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Roasted Blueberry Skillet Cake
2020-07-06
https://www.metro.ca/userfiles/image/recipes/gateau-poele-aux-bleuets-rotis-11303.jpg
PT15M
PT25M
PT40M
PREPARATIONRoasted blueberries:1. Preheat the oven to 400(f) degrees. Line a baking sheet with parchment paper.2. Add blueberries & sprinkle evenly with sugar. Roast for 15 minutes, until berries begin to burst. Set aside until ready to use.Cake:1. Preheat the oven to 350(f) degrees. In a large mixing bowl whisk together the butter & sugar. Add the eggs one at a time followed by the buttermilk & vanilla extract.2. Stir in the flour, cornmeal, baking powder & salt until just incorporated.3. Fold in the roasted blueberries & transfer to a grease 9-inch cast-iron skillet.4. Bake for 25 to 30 minutes, until the top bounces back to touch. Dust with powdered sugar & top with additional blueberries if desired.
6-8
Metro
2
3
3
1
ingredients
Roasted blueberries:
2 cup (500 ml) fresh blueberries
1 tablespoon (15 ml) granulated sugar
Cake:
1/2 cup (125 ml) unsalted buter, melted
3/4 cup (185 ml) granulated sugar
2 large eggs, at room temperature
2/3 cup (170 ml) buttermilk
1 teaspoon (5 ml) vanilla extract
1 1/4 cup (310 ml) all-purpose flour
3/4 cup (185 ml) yellow cornmeal
2 teaspoon (10 ml) baking powder
1 teaspoon (5 ml) fine salt
Optional powdered sugar, for dusting
Roasted Blueberry Skillet Cake
6-8
desserts
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
ingredients
-
Roasted blueberries:
-
2 cup
(500 ml)fresh blueberries
-
1 tablespoon
(15 ml)granulated sugar
-
Cake:
-
1/2 cup
(125 ml)unsalted buter, melted
-
3/4 cup
(185 ml)granulated sugar
-
2
large eggs, at room temperature
-
2/3 cup
(170 ml)buttermilk
-
1 teaspoon
(5 ml)vanilla extract
-
1 1/4 cup
(310 ml)all-purpose flour
-
3/4 cup
(185 ml)yellow cornmeal
-
2 teaspoon
(10 ml)baking powder
-
1 teaspoon
(5 ml)fine salt
-
Optional
powdered sugar, for dusting
Preparation
PREPARATION
Roasted blueberries:
1. Preheat the oven to 400(f) degrees. Line a baking sheet with parchment paper.
2. Add blueberries & sprinkle evenly with sugar. Roast for 15 minutes, until berries begin to burst. Set aside until ready to use.
Cake:
1. Preheat the oven to 350(f) degrees. In a large mixing bowl whisk together the butter & sugar. Add the eggs one at a time followed by the buttermilk & vanilla extract.
2. Stir in the flour, cornmeal, baking powder & salt until just incorporated.
3. Fold in the roasted blueberries & transfer to a grease 9-inch cast-iron skillet.
4. Bake for 25 to 30 minutes, until the top bounces back to touch. Dust with powdered sugar & top with additional blueberries if desired.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
