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Blueberry Streusel Skillet Cake Recipe


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     Blueberry Streusel Skillet Cake

Category   Breakfast - Brunch
Sub Category   None
Servings   8-10

1/2 cup packed brown sugar
1/4 cup all-purpose flour
pinch of salt
3 Tbsp melted butter
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 cup (one stick) softened butter
1 1/2 cups sugar
2 large eggs
one egg yolk
1 Tbsp vanilla
1/2 cup whole milk or buttermilk
2 Tbsp lemon zest
1 Tbsp lemon juice
2 1/2 cups fresh blueberries (or frozen with 2 Tbsp flour)

Preheat oven to 350 degrees. Spray a 9 inch cast iron skillet with cooking spray.
In a small bowl mix brown sugar, 1/4 cup flour, pinch of salt and melted butter. Stir until crumbly with some large pieces still intact.
In medium bowl whisk flour, baking powder, salt. In a large bowl beat softened butter for 1 minute or until smooth. Add sugar beat 2 minutes or until fluffy, stopping to scrape down sides of bowl as needed. Beat in eggs, egg yolk and vanilla.
In two additions beat in milk/buttermilk and flour mixture alternating between each. Gently fold in lemon zest and 1 Tbsp lemon juice and blueberries. Scrape mixture into prepared skillet. Sprinkle top with brown sugar mixture. Bake 50 minutes or until a toothpick comes out clean and top is golden brown. Transfer to cooling rack cool 15 minutes. In small bowl combine powdered sugar and lemon juice. Stir until smooth, drizzle over cake.
Serving Suggestions
Serve warm or at room temperature.

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