This delicious blueberry skillet coffee cake is super easy to make in a cast iron skillet, is delicious and fruity plus is dairy-free and gluten-free. It is not too sweet and is perfect for breakfast or dessert.
Every once in awhile I make something that I just don’t want to share with anyone else because it is so delicious. I always do end up sharing, but my piece is always bigger. Because I made it, and I’m the one holding the knife. So they don’t argue. Although I’m pretty sure they sneak a piece when I’m not looking because I certainly didn’t eat half of this Blueberry Skillet Coffee Cake all by myself.
And if I had, I wouldn’t admit it anyway. So, you’ll never know.
One of the things that makes this breakfast cake / coffee cake so delicious is that it is dairy free and gluten-free and uses Dairy-Free Yogurt Alternative (DFYA) for sweetness and moisture instead of milk. Silk Dairy-Free Yogurt Alternative is smooth and creamy and contains 6 grams of plant-based protein. It is cholesterol-free, comes in 6 flavors and is vegetarian too! It’s also delicious and works great for dairy-free baking.
My recipe for a Blueberry Skillet Coffee Cake can me made with ANY Dairy-Free flavor. I used strawberry because my store was out of vanilla, but whatever flavor you think compliments blueberries will work just fine.
You will need 2 containers (5.3 oz) or you can buy the new 24 oz size (vanilla or plain) and have enough for 2 cakes. Sounds like a win-win to me! It was fun to make it in a skillet too. I used a 10″ cast iron skillet
and for some reason it makes it look even more delicious in the skillet.
The Silk Dairy-Free makes the cake moist inside and slightly sweet, perfect for breakfast, brunch or even dessert. Or lunch. Or midnight snack. I’m not particular… Plus I love that Silk Dairy-Free is non-GMO Project Verified which is very important to me and my family. You will find Silk Dairy-Free in the yogurt aisle.
This cake is perfect for those who can’t have dairy due to allergies, intolerance or other issues, and since it’s gluten-free, it’s a great option for many restricted diets.
This cake is really good. Just the right amount of sweetness to compliment the yummy blueberries with a nice texture and yummy taste. My kids are fans too, which is great because I can blame them for the missing pieces.
This blueberry recipe is delicious, super easy, and I just love using my cast iron skillet. If you love blueberries and recipes with blueberries, check out my Keto Blueberry Muffins with almond flour. You can whip this up in 5 minutes, pop them in the oven for another 25, and enjoy fresh, made from scratch, blueberry muffins.
Blueberry Skillet Coffee Cake
Ingredients
- 2 cups gluten-free baking flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 stick melted dairy-free butter or 1/2 cup canola oil
- 2 eggs
- 2 tbsp raw honey optional
- 2 cartons Silk Dairy-Free flavor of choice 5.3 oz each
- 1/2 cup water
- 1-1/2 cups frozen blueberries
Instructions
- grease a 10" cast iron skillet and place in oven to preheat
- preheat oven to 350 degrees F
- in a medium bowl mix flour, baking powder and baking soda together
- in a large bowl mix melted buttery stick (or canola oil), eggs, Silk Dairy-Free, honey and water together
- slowly stir dry ingredients into wet ingredients until smooth
- fold in frozen blueberries trying not to mix them too much to prevent the batter from turning purple
- pour cake mixture into preheated cast iron skillet and bake for 40-45 minutes or until browned on top and a toothpick comes out nearly clean
Notes
If you choose the Silk Dairy-Free Simply Plain flavor you may want to increase the honey as there is less sugar in the plain.
