Easy Blueberry Skillet Cake (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1/4 cup slivered almonds |
1/4 cup granulated sugar |
2 tablespoons (1/4 stick) unsalted butter |
2 1/2 tablespoons all-purpose flour |
1 teaspoon ground cinnamon |
2 tablespoons (1/4 stick) unsalted butter |
1 tablespoon light brown sugar |
1 (12-ounce) tube buttermilk biscuits |
1 cup blueberries, fresh or frozen and thawed |
Directions:
1. For the streusel topping: Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form.
2. For the coffee cake: Preheat the oven to 375 degrees F.
3. In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes. Allow to cool slightly and serve from the skillet.
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