Blueberry Breakfast Skillet Cake

Easy meals that require simple ingredients that we readily have available are my favorite. We are blessed to be able to pick blueberries located on our neighbors property, and we often pick upwards of twelve gallons. Which means we have an abundance of blueberries throughout the year. One of my favorite ways to use our blueberry harvest is in Blueberry Breakfast Skillet Cake. 

 

We are currently under a no spend challenge. We purchased a one month supply worth of groceries and are being extremely intentional to use the food we have in our larder. During the Memorial Day weekend we had my extended family down for a visit. Making sure we had yummy food for our guests while keeping to our no spend challenge was of utmost importance to me. When I was planning my menu, I knew one of the meals we were going to make had to include my Blueberry Breakfast Skillet Cake, because it's cheap to make,  delicious and good for you.

We try to eat as healthy as possible within reason of keeping up with our modest budget. This recipe that I'm sharing today just so happens to be one of my many healthy recipes in my arsenal. When my family was visiting we paired the Blueberry Breakfast Skillet Cake with farm fresh scrambled eggs and my folks contributed two large packages of bacon (which is a rare treat for our family!). Y'all this was the best breakfast and everyone loved it ~ well almost everyone, lol ~ you just can't please them all, especially in a group of folks numbering over 20! 

Blueberry Breakfast Skillet Cake

Ingredients

2 cups whole wheat flour

1/2 cup honey

1 tsp sea salt

1 tsp baking powder

4 tbsp melted butter + 2 tbsp butter

2 eggs

1 cup milk

1 tsp vanilla

1 cup blueberries

Directions

Heat over to 350*. Place 2 tbsp butter in bottom of 10-inch cast iron skillet and put in the oven as it is heating up. Combine dry ingredients in a bowl, add wet ingredients and stir. Fold in blueberries. Carefully remove skillet from oven with oven mitt and pour batter into skillet. Place skillet back into oven and bake 25-30 minutes until cake is a rich brown and pulling away from edges. Turn cake out onto plate and cool.

For our large crew we doubled the recipe and made two cakes. They went fast y'all with hardly any leftovers. It's such a good feeling to be able to feed my family (and guests) good, healthy, homemade food. While this cake isn't designed to be eaten with an icing you could easily add a honey cream cheese icing or even a powdered sugar icing if you felt it needed a little something extra. This recipe for Blueberry Breakfast Skillet Cake isn't meant to be a rich cake, it's more like a subtle sweet. But, as is with any recipe, make it yours, fancy it up as you so desire ~ that is truly the essence of baking and cooking from scratch.

With Love & Hope,

Jennifer