Blueberry Apricot Skillet Cake Recipe

Name: Blueberry Apricot Skillet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Butter; 2/3 cups Brown Sugar; 2 cups Blueberries, Fresh Or Frozen; 4 whole Apricots, Fresh Or Frozen; 1/3 cups Dried Apricots; 2 teaspoons Cornstarch; 1 cup Flour; 1/2 teaspoons Salt; 1 teaspoon Baking Powder; 2 whole Eggs; 1/4 cups Brown Sugar; 3/4 cups Sugar; 6 Tablespoons Butter, Melted And Cooled; 1/2 cups Greek Yogurt Or Sour Cream; 1 teaspoon Vanilla

Servings: persons

1/4 cups Butter
2/3 cups Brown Sugar
2 cups Blueberries, Fresh Or Frozen
4 whole Apricots, Fresh Or Frozen
1/3 cups Dried Apricots
2 teaspoons Cornstarch
1 cup Flour
1/2 teaspoons Salt
1 teaspoon Baking Powder
2 whole Eggs
1/4 cups Brown Sugar
3/4 cups Sugar
6 Tablespoons Butter, Melted And Cooled
1/2 cups Greek Yogurt Or Sour Cream
1 teaspoon Vanilla

1
Preheat oven to 350u00b0F.
2
In an oven safe skillet, like a cast iron skillet, melt butter and whisk in brown sugar until melted. Add blueberries and apricots and bring mixture to a simmer. Sprinkle cornstarch over the mixture and simmer until the mixture thickens, about 2 minutes. Turn heat off and remove from heat source.
3
For the cake:
4
In a mixing bowl, whisk together flour, salt, and baking powder. Set aside.
5
In another mixing bowl, whisk together eggs, and white and brown sugar until mixture is smooth and sugar is dissolved. Whisk in melted and cooled butter until smooth, then sour cream or yogurt, and lastly vanilla extract.
6
Fold flour mixture into wet mixture until just combined. Spoon and gently smooth the cake over the top of the warm blueberry apricot mixture. Bake for about 30 minutes. Check cake after 25 minutes and monitor to ensure it is not cooking too fast. Remove from the oven as soon as a toothpick inserted into the middle comes out clean. Let cool for 30 minutes, and serve warm.
7
Serve right out of the skillet with whipped cream and fresh berries on top, or gently flip out onto a serving platter like a true upside down cake.

855

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cups Butter, 2/3 cups Brown Sugar, 2 cups Blueberries, Fresh Or Frozen, 4 whole Apricots, Fresh Or Frozen, and more.

Yes, Blueberry Apricot Skillet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Apricot Skillet Cake

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