Skillet Blueberry Streusel Coffee Cake

Skillet Blueberry Streusel Coffee Cake

Skillet Blueberry Streusel Coffee Cake

When they say that this cold & flu season is going to be a bad one, boy they aren’t kidding. For over a week now, I’ve been suffering with a horrible cold. It’s absolutely one of the worst colds I’ve ever had.

I’m just beginning to feel better, but in an attempt to help speed up the healing process, I decided to bake this wonderful Skillet Blueberry Streusel Coffee Cake.

I don’t know about you, but a fresh baked goodie always makes me feel better.

~Enjoy~

Skillet Blueberry Streusel Coffee Cake

Cake

4 cups flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/4 cups milk
1/2 cup butter, softened
2 large eggs
2 cups blueberries

Topping

1 cup granulated sugar
2/3 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup cold butter

Preheat oven to 375 degrees. Grease a 12-inch cast iron skillet, or make sure it’s well seasoned.

Combine all cake ingredients, except blueberries, in a large mixing bowl.
Beat until batter is well mixed. Gently stir in blueberries by hand.
Pour batter into skillet.

Skillet Blueberry Streusel Coffee Cake batter

For topping, stir together sugar, flour, cinnamon and nutmeg in a medium bowl. Cut in butter until mixture resembles coarse crumbs.
Sprinkle over batter.

Skillet Blueberry Streusel Coffee Cake topping

Bake for 40-45 minutes, or until toothpick inserted in center comes out clean.