Fresh Oregon Blueberry Skillet Cake with Maple Whipped Cream
Fresh Oregon Blueberries make this skillet cake baked perfection and so perfect for brunch, picnics, potlucks and family gatherings. This simple but delicious skillet cake is easy to make, with a lush crumb and the delightful flavor of Oregon blueberries.
For the Skillet Cake
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground ginger (can substitute 1 teaspoon ground cardamom or cinnamon)
½ cup butter, room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla extract
1 cup buttermilk (if you don’t have buttermilk you can easily make it with one cup whole milk minus one tablespoon and then add one tablespoon white vinegar. Stir and let sit for about five minutes)
2 cups fresh Oregon blueberries
For Maple Whipped Cream
1 ½ cups cold heavy cream
3 ounces maple syrup
- Pre-heat the oven to 350F.
- Lightly grease a 10 or 12-inch cast iron or heavy bottom oven safe skillet.
- In a medium bowl, mix together flour, baking powder, baking soda, salt and ground ginger. Set aside.
- Add butter and sugar to an electric mixer and mix until combined.
- Then add egg and vanilla to the butter mixture.
- Next, add 1/3 of the buttermilk and 1/3 of the dry ingredients to the butter mixture just until incorporated. Then continue with more buttermilk and dry ingredients alternating until all the ingredients are nicely combined and the batter is smooth.
- Stir in the blueberries.
- Pour the batter into the skillet and place it in the oven.
- Bake at 350F for about 40-50 minutes or until the cake is firm and the top is golden brown.
- Remove it from the oven and let it cool.
- To make the maple whipped cream, add the cold heavy cream to an electric mixer and whisk for about one minute. Then slowly add the maple syrup, continuing to whisk until the whipped cream forms soft peaks.
- When the cake is cool, serve it with the maple whipped cream and additional fresh blueberries for garnish.