Easy Blueberry Skillet Cake
buttermilk biscuits, blueberries, sugar, butter, almonds, flour, brown sugar
Ingredients
1/4 cup slivered almonds 1/4 cup granulated sugar 2 tablespoons (1/4 stick) unsalted butter 2 1/2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons (1/4 stick) unsalted butter 1 tablespoon light brown sugar 1 (12-ounce) tube buttermilk biscuits 1 cup blueberries, fresh or frozen and thawed
Directions for Easy Blueberry Skillet Cake Recipe
For the streusel topping: Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form. For the coffee cake: Preheat the oven to 375 degrees F. In a 9-inch cast-iron or other ovenproof skillet, cook the 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.
Read the full directions on Food Network
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Servings
4 to 6 servings
Tags
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