One dreary day, my sister Kristen and I were home alone wondering what to do with the abundance of time on our hands. With a shout of glee, Kristen exclaimed, “Lets bake something!” I quickly agreed, but added, “What should we make?” After a short period of brainstorming, we settled on an adaptation of a donut recipe from one of our favorite food blogs, Half Baked Harvest. To change things up, we baked it in a cast iron skillet, topped it with cream cheese, and swirled it with luscious blueberry sauce. As an added bonus, this dessert is actually quite healthy containing a little over an half cup each of butter and sugar. When the cake finally came out of the oven, we were pleasantly surprised by the excellent taste and the superior texture. Mmmmmm!!!! Don’t forget to check out our corresponding baking video.
½ cup all-purpose flour
½ cup whole wheat flour
¼ cup corn meal
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
¼ cup brown or cane sugar
2 tablespoons butter
1/4 Greek yogurt
1/3 cup whole milk
2 teaspoons vanilla extract
3 ounces of cream cheese
2 cups frozen blueberries
1 tablespoon lemon juice
2 tablespoons honey
2 teaspoons cornstarch
A dash of vanilla extract
Quarter Cup Crumble:
¼ cup butter
¼ cup brown sugar
¼ cup quick-cooking oats
¼ cup old fashioned rolled oats
Pre-heat oven to 350 degrees.
Set out three ounces of cream cheese to soften.
Turn a stovetop burner on medium heat and melt 2 cups of frozen blueberries in a pot with lemon juice and honey.
Whisk in the corn starch and cook until nice and thick. (Like jelly)
Meanwhile, mix flour, sugar, salt, baking powder and baking soda in a large bowl.
Add egg, melted butter, yogurt, whole milk, and vanilla extract into the bowl. Stir until well combined, but don’t overmix.
Let the cake mix rest while making the crumble. Combine melted butter, sugar, and the oats in a small bowl. Set aside.
Grease a medium cast iron skillet (or a cake pan) then dump in the cake batter.
Lightly swirl 2/3 of the blueberry mixture in the cake batter.
Evenly distribute small chunks of the cream cheese in the batter.
Pop in the oven for 25 minutes or until a knife comes out clean.
Enjoy warm with the extra blueberry sauce drizzled on top!