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Pour into the prepared skillet. Sprinkle the blueberries evenly around the top of the batter. Bake for 40-45 minutes, or until edges start to turn slightly brown. Remove from oven and allow to cool for 10 minutes. Serve warm or cold. I used a 10 1/4 inch skillet for this recipe.
In a 10-in. cast-iron or other ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended.
In a 10-in. cast-iron or other ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries. In a large bowl, whisk flour, sugar, baking powder and salt.
All you need for this 5 ingredient blueberry skillet dump cake are a few basic ingredients and fresh blueberries then you’ll be on your way to the best dessert! Perfect for making the most out of berry season, this 5 ingredient blueberry skillet dump cake is the easy dessert recipe you’ve been waiting to enjoy!
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