I’m a firm believer that if you incorporate fresh fruit into any dessert, like cake for instance, then it instantly becomes healthy. It’s a great rule to live by, trust me. A good-for-you cake that you can eat for breakfast, lunch or dinner. Maybe not dinner because you should probably eat something a bit more substantial, but hey, after dinner the cake is all yours. I’m not one to say no to any cake, I’m not an animal, but during the summer months when it’s super hot outside, cakes with seasonal fruit just sound so much more appealing to me than regular cake. Maybe it’s the idea of having fresh fruit in a dessert, and feeling like I just made the best series of healthy decisions I could ever possibly make. I feel like I could run the world. All of this from just making and eating cake. Do you see the power than cake has?
So what’s a cobbler cake you might be asking. It’s basically a combination of two great summer desserts. An upside down skillet cake and a fruit cobbler. In other words, a cobbler cake is your new favorite dessert. I already know. It’s just as easy to make as an upside down cake but it has much more fruit and you don’t have to worry about flipping a hot pan over and praying that the cake comes out. That’s a scary situation that lasts for about 10 seconds, but still, its scary. This cake though, you don’t have to worry about any of that. You can just cut and serve without any worries because a worry-free baking experience is what I’m all about. And you should be too. Speaking of blueberry cobbler things, we mustn’t forget about these Blueberry Cobbler Biscuits from last year. Once you’re done making and eating this cobbler cake, you can mosey on over back into the kitchen and whip up some blueberry cobbler biscuits because it just seems like the right thing to do, doesn’t it? How do you follow up a delicious cake? By making biscuits. Don’t fight it.
These types of cakes/cobblers are always 100 times better when the fruit you’re using is in season. For this recipe, we’re going to use fresh blueberries, but you can really swap them out for whatever your favorite fruit is or for whatever is in season at the moment. Strawberries would be amazing in this as well!
Toss the blueberries with a bit of sugar, to sweeten them up, and some fresh lemon zest and juice. This will balance out the sweetness and give the cobbler cake a nice tartness.
Move the berries to the side and let’s focus on the dry ingredients. In a large bowl, whisk or sift together the flour, hazelnut flour, baking powder, salt, cardamom, and cinnamon.
**Tip: If you can’t find hazelnut flour, almond flour would work great in this as well. Or just use all regular flour instead.**
Make a well in the center of the dry ingredients and pour in the milk, sugar and vanilla extract. Stir until just combined. You don’t want to over mix the batter at this point.
Melt the butter in a 9-inch cast iron skillet, remove from heat, and pour the batter on top of the melted butter.
**Note: If you don’t have cast iron skillet, you can just use a 9-inch round cake pan instead!**
Sprinkle the top with all of those marinated blueberries from earlier. Make sure to evenly distribute them as much as possible.
Bake in a preheated 350ºF for about 25 to 30 minutes or until the edges of the cake have risen and become brown. The center will still be a bit wobbly because of the berries, but don’t worry.
Allow to cool down slightly before cutting and serving. It’s great warm, just not scorching right out of the oven hot. If you make this ahead of time and want to warm it up right before serving, you can pop it back into the oven for a few minutes before you plan on eating it.
Much like with everything in life, this cake is even better when served with vanilla ice cream. Especially when the cake is warm, because the ice cream begins to melt into it, creating a magical moment you can only experience by making the cake. Don’t you want to feel the magic, too?
You can make this cake up to 2 days in advance. Cover it tightly with plastic wrap and keep at room temperature, or you can place it in the fridge and keep it in there for a bit longer than 2 days.
Like I mentioned earlier, what’s really awesome about this cake/recipe is that you can make it with all kinds of fruit. You don’t have blueberries if you don’t want to. Use whatever fruit is in season or whatever is calling out your name. Be the fruit whisperer you want to be.
Let’s keep in mind that it’s summer and the less time we spend in the kitchen baking and cooking on a hot stove, the better. Although it’s hot, we still need dessert in our lives, so why not bake up something that is quick and easy, like this cobbler cake. Plus, anything that involves ice cream in the summer is definitely a must. Enjoy!
- 1 pint fresh blueberries
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- ½ cup ground hazelnut flour (or almond flour)
- 1½ teaspoons baking powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup granulated sugar, plus 1 tablespoon
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Melt the butter in a 9-inch cast iron skillet over low heat. Once melted from heat and set aside.
- In a medium bowl, toss together the blueberries, lemon zest, lemon juice and 1 tablespoons sugar. Set aside.
- In a large bowl, combine the flour, hazelnut flour, baking powder, cardamom, cinnamon, and salt. Make a well in the center of the bowl and pour in the buttermilk, 1 cup sugar, and vanilla extract. Stir until evenly combined, making sure to not over mix.
- Pour the batter into the skillet, over the butter. Then top with the blueberries, scattering them evenly over the top. Bake for about 25 to 30 minutes or until the edges have risen around the berries and has browned. The center will still be slightly wobbly because of the berries. Remove from oven and allow to cool down slightly before serving. Eat warm with a scoop of vanilla ice cream. Enjoy!