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This gluten free breakfast skillet cake is a breeze to throw together and bake for your next spring brunch. Plus, it’s loaded with yogurt and blueberries so it will actually fuel you for the day.
Are you hosting a spring or Easter brunch coming up? We love celebrating new seasons with food and this blueberry breakfast skillet cake is the perfect way to do it.
Not only is this cake packed with more nutrients than your average pancakes, it’s way easier to make. (Hellllooooo not having to flip a bunch of pancakes when you have guests over. Win!) We brought the spring vibes with blueberries and fresh thyme, but feel free to try raspberries, strawberries or even lemon zest in the batter.
Although rich with almond flour and yogurt, we didn’t want this cake to feel too dense and heavy. Our trick? Seperate the eggs. Just like some dessert cake recipes, we used Eggland’s Best eggs and separate the yolks from the whites. We whisked the yolks in with the rest of the wet ingredients, but beat the whites separately to aerate them. Once stiff, folding the aerated egg whites in the cake batter will help bring volume and ariness to the breakfast skillet cake.
We suggest serving this breakfast cake with vanilla yogurt, fresh berries, maple syrup or even whipped cream.
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