Blueberry Cast Iron Coffee Cake

Oh, Sunday. Is there anything dreamier than thou?? I'm convinced that Sundays were created for the sole purpose of lounging about in head to toe jersey knitwear, beverage in one hand, snacks in the other.

What better way to celebrate the best day of the week than with this delicious cast-iron skillet coffee cake. Some version of this recipe has been floating around in my family for some time now, and it's a personal fave of mine. I mean, it's cake. For breakfast. (Ain't it swell that if you call it a coffee cake, it's socially acceptable to eat in the morning??)

The best part is, the recipe is super simple, super tasty, and just begging for you to give it a try. Seriously. You could probably make it right now with stuff you already have in your kitchen. (don't have blueberries?? try blackberries, raspberries, dried cranberries, or even raisins!)

2 Cups All Purpose Flour
1.5 teaspoons Baking Powder
.5 teaspoons Baking Soda 
.5 teaspoons Salt
1 stick of Butter, melted
2 eggs
1 Cup Sugar
1 Cup Milk
1.5 cups Blueberries

Preheat oven to 350°, place cast iron skillet in the oven while preheating. In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, mix melted butter, eggs, sugar, and milk. Then, add dry ingredients slowly, mixing well to incorporate. Fold in blueberries. Pour into greased preheated skillet and bake for 45-50 minutes. When finished, dust with powdered sugar and allow to cool slightly before serving.

So... Give this a try. If not this morning, how about this afternoon - that way you can enjoy it in the upcoming week. It makes a great cut-a-slice-and-take-to-work-in-the-morning snack. And seriously, tag me on social media if you make this. I wanna see your creations! Good luck, weekend warriors, can't wait to hear how they turned out. xx