Ingredients
- 2 cups ap flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup (1 stick) butter, unsalted and melted
- 2 XL eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 cup vanilla Greek yogurt
- 2–3 cups fresh blueberries (frozen can be used)
Instructions
- Place a 12″ cast iron skillet in the oven, middle rack. *If you do not have a 12” skillet use 2 smaller ones. 6 1/2″ cast iron skillets
- Preheat the oven to 350F. In a large bowl, whisk together the eggs and vanilla.
- Add in the melted butter, milk, yogurt, and sugar and whisk until incorporated and the sugar is dissolved. ~4 minutes. Add the flour, baking powder, soda, cinnamon, and salt and mix with a sturdy spoon. Do not overmix. A few traces of flour is OK. Add in the blueberries and gently fold in.
- Using a heat-safe mitt, remove the hot pan from the oven and dump the batter into the pan. Carefully spread even.
- Place the cast iron pan on a large baking sheet and place both back in the oven. The baking sheet will catch any spillage (You shouldn’t have any on a standard 12” pan).
- Bake for 45-50 minutes or until a cake tester comes out almost clean.
- Remove the pan from the oven and allow to cool completely before cutting.
Notes
You can also line the pan with parchment paper with a 1” overhang all the way around. Add the parchment paper as soon as you take the hot pan out of the oven (be careful) then carefully dump the batter on top of the parchment. The weight of the batter will force the parchment to line the pan.
This is the pan I use (and love!) 12″ cast iron skillet
If you want to make 2 cakes, use 2 of these 6 1/2″ cast iron skillet pans!
