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. :))
- 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
- 3 tbsp all purpose flour
- 2 tbsp white sugar
- 2 tbsp unsalted butter
- 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.
Loosely adapted from AllRecipes