Blueberry Breakfast Skillet Cake
Not gonna lie. . . back-to-school makes me coo coo. And, this year I’m feeling all the feels.
Many of my nearest and dearests are sending their oldest children — the babies we just fed, burped, and wiped YESTERDAY — off to college. I know it happens, we all know it happens, but when it happens. . . there are no words. Just lots of phone calls, tears, long silent pauses, and wine.
In our fam, Will got his driver’s license, Anna got her permit, and I got a knot in my stomach. I knew they would drive one day, we all hoped they would drive one day, but tomorrow morning when our two oldest drive off to high school together, I will loosen the tight grip on the cord that tethers them home.
Coping strategies? I become a manic fool in the kitchen. My friend Ronne calls it Kitchen Therapy. Binge baking and cooking may not be the healthiest way to deal, but it does keep the family happy.
I wonder what our children will remember most about home? Will they want to come back? Crap, will they come back and stay? What if I didn’t teach them everything they need to know? What do they need to know? I don’t know anything.
Measuring, blending, chopping, stirring, sautéing — it’s all easier than answering all the idiotic questions in my head.
The silver lining?
Food, especially good food, brings my people to the table. One morning the smell of blueberries warming in maple syrup and lemon zest perks open sleep crusted eyes. Another summer morning brings curious bedheads to try a breakfast bar combo of sharp cheddar mixed with unexpected tart raspberry jam. Dinners have been an adventure, too as I long keep my people at the table with easy, picky-eater approved meals. Plus, kids argue less with full mouths.
Please, allow my mania to boost your recipe collection.
Let’s start with a recent favorite — Blueberry Breakfast Skillet Cake. Standing at the kitchen counter, armed with forks, the four Littles devoured this breakfast straight from the cast iron skillet.
To save time, the dry ingredients can be mixed ahead and stored in a mason jar. When you’re ready, the blender and oven do the rest!
- 1 cup rolled oats (we use Bob's Red Mill gluten-free)
- 1 cup almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (one stick) butter, room temperature
- ½ cup maple syrup
- zest of 1 lemon
- 3 eggs
- 1 teaspoon vanilla
- 1 cup plain full-fat yogurt (we use White Mountain)
- 2 cups blueberries
- Pre-heat oven to 350 degrees.
- In a food processor, or blender, grind the oats until they resemble flour. Just a few pulses.
- In a large mixing bowl, stir together ground oats, almond flour, coconut flour, baking powder, and salt.
- In the food processor, or blender, mix butter, maple syrup, lemon zest, eggs, and yogurt until well blended and creamy. Pour into the flour mixture and stir until well combined.
- Fold in the blueberries.
- Pour batter into a 10-inch cast iron or oven proof skillet. Bake 50-55 minutes until golden around the edges. Cool and serve straight from the skillet. Top with more berries and whipped cream if desired.
Is your family transitioning this year — a child off to college, new drivers, wedding bells, kindergarten?