Blueberry Muffin Skillet

I turned muffins into a skillet cake.

Not that muffins are the most difficult thing to make, but sometimes we want something even easier…right? That’s where this Blueberry Muffin Skillet comes in. It’s all things we love about blueberry muffins–buttery crumb, bright blueberries, plus a little lemon zest for freshness, a teensy bit of health from some flax and wheat germ, plus crunchy topping–minus the portioning. Just brown some butter, mix, pour, sprinkle, and bake. Even though there’s only one less step, it still feels like sweet freedom. And freedom means more weekend lounging, naps, leisurely walks, and magazine reading.

Happy weekending!!


Print Recipe

Blueberry Muffin Skillet

Adapted from Joy the Baker

If you don’t want to use the flax and wheat germ, reduce the milk to 1/3 cup. If you don’t have a cast iron skillet, brown the butter in any saucepan or skillet you have and bake the cake in a greased pie plate or cake tin.

8 tablespoons unsalted butter

1/2 cup milk

1 large egg, plus 1 large egg yolk

1 teaspoon vanilla extract

zest of 1 lemon, divided

1 1/2 cups all-purpose flour

2 tablespoons flax seed meal

2 tablespoons wheat germ

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoons salt

2 cups fresh blueberries


3 tablespoons cold, unsalted butter, cut into cubes

1/2 cup all-purpose flour

1/4 cup sugar

Preheat the oven to 350ºF.

Place the butter in a 9-10 inch cast iron skillet and heat over medium until the butter browns and becomes fragrant like toffee. Remove from the heat and pour the butter into a dish to cool.

In a large measuring cup or medium bowl, whisk the milk, egg + yolk, and vanilla until combined. Set aside.

In a mixing bowl, whisk half of the lemon zest with the flour, flax meal, wheat germ, sugar, baking powder, and salt. Add the milk mixture, followed by the browned butter, and fold until just combined–there may be a few spare lumps or streaks of flour, it’s okay. Fold in the blueberries and scrape the mixture into the cast iron skillet you used to brown the butter.

Make the topping by pinching the butter into the flour, remaining lemon zest, and sugar until crumbly. Sprinkle over the top of the batter. Bake in the center of the oven for 30-35 minutes or until a skewer inserted in the center of the muffin cake comes out clean. Cool on a rack for about 15 minutes before slicing and serving. Wrap any leftover pieces tightly in plastic wrap and store at room temperature for a day or two.


BeerBerry Pancakes

If you’ve been reading for a while, you may already know I have a thing for putting beer in my waffle batter. Not just because it’s a fun excuse to have booze in the AM (it IS fun, though…), but because the effervescence of the beer gives the batter lift and a yeasty-malted flavor that I find irresistible and the perfect foil for copious amounts of maple syrup.

The resounding reason why these pancakes are not waffles is because sometimes I just don’t want to dig my waffle maker out of the recesses of the cabinet. That’s just true life and laziness at it’s finest…thus, the pancake. These pancakes take the griddle-standard blueberry and pairs it with zesty orange and yeasty beer. While the beer and baking powder give these pancakes their lift, the buttermilk brings tenderness, and coconut oil adds a bit of richness, while a teensy bit of cinnamon brings a little interest to the background. Blueberries and citrus are already friends, adding an orange-friendly beer to the mix just makes it a party.

BeerBerry Pancakes

Adapted from THIS recipe. 

I added a dash of Cook’s orange extract and vanilla paste* for a creamy-sweet-citrus note–both are totally optional, but fun additions. 

1 1/2 cups all-purpose flour

1 Tablespoon brown sugar

1 teaspoon salt

1 tablespoon baking powder

1/4 teaspoon cinnamon

3/4 cup beer (I used Blue Moon Valencia Grove Amber)

1/2 cup buttermilk

1 large egg

1 Tablespoon orange zest

1/2 teaspoon each vanilla paste/extract and orange extract (optional)

3 Tablespoons coconut oil, melted and cooled slightly

Preheat oven to 200˚F and set an oven safe dish inside.

In a mixing bowl whisk together the flour, sugar, salt, baking powder, and cinnamon. Set aside. In a large measuring cup combine the buttermilk, egg, zest, and extracts, whisk to combine well, whisk in the beer. Make a well in the center of the flour mixture and pour in the beer/buttermilk mix, fold gently for a few turns and add the coconut oil. Continue to fold until just combined–some lumps and streaks of flour are okay, do not overmix. Gently fold in the blueberries.

In a non-stick pan or griddle over medium-high heat, ladle out as many pancakes as you will fit in the pan and cook until bubbles begin to appear around the edges and the surface of the pancakes and the bottoms are golden-brown, flip and continue to cook through. Place cooked pancakes on the dish in the preheated oven and repeat with the remaining batter. Serve with butter and syrup.



*Cook’s provided me with a complimentary sample of some of their extracts. Though the products were provided to me, free of charge, all opinions expressed are my own. 

Marble Cake

Marble cake speaks to the gemini and the indecisive-crazy-person in me. I mean it’s two different cakes in ONE CAKE.

There really isn’t a way to lose.

This cake is dense yet tender in the crumb and manages to be moist yet sturdy. The light batter is fragrant with vanilla and butter, the dark batter is rich and dense with dark chocolate. I think it’s key not to go too crazy with the marbling, so you can taste the two distinct flavors–just a few swirls with a knife or a toothpick through the batter give you just enough marble, leaving you with dedicated sections of vanilla and chocolate cake. This cake has the character of a pound cake–it’s dense and rests well, getting even better the 2nd and 3rd day. It’s totally the kind of cake to have around for impromptu coffee dates and, I have a hunch, would probably ship well–a theory I plan to test this holiday season.

Marble Cake

Adapted from Baking: from My Home to Yours

The original recipe calls for a little less butter, but I was being a bit of a space-cadet and just chucked two whole sticks of butter into my mixer–the batter was made before I realized my mistake, but the cake definitely didn’t suffer from the extra butter. I used an 80% dark chocolate bar–this made for a super-dense and rich chocolate batter–use a good quality chocolate, whatever is your fave will work great.

2 cups, plus 2 Tablespooons, all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon grated nutmeg

2 sticks unsalted butter (8 ounces), room temperature

1 cup sugar

4 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

1/2 cup milk

4 ounces dark chocolate, melted and cooled

Preheat oven to 325*F. Grease and line a 8 1/2 x 4 1/2 inch loaf pan with parchment, place the pan on top of a sheet pan. Set aside.

In a bowl, whisk together flour, baking powder, salt, and nutmeg. Set aside.

Working with a stand or hand mixer, beat the butter on medium speed until smooth and creamy. Add the sugar and beat another 2 minutes. Scrape the bowl and beat in the eggs, one at a time, until incorporated. The batter may look curdled at this point, but that is okay. Scrape the bowl and beat in the vanilla and almond extracts. Reduce speed to low and alternately add flour and milk, beginning and ending with the dry ingredients. Place 1/2 of the batter in a separate bowl and fold in the melted chocolate so you have a vanilla batter and a chocolate batter.

Alternately drop spoonfuls of batter into the loaf pan until the pan is filled with the batter and plunge a butter knife into the batter, making a zig-zag pattern from one end of the pan to the other. Do this only once for a perfectly marbled batter. Bake in the center of the oven for 40 minutes uncovered. Cover loosely with foil and continue to bake another 30-40 minutes, until the vanilla batter on top is golden brown, the top is cracked, and a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool on a rack for about 10 minutes before turning out and cooling completely. Wrap cool cake well with plastic. Can be kept, wrapped well, at room temperature for several days.