Easy Blueberry Skillet Cake
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 8
Ingredients
Streusel Topping
- 1/4 cup slivered almonds
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
Coffee Cake
- 2 tablespoons unsalted butter
- 1 tablespoon light brown sugar
- 1 (12-oz) tube buttermilk biscuits
- 1 cup fresh or frozen blueberries, thawed
Directions
Streusel Topping
Combine the almonds, sugar, 2 tablespoons butter, flour and cinnamon in a food processor and pulse until large crumbs form.
Coffee Cake
Preheat the oven to 375 °F.
In a 9-inch cast-iron or other ovenproof skillet, cook the remaining 2 tablespoons butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes. Allow to cool slightly and serve from the skillet.
