.
Bake for 50 minutes or until toothpick inserted in center comes out clean and top is golden brown.
Cool on wire rack for at least 15 minutes before glazing the top.
Glaze:
In a small bowl, combine the powdered sugar and lemon juice. Stir until smooth. If too thick, add additional tsp of lemon juice until desired consistency.
Drizzle over cake when cake is warm or room temperature.