Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

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Skillet Blueberry Coffee Cake

Edible flowers add an extra layer of beauty to the presentation of this sweet spring treat.

Skillet Blueberry Coffee Cake

Course: Breakfast, Dessert
Keyword: blueberries, cake, dessert, sweet
Author: Erin McCarthy Bianchi

Ingredients

FOR STREUSEL

  • 1 cup finely chopped nuts being the wife of a walnut farmer, I used walnuts.
  • 3 tablespoons butter, ghee, or coconut oil
  • 2 tablespoons coconut sugar
  • 2 teaspoons cinnamon

FOR COFFEE CAKE

  • 2 cups almond flour
  • ½ cup tapioca flour or arrowroot starch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs
  • ½ cup maple syrup
  • cup butter, ghee, or coconut oil, melted
  • Juice of one lemon
  • cups blueberries

Instructions

  • Preheat oven to 350°. Liberally grease a 10-inch cast iron skillet and set aside. Combine streusel ingredients in a small bowl and set aside.
  • In a large bowl, combine almond flour, tapioca, baking soda, and salt. In another medium bowl, whisk together eggs, maple syrup, melted fat of choice, and lemon juice. Pour wet into dry and mix until well incorporated.
  • Pour half of batter into greased skillet, spreading it to cover bottom. Layer most of streusel mixture and blueberries on top. Pour on the rest of batter and then scatter remaining streusel and blueberries on top. Bake for 30 minutes, until golden and set in center. Enjoy!

Notes

Adapted from savorylotus.com