CakesAmericanEasy

Lavender Blueberry Skillet Cake

Name: Lavender Blueberry Skillet Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 tablespoons (85 g) unsalted butter, softened, softened to room temperature; ¾ cup (150 g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1½ cups (180 g) all-purpose flour; 1½ teaspoons (7 g) baking powder; ¼ teaspoon (1½ g) kosher salt; 1 tablespoon (3 g) culinary dried lavender buds, finely chopped; ½ cup (120 ml) buttermilk; 1½ cups (215 g) fresh blueberries, rinsed and patted dry; 1 tablespoon (8 g) all-purpose flour (for coating blueberries)

From the MyKitchenBank Kitchen

A tender, buttery skillet cake infused with dried lavender and studded with fresh blueberries. Baked in cast iron for even browning and a slight crisp edge, this cake has a delicate floral aroma with bright fruit flavor throughout. Perfect served warm with whipped cream or a light glaze.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 1 skillet cake (8 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Bring eggs to room temperature
Use a 10-inch (25 cm) cast-iron skillet
Toss fresh blueberries with 1 tablespoon flour to prevent sinking

1
Cream butter and sugar
- In a medium bowl, whisk together softened butter and sugar until light and fluffy, about 2 minutes.
- The mixture should be pale and creamy.
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Ready when: Mixture is pale and fluffy
Tip: Don't rush this step—aeration helps create a tender crumb
2
Incorporate eggs and vanilla
- Add eggs one at a time, whisking well after each addition until fully combined.
- Then whisk in vanilla extract.
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Ready when: Mixture is smooth with no streaks
Tip: Room-temperature eggs incorporate more smoothly and prevent lumps
3
Mix dry ingredients
- In a small bowl, sift together flour, baking powder, salt, and chopped lavender buds.
- This distributes the leavening and lavender evenly.
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Ready when: All ingredients are evenly combined
Tip: Sifting prevents lumps and ensures the delicate lavender flavor is evenly distributed
4
Alternate wet and dry
- Add the dry mixture to the butter mixture in three additions, alternating with two additions of buttermilk.
- Start and end with dry ingredients.
- Fold gently with a rubber spatula until just combined after each addition—do not overmix.
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Ready when: Batter is smooth with no white streaks
Tip: Overmixing develops gluten and creates a tough cake—fold gently
5
Prepare blueberries
- Toss the fresh blueberries with 1 tablespoon flour in a small bowl.
- This coating prevents them from sinking to the bottom during baking.
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Ready when: Blueberries are lightly coated
Tip: Cold or room-temperature berries work best—frozen ones release too much liquid
6
Fold in blueberries
- Gently fold the flour-coated blueberries into the cake batter until evenly dispersed.
- Be gentle to avoid crushing them.
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Ready when: Blueberries are distributed throughout
Tip: Reserve a few berries to press into the batter surface for a decorative look
7
Butter and pour into skillet
- Lightly butter the inside of a 10-inch cast-iron skillet.
- Pour the batter into the skillet and smooth the top with a spatula.
- If desired, press reserved blueberries into the surface for decoration.
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Ready when: Batter is in the skillet with an even surface
Tip: Use a 10-inch skillet to ensure the cake bakes evenly and reaches the edges
8
Bake until goldenOven 350°F / 175°C
- Bake at 350°F (175°C) for 32–37 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- The top should be golden brown and spring back lightly when touched.
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Ready when: Toothpick is clean or has just a few crumbs; top is golden and springs back
Tip: Ovens vary—start checking at 32 minutes to avoid a dry cake
9
Cool in skillet
- Remove the skillet from the oven and let the cake rest in the skillet for 10 minutes.
- This allows the crumb to set and makes it easier to slice.
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Ready when: Cake no longer steaming; edges may pull slightly from sides
Tip: Cooling in the skillet keeps the cake moist and prevents it from breaking apart

Good to know

Tips

Use culinary lavender from a reputable source, not ornamental varieties, which may be treated with pesticides
Don't skip tossing blueberries in flour—it helps distribute them throughout the cake rather than letting them sink
Cast iron heats evenly and browns the cake edges beautifully, but if you don't have a 10-inch skillet, a 9×9-inch square baking pan works; bake for the same time
Serve warm with a dollop of whipped cream, a drizzle of honey, or a light lemon glaze for extra elegance

Make ahead

The batter can be prepared up to 4 hours ahead and refrigerated in a covered bowl. Fold in the blueberries just before pouring into the skillet. The baked cake keeps at room temperature up to 2 days, covered.

Storage & reheating

Room temperature: 2 days, covered. Refrigerator: 4 days in an airtight container. Freezer: up to 3 months, well-wrapped. Reheat gently in a 300°F (150°C) oven for 10–12 minutes if desired, or serve at room temperature.

Substitutions

culinary dried lavender buds → 1 tablespoon finely grated lemon zest plus ½ teaspoon almond extract. Omit lavender if unavailable; lemon adds brightness and almond adds subtle depth
fresh blueberries → 1.5 cups fresh raspberries or blackberries, or drained frozen blueberries. Raspberries and blackberries will break down slightly more; frozen berries may add more liquid
buttermilk → ½ cup plain yogurt or ½ cup milk mixed with ½ tablespoon lemon juice. Both provide acidity and richness; let the lemon-milk mixture sit 5 minutes before using
vanilla extract → ½ teaspoon almond extract. Almond complements lavender and blueberry beautifully