Flourless Blueberry Vanilla Skillet Cake
A simple and delicious flourless skillet cake featuring blueberries, perfect for breakfast or dessert.
Servings: 8 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 2 cups Blueberries (fresh or frozen) If frozen, do not thaw first.
- 3 large Eggs Help the cake set and give it lift.
- 1 cup Greek yogurt or plain yogurt Makes it tender and slightly tangy.
- 2 teaspoons Vanilla extract Main flavor component.
- 1/2 cup Sweetener (sugar, coconut sugar, or baking blend) Adjust to taste.
- 1/4 cup Cornstarch or arrowroot starch Keeps cake texture without being custardy.
- 1 teaspoon Baking powder Lightens the cake.
- 1/4 teaspoon Salt Enhances flavor.
- 1 tablespoon Butter or neutral oil For greasing the skillet.
- 1 teaspoon Lemon zest (optional) Makes the blueberry flavor pop.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9 or 10 inch oven safe skillet really well.
- In a bowl, whisk the eggs and sweetener until smooth and a little lighter.
- Whisk in the yogurt, vanilla, and optional lemon zest.
- Sprinkle in the cornstarch, baking powder, and salt. Whisk until there are no lumps.
- Fold in most of the blueberries, saving a handful for the top.
- Pour batter into the skillet, top with the rest of the blueberries, and bake for about 22 to 30 minutes.
- Let it cool in the skillet for at least 10 minutes before slicing.
Notes
Do not overbake. Cakes can become dry if left too long. Use full-fat yogurt for a richer texture. Slicing too soon may result in a messy piece.