Breakfast Cakes

I love old-fashioned recipes and I especially like cast iron skillet recipes. I was bored the other day and I threw these cakes together in no time at all. Fresh out of the oven, either of these are sensational. The first one is an Appalachian Sweet Bread that I have shown many times. You can type the name into my sidebar if you want the recipe. It is simply one of my most favorite things to make and everyone loves it the moment they taste it. I added a light buttercream glaze on this one.

This is a Buttermilk Blueberry Skillet cake and it tastes like the best blueberry muffin you've ever eaten.

Both are moist and extremely flavorful.

Here is the recipe for the blueberry cake. If you don't have a cast iron skillet, you can use a 9 inch cake pan.

Ingredients

½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
zest from 1 large lemon
1 cup (214 g) sugar
1 egg, room temperature
1 tsp. vanilla
2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries, picked over
½ cup buttermilk

Instructions

Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup of sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
Grease a 9-inch cast iron skillet or a baking pan with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with 1 tablespoon of sugar or vanilla sugar. Bake for 35 to 45 minutes for 35 minutes. Check with a toothpick to see if it's done. If necessary, return pan to oven for a couple of more minutes. It can take as long as 10 minutes longer. Let cool at least 15 minutes before serving.