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Gaby Dalkin, the It girl chef and writer behind What’s Gaby Cooking who boasts over half a million followers on Instagram, has released her third cookbook, “Eat What You Want,” bound by the foundational mentality that you can—and should—simply eat what you want. Gaby wants her followers to enjoy what they’re cooking and eating, eschewing deprivation and a “bad foods” list for the art of balancing moderation and indulgence.
Her recipes highlight what she eats in real life, from crispy cauliflower shawarma to chipotle chorizo mac and cheese. She offers plenty of ideas for how to remain healthy in your cooking, paired alongside fun, indulgent recipes, like banana bread pancakes and soft lemon butter cake, that she knows will make you happy.
Gaby’s blueberry streusel skillet breakfast cake is a perfect place to start for a dish that’s guaranteed to make your mornings memorable. This unassumingly easy-to-make breakfast cake is just your usual mix of wet and dry ingredients, with plenty of lemon juice and blueberries folded in. But what takes it to the next level is when the cake batter is crowned with a brown-sugar-based streusel, baked in the oven, and drizzled with lemon icing. It’s breakfast or dessert—however you want to look at it—and it’s certainly destined to leave you asking for seconds.
Every once in a while something so simple and classic blows my mind with how impressive it can be. This super-moist, streusel-topped cake is just as perfect for a sophisticated brunch as it is made ahead and dished up for an on-the-go breakfast.
Blueberry Streusel Skillet Breakfast Cake
- 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 large eggs plus 1 yolk
- 1 tablespoon vanilla extract
- ½ cup (120 ml) whole milk (or buttermilk if that’s your jam!)
- 1 tablespoon fresh lemon juice
- 2 tablespoons lemon zest
- 2 ½ cups (365 g) fresh blueberries
- For the lemon icing: 1 cup (125 g) powdered sugar
- 2 tablespoons fresh lemon juice
- Preheat the oven to 350°F (175°C). Spray a 9-inch (23 cm) cast-iron skillet with nonstick cooking spray.
- To make the streusel: In a medium bowl, whisk together the brown sugar, flour, and salt. Add the melted butter and stir until a crumbly mixture forms with some large pieces still intact. Do not overmix.
- To make the cake: In a small bowl, whisk together the flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer, beat the butter until smooth, about 1 minute. Add the sugar and continue to beat, scraping down the sides of the bowl as needed, until the mixture is light and fluffy, about 2 minutes. Add the eggs and yolk and the vanilla and beat until combined. In two additions, add the milk and the flour mixture, alternating between the two. Beat until combined. Gently fold in the lemon juice, lemon zest, and blueberries. Transfer the batter to the prepared skillet and spread into an even layer. Sprinkle the top with the streusel. Bake on the center rack until a toothpick inserted into the center comes out clean and the topping is deep golden, about 50 minutes.
- To make the icing: Meanwhile, in a small bowl, combine the powdered sugar with lemon juice and stir until smooth.
- Transfer the skillet to a cooling rack and allow the cake to cool in the pan for about 15 minutes, then drizzle the top with the icing. Serve warm or at room temperature.