This delicious blueberry 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.
1stick melted dairy-free butter or ½ cup canola oil
2eggs
2tablespoonraw honeyoptional
2cartons Silk Dairy-Free flavor of choice5.3 oz each
½cupwater
1-½cupsfrozen 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
Recipe Notes
For added sweetness increase the amount of raw honey. 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.