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| Blueberry Crumb Skillet Cake submitted by Mom Johnson |
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Description
Haven't made this...yet! It uses a culinary lavender...and since we just went to the Lavender Festival in Sequim, Washington, I'd like to try it.
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Directions
Preheat oven to 350 degrees. In a medium bowl, combine 1 1/3 cups flour, 1/4 cup sugar, brown sugar, lavender, and 1/2 tsp. salt. Stir in the melted butter until the mixture is well-combined. (It will be crumbly.) Set aside.
In a large bowl, combine softened butter and remaining 3/4 cup sugar. Beat at medium speed with an electric mixer until fluffy, approximately 4 minutes. Add eggs and egg yolk, one at a time, beating well after each addition. Add vanilla, beating well. Scrape down the sides of the bowl and add sour cream, yogurt, and honey, beating until mixture is well-combined.
In a medium bowl, sift together remaining 1 1/4 cups flour, baking powder, baking soda, and remaining 1/2 tsp. salt. With mixer on low speed, add flour mixture to butter mixture, beating just until combined. Gently fold in the blueberries. Pour batter into a 10-inch cast-iron skillet, smoothing the top. Crumble topping evenly over the batter. Bake until a wooden toothpick inserted in the center comes out clean, about 45 minutes. Let cool slightly before serving. 8-10 servings.
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Ingredients
 1 1/3 cups plus 1 1/4 cups all-purpose flour, divided
1 cup sugar, divided
1/3 cup lightly packed brown sugar
2 tsp. dried lavender
1 tsp. salt, divided
6 T. unsalted butter, softened
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tsp. vanilla
1/3 cup sour cream, at room temperature
1/3 cup vanilla-flavored yogurt, at room temperature
2 T. honey
1 tsp. baking powder
1/4 tsp. baking soda
2 cups fresh blueberries
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