Use the best blueberries and apricots of the season with this blueberry apricot skillet cake! Best of all, serve it right in the skillet!
Dish Count :: 1 Skillet, 2 Mixing Bowls
It’s hard to know when to let a secret break… this is one I’ve been holding on to for months, just because I’m afraid, anxious, excited, and most of all not wanting to tempt fate. Getting overly excited about things is a flaw of mine, Ben has always known that about me, wanting to keep me down to earth, but wanting to share my excitement without letting me or it get too far out of hand.
Really, the truth of the matter is I’ve been working on something very special and it is getting pitched today to some very important people. And as much as I am trying to keep a level head about it, the truth is – today is going to be very hard to focus. Because…
We are pitching a TV show!! *Cue simultaneous panic, flop sweats, Katherine Heigl dance sequence*
The last few months I’ve been working with a production company to develop a show concept that will revolve around the blog and our country in the city motif. Sharing my love of the country with all of you has been my biggest source of pride these last five years (omg FIVE years?!), and hopefully bringing it to a larger audience will help bring a little larger slice of my home to yours.
But as my level headed and always practical husband would say – let’s not get ahead of ourselves – today is just the pitch. And I keep reminding myself of that same thing. I’m hopeful, and excited, and nervous, and thrilled.
How did Julia Child ever conquer the world like she did with such grace and humility about her? – because I fear that I will not maintain the grace nor the composure our great kitchen saint did. Not in the least.
So through today – if you can, just please send a little somethin’ somethin’ my way – a thought, a prayer, an air-five, or a cartwheel of excitement. It would be very much appreciated. Or, if you have something stronger, like a doggie downer for my nerves, that would be welcomed, too.
Mostly, just thank you for letting me finally be able to break this secret. It’s the first step to hopefully something greater. And I will most definitely be keeping you all up to date on the progress as soon as I hear it.
This is the best circle of trust a girl could ask for.
Oh yeah – and there’s cake!! This is the best Monday EVER!!
Blueberry Apricot Skillet Cake
For Blueberry Apricot Base::
- 2 cups Fresh or Frozen Blueberries
- 3-4 Large Fresh Apricots
- 1/3 cup Chopped Dried Apricots
- 4 Tbsp Butter
- 2/3 cup Brown Sugar
- 1-2 tsp Corn Starch
For Cake ::
- 1 cup Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Sugar
- 1/4 Brown Sugar, packed
- 2 Eggs
- 6 Tbsp Butter, melted and cooled
- 1 tsp Vanilla
- 1/2 cup Greek Yogurt or Sour Cream
Preheat the oven to 350 degrees.
In an oven safe skillet, like a cast iron skillet, melt butter and whisk in brown sugar until melted. Add in blueberries and apricots and bring mixture to a simmer. Sprinkle cornstarch over the mixture and simmer until the mixture thickens, about two minutes. Turn heat off and remove from heat source.
In one mixing bowl, whisk together the flour, salt, and baking powder. Set aside. In other mixing bowl, whisk together eggs, and white and brown sugar until the mixture is smooth and the sugar is dissolved. Whisk in melted and cooled butter until smooth, then sour cream or greek yogurt, and lastly vanilla extract.
Fold the flour mixture into the wet mixture until just combined. Spoon and gently smooth the cake over the top of the warm blueberry apricot mixture. Bake in the oven for about 30 minutes. Check the cake after 25 minutes and monitor to ensure it is not cooking too fast. Remove from the oven as soon as a toothpick inserted into the middle comes out clean. Let cool for 30 minutes, and serve warm. Serve right out of the skillet with whipped cream and fresh berries on top, or gently flip out onto a serving platter like a true upside down cake.
Adapted from America's Test Kitchen's Apple Upside Down Cake