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Blueberry Sour Cream Skillet Bread with Streusel Topping

February 15, 2016 by Quinn Caudill 32 Comments

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Blueberry Sour Cream Skillet Bread with Streusel Topping!

Blueberry Sour Cream Skillet Bread | www.dadwhats4dinner.com

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.

Blueberry Sour Cream Skillet Bread | www.dadwhats4dinner.com

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. :))

Blueberry Sour Cream Skillet Bread | www.dadwhats4dinner.com

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Blueberry Sour Cream Skillet Bread | www.dadwhats4dinner.com

Blueberry Sour Cream Skillet Bread | www.dadwhats4dinner.com
Print
Blueberry Sour Cream Skillet Bread with Streusel Topping
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
The cast iron skillet is what make my Blueberry Sour Cream Skillet Bread with Streusel Topping taste so good. You better make two!
Course: Breakfast
Cuisine: American
Servings: 8
Author: Quinn Caudill
Ingredients
  • 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
Streusel Topping
  • 3 tbsp all purpose flour
  • 2 tbsp white sugar
  • 2 tbsp unsalted butter
Instructions
  1. Preheat oven to 350° F.
  2. Cut a piece of parchment to fit the bottom of an 8 inch cast iron skillet (can use other type of oven proof pan).
  3. Spray paper and skillet with cooking spray.
  4. In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
  5. Beat in sour cream.
  6. In a separate bowl, sift together flour, baking powder and salt.
  7. Add flour mix and milk to butter/egg mix, alternating dry and wet, until combined.
  8. Rinse and drain blueberries.
  9. In flour bowl, add blueberries and toss them in 2 1/2 tablespoons of flour. This prevents blueberries from sinking.
  10. Lightly fold blueberries into the batter. Pour batter into prepared cast iron skillet.
  11. Blueberry Sour Cream Skillet Bread | www.dadwhats4dinner.com
  12. In separate bowl combine streusel topping ingredients. Sprinkle batter with streusel.
  13. Bake in preheated oven for about 45 to 50 minutes, until a toothpick inserted into center of the bread comes out clean.
  14. Cool bread in pan for 30-40 minutes on a wire rack.
  15. Blueberry Sour Cream Skillet Bread | www.dadwhats4dinner.com
Recipe Notes

Loosely adapted from AllRecipes

Published by Quinn Caudill for www.dadwhats4dinner.com © 2016

Check out my other breakfast bread!

Apple Harvest Bread

pic12

Cranberry Eggnog Christmas Bread

Cranberry Eggnog Christmas Bread | https://dadwhats4dinner.com/

Filed Under: Bread, Breakfast, Brunch, Easy, Kid Friendly, Muffin, recipe Tagged With: #FiestaFriday, blueberries, Bread crumbs, Breakfast, cast iron, Kid Friendly, King Arthur Flour, muffins, Streusel

About Quinn Caudill

"Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page "Cooking with Ella". Follow him on: Facebook, Pinterest, Twitter or Instagram."

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Comments

  1. ohiocook says

    July 11, 2015 at 9:30 pm

    Reblogged this on My Meals are on Wheels.

    Reply
  2. Foodfhonebook says

    July 12, 2015 at 9:14 pm

    Reblogged this on Foodfhonebook and commented:
    I hear vanilla ice cream
    Yum
    Foodfhonebook

    Reply
  3. magknj72 says

    July 13, 2015 at 8:51 pm

    Pinned! Thanks for sharing on Merry Monday

    Reply
  4. Quinn Caudill says

    July 14, 2015 at 9:33 am

    It tuned out great. Very simple and the cast iron skillet cooked the bread evenly with a nice browning around the edges. Thanks for stopping by. :))

    Reply
  5. Farmhouse 40 (@farmh40) says

    July 14, 2015 at 9:26 pm

    This looks wonderful. I never thought of making blueberry bread in my iron skillet. Can’t wait to give it a try. Thanks for sharing. Stopping over Share It Link Party. Sharing.

    Reply
    • Quinn Caudill says

      July 14, 2015 at 9:43 pm

      Works great. Give it a try a let me know. Thanks for stopping by.

      Reply
  6. Jessica says

    July 15, 2015 at 11:58 am

    Wow! What a great recipe! After reading about this I’m tempted to leave and buy a skillet right this second! I’ll be pinning-maybe I can use this for my upcoming brunch! Thanks for sharing!

