Use the best blueberries and apricots of the season with this blueberry apricot skillet cake! Best of all, serve it right in the skillet!
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
- 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
Blueberry Apricot Base:
- 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
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: upside down cake, berry cake, frying pan cake