You thought I was done with our Father’s Day desserts? By know I’m sure you know when it comes to a special occasion more than one sweet treat is called for. The Best Chocolate Cake Evah pretty much ruled the day but this baby ran a close second.
I may have had a secret mission to get the Mr to eat more sweets. He likes lemony things and blueberries so I made what I thought was a perfect dessert. Shameful ploy I know. Anyway, I regularly receives newsletters from Betty Crocker and the Lemon Curd Skillet Cake that was featured immediately caught my eye. First, because it’s baked in a cast iron skillet and then it was lemon. The suggested fruit for this dessert was raspberries. Had I used them this one would have surely been all mine. So I used blueberries instead (insert evil laugh).
It came together quickly and my oven cooperated completely. When it cooled I dusted it with powdered sugar and lovingly sprinkled it with the most perfect berries I could find. I gave the Mr a small piece and he loved it, woo-hoo!! That was his last piece. Darn it (heavy sigh) my sneaky ploy backfired on me. I did manage to give away a couple of pieces and I should really take a lesson from my hubby. One slice is enough. Arrgghh!!!
- ½ cups sugar
- ¾ cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 2 eggs
- 2 tsp lemon extract
- grated peel from 1 lemon
- 1 ¼ cups all-purpose flour
- 1 cup milk
- ¼ cup sweetened condensed milk (not evaporated)
- 1 cup all purpose flour
- 3 TBS sugar
- ½ tsp lemon zest
- ⅓ cup butter, softenend
- Fresh blueberries (optional)
- Powdered sugar (optional)
- Heat oven to 350°F.
- In medium bowl, combine the flour, and sugar. Cut in the butter and lemon zest with pastry blender, or two forks until mixture looks like fine crumbs. Pat it into the bottom of 12-inch cast-iron skillet.
- In medium bowl, beat sugar, ¾ cup softened butter and the cream cheese with electric mixer on high speed until well combined.
- Add eggs 1 at a time, beating well after each addition, then beat in extract and peel. Alternately beat in flour and milk, beginning and ending with flour, until well incorporated.
- Add condensed milk; beat just until combined.
- Pour batter over crust in 10½ inch skillet.
- Bake 45 to 50 minutes or until top is light golden brown and center has only a slight wobble when skillet is moved.
- Cool completely in skillet on cooling rack, about 45 minutes.
- Sprinkle lightly with powdered sugar and garnish with blueberries if desired.
- Serve cake from skillet. Transfer any remaining cake to a plate; cover with plastic wrap and refrigerate.
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