Rustic Blueberry Skillet Dessert
Thanks to the right mix of sunny days and gentle rain fall, we had a bumper crop of blueberries in North Georgia this year. That meant lots of plump sweet berries to munch on at the bushes, toss atop a bowl of cereal, whip up in a smoothie, and add to pancake batter.
The freezer is now stocked and a few jars of blueberry jam are put away. And we enjoyed a few tasty blueberry desserts along the way like a rich blueberry-peach Pavlova and healthy blueberry-banana swirl pops.
The blueberries were ripe just in time for adding to my patriotic red, white, and blue pops for the Fourth of July.
It’s always good to try something new. This year it was a blueberry skillet custard pie, a rustic dessert baked in a cast iron skillet. It was delicious and really easy to make. Just blend all ingredients except the berries in a blender and pour the batter into a buttered cast iron skillet.
I love the taste of blueberry together with lemon so I added a lemon glaze after baking, but this is optional. The blueberry skillet pie was delicious. Thanks to a bumper crop and a freezer full of blueberries, one will grace my holiday tables this year.
Blueberry Skillet Custard Pie
- 1 TBS unsalted butter
- 1 cup evaporated milk
- 1/2 cup water
- 4 eggs
- 2/3 cup all-purpose flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Directions for Blueberry Skillet Custard Pie
- Preheat oven to 350 degrees
- Combine and blend all ingredients except the blueberries in blender
- Pour into buttered skillet
- Top with berries
- Bake for 40 minutes
- Cool and drizzle with lemon glaze
- 1/2 cups confectioner’s sugar
- juice of one lemon
mix and adjust for the desired consistency
Simply blend all ingredients in a blender
Toss on the berries and bake. Easy as pie!