Prepared in a Skillet
This recipe can be made using fresh blueberries. Blueberries are a low-calorie fruit (50 kcal per 100 g) and have a low sugar content (8 g per 100 g). 🫐
During hot summer days, it’s delightful to be able to bake a cake in a skillet without overheating the kitchen! I stumbled upon this recipe in the cookbook “A poêle les gateaux .” (Cakes in Skillets).
Prep Time : 10 min
Cook Time : 25 min
Ingredients
- 1 ¼ cups (150 g) spelt flour or all purpose-flour
- 1/3 LB ~ 5 oz (140 g) frozen blueberries
- 1/2 cup ~4 fl oz (120 ml) almond milk
- 1/4 cup (50 g) cane sugar
- 2 tbsp (30 ml) vegetable oil
- 1 egg
- 1 level teaspoon of baking powder
1 – Grease a large skillet (approximately 28 cm in diameter) and heat it.
2 – In a mixing bowl, vigorously whisk together the sugar and eggs. Add the yogurt, oil, and almond powder while continuously stirring. Then, gradually add the flour and baking powder. Gently fold in the blueberries.
3 – Once the mixture is well combined, pour the batter into the skillet, cover it, and cook over low heat for 20 to 25 minutes.
4 – Carefully flip the cake (the surface should be dry) using another greased skillet. Continue cooking for an additional 5 minutes without the lid.
Enjoy your blueberry delight cake!
Gisou’s Tips and Tricks
- Flipping the cake can be a bit tricky. You can choose a method that suits you best: directly transferring it to another skillet, sliding it onto a large lid or plate, or returning it to the same skillet.
- Use a neutral-tasting oil like grape seed oil for this recipe.
- Blueberries are packed with antioxidants known to combat aging. They are also rich in vitamins A, C, E, and minerals such as potassium, magnesium, calcium, iron, zinc, and beneficial fatty acids.
