Tuesday, July 29, 2014

blueberry lemon skillet cake

original recipe is here.
below is my adapted version.

2 2/3 cups whole wheat pastry flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup of sugar
zest and juice from 1 lemon {or 2}
2 teaspoons of vanilla
2 eggs
1 cup + 2 Tablespoons buttermilk
3/4 cup coconut oil
2 cups berries

put cast iron skillet in oven.  preheat oven to 400°

in large bowl combine: 
flour, baking powder, sugar, salt, lemon zest.

in smaller bowl combine: 
eggs, vanilla, buttermilk, lemon juice. 

remove cast iron from oven.
melt coconut oil in hot skillet, swirl to coat. 

pour wet ingredients (including melted coconut oil)
into dry ingredients and gently fold.
when almost combined, fold in berries. 

pour batter into skillet and place in oven. 
bake for 30-40 minutes
or until knife inserted in middle comes out clean. 
remove from oven and cool on wire rack for 5-10 minutes. 

1 comment:

Emily said...

I'll be right over. This looks/sounds amazing! Going to pin it right now!

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