Recipe Review from Lodge Cast Iron
Ah blueberry ricotta skillet cake made in a Lodge Cast Iron skillet. You can’t go wrong with blueberries in a moist cake for breakfast, right?
I made this cake in my 12″ seasoned Lodge Cast Iron skillet. The recipe calls for a 10.25 inch dual handle pan but I don’t own that (yet..). I thought this was close enough to do the job.
Have I mentioned my love of Mason Cash bowls yet?
This is the Lodge Cast Iron Melting Pot. I use it any time I need to melt butter and this recipe just happens to call for melted butter. I usually melt the butter while I’m gathering the rest of my ingredients so that it has some time to cool before I need to use it. The nice part of the Lodge pot is that I don’t have to completely melt the butter with the heat on. Once it’s almost melted, I turn the heat off and the heat from the cast iron finishes the job for me.
Back to the cake
This skillet cake doesn’t require a lot of ingredients and they are easy to find in my local grocery stores. In Canada, we don’t tend to buy butter in “stick” form although a couple of our local brands do sell the unsalted butter in sticks. I picked up a package of “sticks” to make sure I was using the same measurements. Alternatively, Google says 1 stick of butter is 1/2 a cup for anyone else who doesn’t buy butter by the stick.
All the wet ingredients (minus the butter) get mixed together first. The recipe called for the wet ingredients to be mixed until smooth. I tried to get this smooth but ricotta doesn’t seem to be “smooth” in the sense that I was initially thinking. Like I was picturing a lump-free smooth. It didn’t happen and I don’t think it made any difference.
Add the wet ingredients to the dry ingredients and mix. At first when I was mixing, I didn’t think it would come together. It felt like there wasn’t enough moisture and the flour mixture was never going to incorporate. Just keep going though and it does work.
Add your melted butter and mix. It seems at first like you’ve made a mess of your batter but the melted butter does mix in.
Add your lemon zest and then your blueberries. I used frozen blueberries and it worked out great.
Add your batter to your greased Lodge Cast Iron skillet. I had to smooth it out. The batter is rather thick and doesn’t self-level so do your best to get a smooth top.
The results
This Blueberry Ricotta Skillet Cake from Lodge Cast Iron is delicious! It is moist with a slightly crisp edge which I really like. The flavour is wonderful. Not too sweet. The recipe suggests trying different fruits and I think next I’ll use fresh strawberries since they are almost in season where I live.
The recipe was very easy to make. 3 steps and a hand full of ingredients that I tend to have on hand anyway. It’s not a quick breakfast item since it does take a while to bake. The recipe called for 50-60 minutes but mine was done in 35 minutes. Keep an eye on it!
This is a recipe I’ve printed out and will certainly add to the weekend brunch rotation.
You can find the original recipe here on the Lodge Cast Iron website. Have you made this recipe before? What fruit do you think you would try? Leave your comments down below and if you do make it, please tag me over on Instagram @heidiswhatsburning. I would love see your results.