Today, July 11th, is National Blueberry Muffin Day. Okay, so this is not a blueberry muffin, it is something better. And I mean way better! My Blueberry Sour Cream Skillet Bread with Streusel Topping uses a simple batter that could be used for muffins, but why when you can make skillet bread. The cast iron skillet allows the bread to cook evenly and gives a nice crust to the outsides of the bread. The sour cream and lemon juice add a nice tang to the sweet and tartness of the blueberries.
You will want to definitely make this for breakfast tomorrow. I should have made two because my first Blueberry Sour Cream Skillet Bread with Streusel Topping was gone in a couple of hours. I had to hide a piece for my wife to eat when she got home. Darn kids wouldn’t stop eating it. :))
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- 1 cup stick butter divided (1/3 for batter and 2 tbsp for streusel)
- 1 cup white sugar
- 1 tbsp lemon juice
- 2 eggs
- 2 tbsp heaping low fat sour cream
- 1 1/2 cups King Arthur all-purpose flour plus 2 1/2 tbsp for berries
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup milk
- 1 1/2 cups fresh or frozen blueberries
- 3 tbsp all purpose flour
- 2 tbsp white sugar
- 2 tbsp unsalted butter
- Preheat oven to 350° F.
- Cut a piece of parchment to fit the bottom of an 8 inch cast iron skillet (can use other type of oven proof pan).
- Spray paper and skillet with cooking spray.
- In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
- Beat in sour cream.
- In a separate bowl, sift together flour, baking powder and salt.
- Add flour mix and milk to butter/egg mix, alternating dry and wet, until combined.
- Rinse and drain blueberries.
- In flour bowl, add blueberries and toss them in 2 1/2 tablespoons of flour. This prevents blueberries from sinking.
- Lightly fold blueberries into the batter. Pour batter into prepared cast iron skillet.
- In separate bowl combine streusel topping ingredients. Sprinkle batter with streusel.
- Bake in preheated oven for about 45 to 50 minutes, until a toothpick inserted into center of the bread comes out clean.
- Cool bread in pan for 30-40 minutes on a wire rack.
Published by Quinn Caudill for www.dadwhats4dinner.com © 2016
I also will be bringing Blueberry Sour Cream Skillet Bread to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.
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Check out my other breakfast breads!