We're celebrating the season's gorgeous blueberries with this lemony, toothy, blueberry snack cake. It's a great way to use blueberries or other fruits of the season, including raspberries and cherries. Just a couple of minutes in your stand mixer and into the oven! We used a 12-inch cast iron skillet. You can use a similar size ceramic pan.
We used mixed berry 0% Icelandic yogurt and half frozen, half fresh blueberries--- because that's what we had. Delicious!
Perfect and portable for a picnic, brunch or weekend breakfast. If you like cornbread, you'll love this cake!
Recipe adapted from a recipe by Christine Gallary, on kitchn.
ingredients & equipment
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