    Reply
  7. Kristen says

    July 19, 2015 at 7:02 pm

    I only have a 12 inch skillet, would that be ok to use?

    Reply
    • Quinn Caudill says

      July 19, 2015 at 7:23 pm

      Hi Kristen, Thanks for stopping by. A 12 inch will work fine but I would start testing to see if it is done after 40 minutes. Let me know how it goes.

      Reply
  8. Tornadough Alli says

    July 22, 2015 at 8:48 pm

    Yum this looks awesome. I absolutely love baking with blueberries. Gonna have to give this one a try!

    Reply
    • Quinn Caudill says

      July 23, 2015 at 6:54 am

      Thanks Alli. It turned out awesome. I am on to fresh raspberries now. They are in season around here. Have a great week.

      Reply
  9. Julie is Hostess At Heart says

    February 16, 2016 at 11:26 pm

    This looks amazing. I thing you are one heck of a baker!

    Reply
  10. Winnie says

    February 18, 2016 at 5:27 pm

    It looks rich and soooooooooo delicious 🙂 I love the topping
    I could really use a huge slice right now

    Reply
    • Quinn Caudill says

      February 18, 2016 at 10:06 pm

      Thanks Winnie. Not as pretty as your stuff. Thanks for stopping by and have a great weekend.

      Reply
  11. Kathryn says

    February 18, 2016 at 8:32 pm

    Oh wow, I love how huge and thick this blueberry skillet bread is! So very tall! And it look so scrumptious – no wonder your kids couldn’t stop eating it 🙂 I’m pretty sure I would have finished off what the kids didn’t and had none left to save for my husband – so well done on your restraint 🙂

    Reply
    • Quinn Caudill says

      February 18, 2016 at 9:53 pm

      When I make sweets I usually have one piece them I am done. This one was hard to keep my hands off but i maintained my decorum. :)) Thanks for the comments Kathryn..

      Reply
  12. Margherita says

    February 19, 2016 at 8:48 am

    This is the kind of cake I would love to have every morning for breakfast!

    Reply
  13. cookingwithauntjuju.com says

    February 19, 2016 at 4:40 pm

    I always appreciate recipes, especially sweet ones, so I can use my cast iron cookware. Looks real good 🙂

    Reply
    • Quinn Caudill says

      February 22, 2016 at 12:08 pm

      Thanks Judy that means a lot. Have a great week.

      Reply
  14. Suchitra says

    February 19, 2016 at 6:55 pm

    What a lovely use of the cast iron skillet! The blueberry skillet bread looks delicious!

    Reply
    • Quinn Caudill says

      February 22, 2016 at 12:07 pm

      Thanks Suchitra.

      Reply
  15. Sweet and Savoury Pursuits says

    February 20, 2016 at 4:15 pm

    I love baking with blueberries, this looks delicious!

    Reply
    • Quinn Caudill says

      February 22, 2016 at 12:06 pm

      It was a nice twist. Thanks for stopping by.

      Reply
  16. Ahila says

    February 20, 2016 at 10:27 pm

    The blueberry skillet bread looks really moist and delicious! Great recipe. Thanks for sharing it at the fiesta!

    Reply
    • Quinn Caudill says

      February 22, 2016 at 12:05 pm

      The cast iron gave it a crispy crust but very moist on the inside. Happy FF!

      Reply
  17. FrugalHausfrau says

    February 24, 2016 at 8:53 pm

    Quinn, this is so moist and delish looking! My kind of cooking! Plus you can never go wrong with anything by or from King Arthur! Or you!

    Happy Throwback Thursday!

    Mollie

    Reply
    • Quinn Caudill says

      February 24, 2016 at 9:21 pm

      I love KAF. Wish I could work for them. It was very moist and tasty. Probably need to redo the pics but they are not bad. Thanks Mollie!!

      Reply
      • FrugalHausfrau says

        February 24, 2016 at 9:26 pm

        🙂

        Reply
  18. Christine Siracusa says

    February 26, 2016 at 8:01 am

    Dang that looks good. I’m eyeing my 8 inch cast iron skillet right now thinking, “Ready for a workout?” My kids would love to come home to this today. Thanks for linking up with us at #SaucySaturdays!

    Reply
    • Quinn Caudill says

      February 26, 2016 at 8:21 am

      Yes they would. My kids loved it and I am sure your skillet needs some love.

      Reply

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  1. Banana Streusel Coffee Cake - Dad Whats 4 Dinner says:
    July 15, 2016 at 12:20 pm

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