Get ready to revolutionize your dessert game with the most ridiculously easy and mouth-wateringly delicious Blueberry Biscuit Cake you've ever tasted! Imagine a magical dessert that combines the simplicity of biscuit dough with the burst of fresh blueberries, creating a treat so irresistible that it'll become your new go-to recipe for every occasion. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups fresh blueberries
- 1 can (16.5 oz) refrigerated biscuit dough
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round baking pan or cast-iron skillet with butter or cooking spray to prevent sticking.
- Rinse the fresh blueberries gently under cool water and pat them dry with paper towels. Set aside while preparing the cake base.
- Open the can of refrigerated biscuit dough and separate each biscuit. Cut each biscuit into quarters to create bite-sized pieces.
- In a large mixing bowl, combine sugar, milk, melted butter, vanilla extract, and baking powder. Whisk these ingredients together until smooth and well incorporated.
- Gently fold the quartered biscuit pieces into the wet mixture, ensuring each piece is coated evenly.
- Sprinkle about half of the fresh blueberries into the bottom of the prepared baking pan, creating an even layer.
- Pour the biscuit and wet mixture over the blueberries, spreading it carefully to cover the entire surface.
- Scatter the remaining blueberries on top of the batter, pressing them slightly into the mixture.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to serve.
- Serve warm, optionally dusted with powdered sugar or topped with vanilla ice cream for extra indulgence.
Tips
- Choose Fresh Blueberries: For the best flavor and texture, use fresh, plump blueberries at the peak of ripeness.
- Don't Overmix: When combining the biscuit pieces with the wet ingredients, fold gently to maintain a light, fluffy texture.
- Pan Selection Matters: A cast-iron skillet can give your cake a beautiful golden crust and even heating.
- Check for Doneness: The toothpick test is crucial - it should come out clean with just a few moist crumbs.
- Serve Warm: This cake is absolutely divine when served slightly warm, with a scoop of vanilla ice cream or a dusting of powdered sugar.
- Storage Tip: If you have leftovers (rare, but possible!), store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
