Blueberry season is back!
And I’m kicking it off with this Skillet Blueberry Coffee Cake. Cuz everything tastes better in a skillet. Am I right?
Our family is in a bit of a transition as we are selling our house and trying to buy land to build on. I haven’t had as much time as I would like to play in the kitchen. But this week, I took a break from all the house planning and made this. Doesn’t it look lovely?
I’m no stranger to skillet cooking. My Lemon Berry Skillet Cake is a family fav. And so is my Mixed Berry Dutch Baby. As you can see, I have a thing for summer berries. I seriously can’t get enough of them. And now that blueberries are back in season, I’ve been stuffing my face with them as often as I can.
OK… let’s get back to that blueberry coffee cake. Here’s the deal: It’s a moist, delicious cake layered with a cinnamon nut streusel and fresh, juicy blueberries. It’s super simple to throw together. And is gluten and grain free. You can keep it dairy free by using coconut oil.
I’m super excited to share this recipe with you because I’m sort of in love with this coffee cake. It’s the perfect texture and combo of flavors, and I know it will be a stable in my kitchen for potlucks and gatherings from now on. I make a lot of recipes, and some become classics. This is definitely getting filed in the “MUST MAKE AGAIN AND AGAIN” folder.
The bottom line: Everybody loves a good coffee cake. And blueberries make it even better. It’s always good to have a super simple but amazingly delish recipe to share with friends and family.
Enjoy!
xo,
Katja
Skillet Blueberry Coffee Cake (gluten free, grain free, and paleo)
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
Description
A moist, delicious cake layered with a nut/cinnamon streusel and fresh, juicy blueberries. Super simple to throw together. Gluten and grain free.
Ingredients
FOR STREUSEL
- 1 cup finely chopped nuts (I used pecans)
- 3 tbsp butter, ghee, or coconut oil – melted (like this OR like this)
- 2 tbsp coconut sugar (like this)
- 2 tsp cinnamon powder (like this)
FOR COFFEE CAKE
Instructions
- Preheat oven to 350’F. Liberally grease an 10 inch cast iron skillet and set aside.
- Combine streusel ingredients in a small bowl and set aside.
- In a large bowl, combine almond flour, tapioca, baking soda, and salt.
- In another medium bowl, whisk together eggs, maple syrup, and melted fat of choice. Pour wet into dry and mix until well incorporated.
- Pour half of batter into greased skillet, spreading it to cover bottom. Layer half of streusel mixture and half of the blueberries on top. Pour on the rest of batter and then layer remaining streusel and blueberries on top.
- Bake for 30 minutes, until golden and set in center. Enjoy!
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I”m so jealous that it is blueberry season already where you live! We pick about 70 pounds of blueberries in July every year! We ran out of our freezer stash a couple months ago so we have a bit to wait yet – I’ll be saving this to make in July! Thanks!
70 pounds!! That’s impressive! I need to save more berries for winter.
Oh YES. Everything definitely tastes better in a skillet. We have a family favorite recipe for blueberry coffee cake but I haven’t been able to eat it since I found out I have celiac! I’ll have to try this one out!
I agree. Skillets are just fun. Hope you get a chance to try it! 🙂
Yum! I’ve been seeing blueberries everywhere at the farmers market, so I’ll definitely have to try this out!
YES! I’m obsessed. Blueberries every day!
Yep, everyone loves a good coffee cake and some of us LOVE it. Very excited to try this one – we love to make coffee cakes as a weekend breakfast treat.
This is SO good for breakfast…I could eat a good coffee cake anytime!
Sounds delicious! And seems really easy to make, too. Pinning this for later!
It’s super easy! 🙂
Everything definitely tastes better in a skillet, and I’ve been getting the most delicious blueberries lately that are begging to be put into this coffee cake!
I agree! I can’t get enough!
This looks wonderful! We have a few of my kids’ friends staying over and I’m seriously considering making this for breakfast tomorrow. Will frozen blueberries work in a pinch? I mean, I stuff my face in fresh blueberries all the time therefore I only have the frozen left, lol.
I am sure frozen blueberries will work fine. I would defrost them and leave them in a strainer to drain so you don’t get a soggy coffee cake. 🙂
Cannot find recipe. I’ve clicked on every pic and link. Sad.
The recipe is at the bottom of the post. 🙂
This skillet coffee cake looks so softer and delicious ! I need to make it !!
Thanks! I hope you get to try it!
I love the struessel marbled in there. Stunning!
Thanks! The streusel is my favorite part!!
I need to be more adventurous! No idea you could make something like this in a skillet! Thanks for the inspiration – a great blog!
OMG! I make everything in a skillet. It’s my go-to! 🙂
This looks amazing!!! I wish this would appear in my kitchen already made tomorrow morning. LOL I can dream. I love coffee cake, especially with blueberries! Can’t wait to try some.
I wish food would appear in my kitchen too. Every day!!
I love a good coffee cake and this one is calling to me with those tasty blueberries in it! i could eat this everyday!
Me, too! 🙂
Next time we have company over for breakfast, I’m going to attempt this to wow them. Blueberries are the best!
It’s a total crowd pleaser! 🙂
Love everything blueberries! This looks yummy and I will certainly make it as soon as I get some next shopping trip.
I wanted to print the recipe and got an error message. Not a problem, but I thought you might want to know. Thank you for the recipe!
I love making cakes in skillets! Can’t wait to give this a try later this summer after blueberry picking.
Sounds very yummy. Want to try it but I don’t have a cast iron skillet. What can I replace it with?
You can totally just sue a glass baking pan. You may need to adjust baking time a bit. Just keep an eye on it. 🙂
I just made this and if it tastes half as good as it looks, I’ll be in heaven! Doubled the recipe for a 13.5 in skillet and used a combo of ghee (streusel), and coconut oil and lard for the cake.
I’d like to take this on our camping trip layer this week if we can resist. What is the best way to store it? Can you freeze slices? I need my skillet now for dinner but it’s so pretty I don’t want to touch it! Thanks for a wonderful recipe!
I haven’t frozen it. It will probably be OK. I do notice that defrosted baked goods have a bit of a soggy texture. You are probably better of wrapping it tightly in fridge as wgole as possible to keep it from drying out. Have fun camping!!
I haven’t frozen it. It will probably be OK. I do notice that defrosted baked goods have a bit of a soggy texture. You are probably better of wrapping it tightly in fridge as whole as possible to keep it from drying out. Have fun camping!!
we made this today…my daughter and I. It is so fantastic. I am usually really dissapointed in the dryness etc with grainless baking, this is a game changer. Perhaps its the cast iron or the recipe, either way, thank you
Hi, Renee. Yay! I am so happy to hear that you liked it. I know what you mean about grainless baking. There really is an art to it. I like to make sure that my baked goods are nice and moist. 🙂
If I don’t have a cast iron skillet {I know….it’s a cryin’ Shame but we just moved} would a Pyrex work?
Yes, you can use any baking dish that you like. The baking time will be slightly different, so just keep an eye on it. I’d love to hear how it goes. 🙂