She Strengthens

Indulge in the Art of Balanced Eating with Gaby Dalkin’s Latest Cookbook

Gaby Dalkin, the celebrated chef and writer behind What’s Gaby Cooking, has released her third cookbook, “Eat What You Want,” which embodies the philosophy of enjoying food without deprivation or guilt. With over half a million followers on Instagram, Gaby shares her approach to balanced eating, featuring recipes that blend healthy habits with indulgent treats.

Breakfast or Dessert? Why Choose?

One standout recipe from the cookbook is the Blueberry Streusel Skillet Breakfast Cake, a masterpiece that effortlessly blends the lines between breakfast and dessert. This unassuming cake is elevated by a brown-sugar-based streusel topping, baked to perfection, and finished with a tangy lemon icing.

A Recipe for Success

The Blueberry Streusel Skillet Breakfast Cake serves 8-10 and is surprisingly easy to make. The key to its success lies in the harmonious balance of wet and dry ingredients, infused with lemon juice and bursting with fresh blueberries. The crowning glory is the streusel topping, which adds a satisfying crunch and flavor contrast.

Get Ready to Impress

This cake is perfect for a sophisticated brunch or a quick breakfast on-the-go. Its versatility and simplicity make it an ideal addition to any meal. Whether you’re entertaining guests or treating yourself, this recipe is sure to leave a lasting impression.

Blueberry Streusel Skillet Breakfast Cake Recipe

Ingredients:

For the streusel:

• ½ cup (110 g) packed brown sugar
• ¼ cup (30 g) all-purpose flour
• Pinch of kosher salt
• 3 tablespoons unsalted butter, melted

For the cake:

• 2 cups (250 g) all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• ½ cup (115 g/1 stick) unsalted butter, softened
• 1 1/3 cups (265 g) sugar
• 2 large eggs plus 1 yolk
• 1 tablespoon vanilla extract
• ½ cup (120 ml) whole milk (or buttermilk)
• 1 tablespoon fresh lemon juice
• 2 tablespoons lemon zest
• 2 ½ cups (365 g) fresh blueberries

For the lemon icing:

• 1 cup (125 g) powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Spray a 9-inch (23 cm) cast-iron skillet with nonstick cooking spray.
2. To make the streusel, whisk together the brown sugar, flour, and salt. Add the melted butter and stir until a crumbly mixture forms.
3. To make the cake, whisk together the flour, baking powder, and salt. In the bowl of an electric mixer, beat the butter until smooth. Add the sugar and continue to beat until light and fluffy.
4. Add the eggs and yolk, vanilla, and milk. Beat until combined. Gently fold in the lemon juice, lemon zest, and blueberries.
5. Transfer the batter to the prepared skillet and spread into an even layer. Sprinkle the top with the streusel.
6. Bake on the center rack until a toothpick inserted into the center comes out clean and the topping is deep golden, about 50 minutes.
7. To make the icing, combine the powdered sugar with lemon juice and stir until smooth.
8. Transfer the skillet to a cooling rack and allow the cake to cool in the pan for about 15 minutes. Drizzle the top with the icing and serve warm or at room temperature.