Today, July 11th, is National Blueberry Muffin Day. Okay, so this is not a blueberry muffin, it is something better. And I mean way better! My skillet bread uses a simple batter that could be used for muffins, but why when you can make skillet bread. The cast iron skillet allows the bread to cook evenly and gives a nice crust to the outsides of the bread.
The sour cream and lemon juice add a nice tang to the sweet and tartness of the blueberries. You will want to definitely make this for breakfast tomorrow. I should have made two because my first bread was gone in a couple of hours. I had to hide a piece for my wife to have when she got home. Darn kids wouldn’t stop eating it. :))
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Ingredients:
- 1 stick butter, divided (1/3 cup for batter and 2 tbsp for streusel)
- 1 cup white sugar
- 1 tbsp lemon juice
- 2 eggs
- 2 heaping tbsp low fat sour cream
- 1 1/2 cups King Arthur all-purpose flour plus 2 1/2 tbsp for berries
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup milk
- 1 1/2 cups fresh or frozen blueberries
Streusel Topping
- 3 tbsp all purpose flour
- 2 tbsp white sugar
- 2 tbsp unsalted butter
Directions:
- Preheat oven to 350° F.
- Cut a piece of parchment to fit the bottom of an 8 inch cast iron skillet (can use other type of oven proof pan). Spray paper and skillet with cooking spray.
- In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
- Beat in sour cream.
- In a separate bowl, sift together flour, baking powder and salt.
- Add flour mix and milk to butter egg mix alternating dry ant wet until combined.
- Rinse and drain blueberries.
- In flour bowl add blueberries and toss them in 2 1/2 tablespoons of flour. This prevents blueberries from sinking.
- Lightly fold blueberries into the batter. Pour batter into prepared cast iron skillet.
- In separate bowl combine streusel topping ingredients. Sprinkle batter with streusel.
- Bake in preheated oven for about 45 to 50 minutes, until a toothpick inserted into center of the bread comes out clean. Cool bread in pan for 30-40 minutes on a wire rack.
Enjoy!
Loosely adapted from AllRecipes
Pinned! Thanks for sharing on Merry Monday
Thanks for pinning. Happy to share.
I need to try this! I do not use my cast iron skillet nearly enough, and have never used it to make desserts but looks like the time has come. Thanks for sharing, found you on the Share it Link Party btw😊👍🏼
It tuned out great. Very simple and the cast iron skillet cooked the bread evenly with a nice browning around the edges. Thanks for stopping by. :))
This looks wonderful. I never thought of making blueberry bread in my iron skillet. Can’t wait to give it a try. Thanks for sharing. Stopping over Share It Link Party. Sharing.
Works great. Give it a try a let me know. Thanks for stopping by.
Wow! What a great recipe! After reading about this I’m tempted to leave and buy a skillet right this second! I’ll be pinning-maybe I can use this for my upcoming brunch! Thanks for sharing!
Ooooooh Quinn!! Wow, how delicious does that look?! I love using my cast iron skillets, I think I’ll have to change things up a bit from the usual savory food in the skillet routine and make this skillet bread! 🙂
Oh, this looks so good! I want to make it for breakfast tomorrow… but I don’t have any blueberries… I have frozen blackberries… maybe I’ll have to try with that!
That should work. I love blackberries. Let me know how it turns out.
Looks good. Have never made something like this on a skillet, interesting
Turned out great. Gives the bread a nice crust and moinst center. Thanks for stopping by.
This sounds so lovely!!
They are.. Thanks for stopping by.
That’s OK.