Blueberry Pancake Cake
Easy · 10 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 2 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 cups blueberries
- 2 cups buttermilk
- 1 tsp vanilla extract
- 2 large eggs, lightly beaten
- 3 Tbsp vegetable oil
- 2 Tbsp unsalted butter
Instructions
- Preheat oven to 375*F.
- Place a 10" cast-iron skillet in the oven to preheat.
- In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Add the blueberries and toss them gently in the flour mixture. This will help keep the blueberries from sinking to the bottom of the cake.
- In a separate bowl, whisk together the buttermilk, vanilla, and eggs.
- Remove the hot skillet from the oven using oven mitts and add the oil and butter to the skillet. Let the butter melt completely, then carefully pour the oil and butter into the buttermilk mixture and whisk util fully incorporated.
- Add the wet mixture to the dry mixture and stir gently until combined and most of the lumps are gone.
- Pour the batter into the hot skillet. Bake until the cake is fluffy and golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Slice the warm cake into wedges and serve with pancake syrup.
- Makes 4 to 6 servings.
Tags: pepperplate-import