Blueberry Skillet Cake

>> Monday, April 9, 2012

We have bags upon bags of frozen blueberries leftover from our winter CSA share. It's not that we don't like blueberries. I just tend to bake with chocolate and peanut butter, as you'll see later this week, instead of fruit. This cake is very much like a gigantic blueberry muffin. Perfect for breakfast.

(Or lunch.)
(Or dinner.)
(Or snacks.)


I apologize for the eh-ness of these photos. I'm between photo editing softwares. I'm buying Lightroom soon, though!


BLUEBERRY SKILLET CAKE

What you'll need . . .
  • 2 cups whole wheat flour
  • 1/2 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1/2 cup brown sugar
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 2 bananas
  • 1 cup almond milk
  • 1/4 cup olive oil
  • 2 cups frozen blueberries
  • 2 teaspoons cornstarch

Method . . .
  1. Preheat your oven to 400 degrees F. Place your skillet inside to preheat as well.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mash your bananas well, until they are as smooth as possible. Egg-like.
  3. Then add the vanilla extract, brown sugar, and lemon juice. Blend until well incorporated.
  4. Then add in the almond milk. Again. Stir in until well incorporated.
  5. In another bowl, whisk together the whole wheat flour, cornmeal, salt, and baking powder.
  6. Add the dry ingredients to the wet and mix until everything is moistened.
  7. In another bowl, toss the frozen blueberries with the cornstarch. Then fold them into the batter.
  8. Pour mixture into preheated skillet. Bake for 30 to 40 minutes, until golden and a toothpick inserted into the center comes out clean.
  9. Let cool before slicing.

NOTE: I tossed the blueberries with cornstarch because I read somewhere that it eliminates staining for a cleaner look. I don't know how well it worked, really. So, if you don't care about blue everywhere, you can skip that step.

The banana in the recipe isn't overpowering, which I'm thankful for. But I think it gave it a fantastic, dense texture -- and allowed me to use less oil than I normally would.


And remember in my Postpartum Fitness post how I wrote that I needed a haircut?

DONE.


I took matters into my own hands. I don't think I botched the job either. If you want to see for yourself, check out Writing Chapter Three. I also wrote all about taking care of sick baby Ada. It was quite a week.

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