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 Silk 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 flavor Silk 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
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.
- 2 cups gluten-free baking flour
- 1-1/2 tsp baking powder
- ½ tsp baking soda
- 1 stick melted dairy-free butter or ½ cup canola oil
- 2 eggs
- 2 tbsp raw honey (optional)
- 2 cartons Silk Dairy-Free flavor of choice (5.3 oz each)
- ½ cup water
- 1-1/2 cups frozen blueberries
- 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
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.
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.
Are you interesting in trying the rich, creamy goodness of Silk Dairy-Free or trying it in a recipe? Head over to Silk.com to get a coupon for $.55 cents off so you can #TasteTheGoodness for yourself.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
