Blueberry Coconut Skillet Cake
It's that time of year again....blueberries are here!
Not from a foreign land, but from New Jersey. They taste so much better when you pick them yourself.
To kick off the season, I created this terrific blueberry skillet cake with coconut.
My husband is a coconut lover, but if yours is not, just omit it. It makes a nice crunchy top and adds something special to an already delicious cake.
Let the blueberry baking begin!
Blueberry Coconut Skillet Cake:
8 tbsp butter, softened
1 cup sugar
zest of a lemon
1/3 cup of milk
1 tbsp vanilla
2/3 cup of coconut (I use Trader Joe's sweetened coconut, it is not as sweet as the stuff in the blue bag)
2 tbsp cornmeal
1 cup flour
1 tsp baking powder
1-2 cups of blueberries
extra coconut and turbinado sugar for the top
Butter a 10" cast iron skillet.
Preheat oven to 350F.
Mix the butter with sugar, lemon zest, eggs, and vanilla. Add in the coconut and milk.
Add in the dry ingredients and stir in the berries.
Pour into the prepared skillet and top with extra blueberries and sprinkle some coconut on top.
Add some turbinado sugar to the top for a bit of crunch.
Bake 35 minutes.