Trisha Yearwood’s ‘Yummy’ Blueberry Cake Is a ‘Giant’ Pancake in a Skillet

Food Network star Trisha Yearwood is a big fan of breakfast foods that are delicious, filling, and can perform double duty. Her Blueberry Pancake Cake is one of those comforting meals that can be served as either the first meal of the day or a delicious, unexpected dessert. The Trisha’ Southern Kitchen star says this dish is perfect for when you can’t decide if you want dessert for breakfast or vice-versa. Best of all, the fruit is filled with healthy antioxidants, so you don’t feel bad about eating an extra slice.

Trisha Yearwood shows off a finished dish on the set of her Food Network series.
Trisha Yearwood shows off a finished dish on the set of her Food Network series. | Discovery Press

This quick dish is one of Trisha Yearwood’s favorites

Yearwood is a big fan of dishes that pack a punch that doesn’t take too much time in the kitchen. This blueberry pancake cake is one of those. Two bowls and one skillet is all that is needed to pull this tasty delight together.

Best of all, any berry you have in your refrigerator will do in creating this light, moist and tender cake.

The ingredients include flour, brown sugar, baking soda, salt, blueberries, buttermilk, vanilla, eggs, vegetable oil, and unsalted butter.

This particular dish also comes together with a surprise addition, white pancake syrup.

You can easily make this topping at home with corn syrup, vanilla extract, and cinnamon.

How to make Trisha Yearwood’s easy and delicious Blueberry Pancake Cake

Preheat 10-inch cast-iron skillet in a 375-degree oven.

Whisk the flour, brown sugar, baking powder, and salt together in one bowl designated for dry ingredients.

A trick to keeping blueberries from sinking in this recipe and any bread where you use berries is to toss them gently in the flour mixture. This coating will keep the blueberries from falling to the bottom of the cake.

In a second bowl for wet ingredients, mix the following: buttermilk, vanilla, and eggs.

Remove the scorching skillet from the oven.

Add oil and butter to the pan. After the butter melts, transfer the mixture into the wet ingredients and combine.

Following, add the wet mixture into the dry and stir.

Add the batter back into the hot skillet and bake until the cake is puffy and lightly browned on top. Baking time will take upwards of 30 minutes. Serve with either white syrup or regular pancake syrup.

Trisha’s Southern Kitchen airs Saturdays at noon EST on the Food Network.

The full recipe and video are available on the Food Network website.

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