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Classic Blueberry Cake for Camping: A Skillet Recipe

A moist, tender blueberry cake made entirely in a cast iron skillet over a camp stove. Perfect for a cozy campsite breakfast or dessert.
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Ingredients Method

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 large egg room temperature
  • 0.5 cup whole milk or buttermilk
  • 3 tablespoons unsalted butter melted and slightly cooled, plus extra for greasing
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh or frozen blueberries if frozen, do not thaw
  • 1 tablespoon all-purpose flour for tossing berries

Method
 

  1. Grease a 10-inch cast iron skillet generously with butter. Set it aside.
  2. In a medium bowl, whisk together 1.5 cups flour, sugar, baking powder, and salt until combined.
  3. In a small bowl, beat the egg, then whisk in the milk, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until no dry flour remains. The batter will be thick—do not overmix.
  5. Toss the blueberries with the remaining 1 tablespoon of flour. Gently fold them into the batter with a few strokes.
  6. Scrape the batter into the prepared skillet and spread it evenly. The batter will be quite thick; use the spatula to coax it to the edges.
  7. Place the skillet on a camp stove over low heat. Cover with a lid or a piece of heavy-duty aluminum foil tented slightly to avoid touching the batter.
  8. Cook for 25–30 minutes, rotating the skillet a quarter turn every 8 minutes to prevent hot spots. The cake is done when a skewer inserted in the center comes out clean or with a few moist crumbs.
  9. Remove from heat and let cool in the skillet for 5 minutes. Slice and serve warm.