How to Make Gaby Dankin’s Blueberry Streusel Skillet Cake

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Gaby Dalkin, the It lady chef and author behind What’s Gaby Cooking who boasts over half 1,000,000 followers on Instagram, has launched her third cookbook, “Eat What You Want,” sure by the foundational mentality you could—and may—merely eat what you need. Gaby needs her followers to get pleasure from what they’re cooking and consuming, eschewing deprivation and a “unhealthy meals” record for the artwork of balancing moderation and indulgence.

Her recipes spotlight what she eats in actual life, from crispy cauliflower shawarma to chipotle chorizo mac and cheese. She gives loads of concepts for the right way to stay wholesome in your cooking, paired alongside enjoyable, indulgent recipes, like banana bread pancakes and smooth lemon butter cake, that she is aware of will make you cheerful.

Gaby’s blueberry streusel skillet breakfast cake is an ideal place to begin for a dish that’s assured to make your mornings memorable. This unassumingly easy-to-make breakfast cake is simply your regular mixture of moist and dry substances, with loads of lemon juice and blueberries folded in. However what takes it to the subsequent stage is when the cake batter is topped with a brown-sugar-based streusel, baked within the oven, and drizzled with lemon icing. It’s breakfast or dessert—nonetheless you need to take a look at it—and it’s definitely destined to go away you asking for seconds.

Each from time to time one thing so easy and basic blows my thoughts with how spectacular it may be. This super-moist, streusel-topped cake is simply as good for a complicated brunch as it’s made forward and dished up for an on-the-go breakfast.

Blueberry Streusel Skillet Breakfast Cake

Serves: 8-10

INGREDIENTS

• For the streusel: ½ cup (110 g) packed brown sugar
• ¼ cup (30 g) all-purpose flour
• Pinch of kosher salt 3 tablespoons unsalted butter, melted
• For the cake: 2 cups (250 g) all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• ½ cup (115 g/1 stick) unsalted butter, softened
• 1 1/3 cups (265 g) sugar
• 2 massive eggs plus 1 yolk
• 1 tablespoon vanilla extract
• ½ cup (120 ml) entire milk (or buttermilk if that’s your jam!)
• 1 tablespoon contemporary lemon juice
• 2 tablespoons lemon zest
• 2 ½ cups (365 g) contemporary blueberries
• For the lemon icing: 1 cup (125 g) powdered sugar
• 2 tablespoons contemporary lemon juice

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C). Spray a 9-inch (23 cm) cast-iron skillet with nonstick cooking spray.
2. To make the streusel: In a medium bowl, whisk collectively the brown sugar, flour, and salt. Add the melted butter and stir till a crumbly combination kinds with some massive items nonetheless intact. Don’t overmix.
3. To make the cake: In a small bowl, whisk collectively the flour, baking powder, and salt; put aside.
4. Within the bowl of an electrical mixer, beat the butter till easy, about 1 minute. Add the sugar and proceed to beat, scraping down the perimeters of the bowl as wanted, till the combination is mild and fluffy, about 2 minutes. Add the eggs and yolk and the vanilla and beat till mixed. In two additions, add the milk and the flour combination, alternating between the 2. Beat till mixed. Gently fold within the lemon juice, lemon zest, and blueberries. Switch the batter to the ready skillet and unfold into a fair layer. Sprinkle the highest with the streusel. Bake on the middle rack till a toothpick inserted into the middle comes out clear and the topping is deep golden, about 50 minutes.
5. To make the icing: In the meantime, in a small bowl, mix the powdered sugar with lemon juice and stir till easy.
6. Switch the skillet to a cooling rack and permit the cake to chill within the pan for about quarter-hour, then drizzle the highest with the icing. Serve heat or at room temperature.