Lemon Blueberry Skillet Cake
This bright and zesty lemon blueberry skillet cake is a quick 15-minute dessert made entirely in one pan on the stovetop. Fresh blueberries and lemon zest create a stunning dessert that looks impressive but takes almost no effort to prepare.
One-pan stovetop lemon blueberry skillet cake bursting with fresh citrus flavor.
Nutrition per serving
Ingredients
batter
cooking
topping
Instructions
Make the Batter
In a bowl, combine pancake mix, milk, lemon zest, and two teaspoons of lemon juice. Stir until just combined leaving a few lumps. Gently fold in the blueberries being careful not to crush them.
Prepare the Skillet
Melt butter in a 10-inch skillet over medium heat, swirling to coat the entire bottom and slightly up the sides. The butter should foam and just begin to turn golden before adding the batter.
Cook the Cake
Pour the batter into the skillet, spread gently, and cover with a lid. Cook on medium-low for 7 to 8 minutes until the top is set, the edges are golden, and a toothpick inserted in the center comes out clean.
Finish and Serve
Slide the cake onto a cutting board, dust generously with powdered sugar, and slice into wedges. Serve warm directly from the skillet for a rustic presentation.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.