Blueberry Upside Down Cast Iron Skillet Cake
1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup milk
Cream butter; gradually add sugar, beating until light.
Beat in egg and vanilla.
Sift or mix together flour, baking powder, salt and cinnamon
. Add dry ingredients alternately with milk to creamed mixture.
In a 10 – 10 1/2 inch cast Iron skillet, combine melted butter and brown sugar
spread evenly on bottom. Spread 2 cups fresh or frozen blueberries evenly over top.
Spread batter evenly over blueberry layer.
Bake in 350°F oven for 45 to 50 minutes or until toothpick comes out clean.
Let set a few minutes, then turn out on to plate.
serve warm or cold .. we like it warm with ice cream.. you don’t ACTUALLY really need to flip it out of the skillet.. it goes too fast anyways and the skillet keeps it warm
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