Blueberry & Raspberry Muffin Skillet Cake ~ #TheCakeSliceBakers

This blueberry and raspberry skillet cake is a burst of fruity deliciousness, combining the sweet and tangy flavors of fresh berries with a golden, caramelized crust. Each bite is a perfect blend of juicy berries and moist, tender cake, making it an irresistible treat.

The Cake Slice Bakers are excited to announce the new cake-centric cookbook they will bake through in 2024 - The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. You may know Rebecca from the Saveur-nominated blog, Displaced Housewife. The Cake Book is a delicious collection of mouthwatering recipes that will fulfill all of your cake needs for any occasion with breakfast cakes, petite cakes, Bundt cakes, snacking cakes and stunning layered cakes.

The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Blueberry Muffin Skillet Cake, Tart Cherry Almond Cake, and Gavin's S'mores Cake. I loved the idea of baking a cake in a cast-iron skillet so I choose the Blueberry Muffin Skillet Cake.

A skillet cake is a delicious and rustic dessert baked in a cast-iron skillet, giving it a unique texture and flavor. This type of cake typically features a golden, caramelized crust with a moist and tender interior. The skillet helps distribute heat evenly, ensuring the cake bakes perfectly. Often, skillet cakes can include a variety of flavors, such as fresh fruits, chocolate, or spices, and may be topped with a sprinkle of sugar or a drizzle of glaze. Whether enjoyed warm from the oven or at room temperature, skillet cakes are a delightful treat perfect for any occasion.

Blueberry & Raspberry Muffin Skillet Cake

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Ingredients

• 215g (1 cup + 2 tablespoons) sugar
• 8g (¼ cup) lemon zest from 2-4 lemons
• 175ml (¾ cup) good-quality extra-virgin olive oil
• 55g (4 tablespoons) butter, at room temperature
• 3 large eggs, at room temperature
• 300ml (1 ¼ cups) whole milk, at room temperature
• 6ml (1 1/2 teaspoons) almond extract
• 360g (2 ⅔ cups) all-purpose flour
• 7g (1 ½ teaspoons) baking powder
• 5g (1 teaspoon) baking soda
• 6g (1 teaspoon) salt
• 250g (2 cups) blueberries, fresh or frozen
• 65g (⅓ cup) sugar, for top of cake prior to baking

Preparation

1. In the bowl of an electric stand mixer fitted with the paddle attachment, add the sugar and lemon zest, and run the mixer on low for 1 minute.
2. With the mixer on low, slowly stream in the olive oil.
3. Add the butter and mix on medium for 3 minutes or until the mixture is light and aromatic.
4. Add the eggs, one at a time, making sure each is well blended before adding in the next.
5. scrape the sides and bottom of the bowl to make sure everything is well blended.
6. With the mixer on low, stream in the milk and almond extract and mix for 1 minute.
7. Again, scrape the sides and the bottom of the bowl to make sure everything is well blended.
8. Remove the bowl from the stand mixer and set aside.
9. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
10. Add the flour mixture to the wet ingredients in two batches, stirring both until just barely combined.
11. Let the batter sit for 30 minutes.
12. While the batter is resting, preheat the oven to 180℃ (350℉) and butter a 25cm (10-inch) cast-iron skillet.
13. Pour half of the batter into the prepared skillet and top with 3/4 of the blueberries.
14. Add the remaining batter over the top, gently smooth the top, and evenly sprinkle the remaining blueberries over the top.
15. Sprinkle the sugar over the top of the cake.
16. Bake for 45 to 50 minutes in the center of the oven or until a toothpick comes out clean - no batter but some crumbs are fine.
17. Let cool for 15 to 20 minutes before serving.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for July 2024 were ~

Blueberry Muffin Skillet Cake

• All That's Left Are The Crumbs
• Karen's Kitchen Stories
• A Day in the Life on the Farm

Tart Cherry Almond Cake

• A Little Bit of All Right
• My Recipe Reviews

Gavin's S'mores Cake

• No member of the group choose to bake this cake