Blueberry Sour Cream Skillet Bread with Streusel Topping!
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.
Loosely adapted from AllRecipes
Published by Quinn Caudill for www.dadwhats4dinner.com © 2016
ohiocook says
Reblogged this on My Meals are on Wheels.
Foodfhonebook says
Reblogged this on Foodfhonebook and commented:
I hear vanilla ice cream
Yum
Foodfhonebook
magknj72 says
Pinned! Thanks for sharing on Merry Monday
Quinn Caudill says
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. :))
Farmhouse 40 (@farmh40) says
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.
Quinn Caudill says
Works great. Give it a try a let me know. Thanks for stopping by.
Jessica says
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!
Kristen says
I only have a 12 inch skillet, would that be ok to use?
Quinn Caudill says
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.
Tornadough Alli says
Yum this looks awesome. I absolutely love baking with blueberries. Gonna have to give this one a try!
Quinn Caudill says
Thanks Alli. It turned out awesome. I am on to fresh raspberries now. They are in season around here. Have a great week.
Julie is Hostess At Heart says
This looks amazing. I thing you are one heck of a baker!
Winnie says
It looks rich and soooooooooo delicious 🙂 I love the topping
I could really use a huge slice right now
Quinn Caudill says
Thanks Winnie. Not as pretty as your stuff. Thanks for stopping by and have a great weekend.
Kathryn says
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 🙂
Quinn Caudill says
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..
Margherita says
This is the kind of cake I would love to have every morning for breakfast!
cookingwithauntjuju.com says
I always appreciate recipes, especially sweet ones, so I can use my cast iron cookware. Looks real good 🙂
Quinn Caudill says
Thanks Judy that means a lot. Have a great week.
Suchitra says
What a lovely use of the cast iron skillet! The blueberry skillet bread looks delicious!
Quinn Caudill says
Thanks Suchitra.
Sweet and Savoury Pursuits says
I love baking with blueberries, this looks delicious!
Quinn Caudill says
It was a nice twist. Thanks for stopping by.
Ahila says
The blueberry skillet bread looks really moist and delicious! Great recipe. Thanks for sharing it at the fiesta!
Quinn Caudill says
The cast iron gave it a crispy crust but very moist on the inside. Happy FF!
FrugalHausfrau says
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
Quinn Caudill says
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!!
FrugalHausfrau says
🙂
Christine Siracusa says
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!
Quinn Caudill says
Yes they would. My kids loved it and I am sure your skillet needs some love.