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5 Ingredient Blueberry Skillet Dump Cake

Aug 19, 2016 · 105 Comments

This post may contain affiliate links, please see my privacy policy for details.

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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!

The best recipe for a 5 ingredient blueberry skillet dump cake

Have you been going to the farmers market on weekends? I have been trying to take weekends completely off of work and blog work (like I told you in this slow cooker Greek chicken and vegetables post) and have been stopping by the farmers market as much as I can, and is it just me, or has this year seen an abundance of berries? I feel like I’ve seen more this year than ever before, and even though I had berries galore, I couldn’t walk past the fresh blueberries and not get them.

Fresh blueberries from the farmers market for a 5 ingredient blueberry skillet dump cake

But farm fresh blueberries are a little different than berries bought at the grocery store, I feel like one has to use them the SAME DAY they are picked up from the farmers market, or else they kind of go bad (it may just be me lol). I really had no intention of eating a pint of blueberries by my lonesome, and was feeling a little lazy on the weekend, so I decided to make a dump cake, where essentially all you’re doing is ‘dumping’ the ingredients into a bowl, stirring, and then dumping it into a skillet and baking. With this recipe, you’re making a quick cake batter in a bowl and then pouring it into the skillet, and pouring the blueberries on top.

The most delicious 5 ingredient blueberry skillet dump cake

Pouring sounds a lot more graceful than dumping, does’t it? So you can think of this cake as a one bowl cake, a skillet cake, or just an all around amazing blueberry cake, and since this cake is made with only 5 ingredients and it’s Friday – it’s this week’s Five Ingredient Friday recipe!

The easiest 5 ingredient blueberry skillet dump cake recipe

Now, I have to share a funny story with you that makes me giggle every time I think of it: I was once doing a radio interview about my cookbook and they invited the live audience to call in. This very sweet elderly man called in and said that he had purchased his first cookbook and I got all excited thinking mine was his first cookbook he had purchased, but then he went on to say that it was a ‘dump’ cookbook but that is was a lot more complicated than he thought it was going to be, and what did I have to say about that? Whomp whomp. I of course was nice and responded with how I was sorry he wasn’t enjoying that cookbook, but that I could assure him that mine had only 5 ingredient recipes and he might like it.

The funny part was, when he was describing the other cookbook, (I have no idea what the title of the cookbook or who the author was)- the one I had no idea about- he kept emphasizing the word ‘dump’ “you’re supposed to just DUMP all the ingredients in” “one makes dishes by “DUMPING” and so on. It took all I had to contain my laughter. Ever since, every time I’m making something that involves a pouring step, I think that I’m dumping ingredients in and laugh. Maybe I’m the only one that thinks it was funny?

The best 5 ingredient blueberry skillet dump cake recipe

This cake is probably one of the most tried and true old-timey recipes I know and have known for years. For the cake batter all you do is mix together melted butter, sugar, flour and milk and then add fruit and bake. That’s it! Viola! 5 ingredients is all you need to create this simple, yet delicious summery blueberry skillet dump cake. You could substitute the butter for margarine and milk for almond milk, or the blueberries for other berries. This cake is super customizable and delicious (you could even top it with a scoop of vanilla ice cream!)

Other recipes you might enjoy:

  • Blueberry Philadelphia Cream Cheese Cinnamon Rolls
  • 5 Ingredient Blueberry Pie With Graham Cracker Crust 
  • Orange Cranberry Cake Recipe

5 Ingredient Blueberry Skillet Dump Cake

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!
4.43 from 426 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 8

Ingredients

  • 1/2 cup butter 1 stick, or you could use margarine
  • 1 cup flour all purpose or whole wheat pastry flour
  • 1 cup sugar
  • 1 cup milk I use skim, you could use almond milk or other dairy free milk in place of regular milk
  • 1 pint blueberries

Instructions

  • Preheat oven to 375, spray a skillet with cooking spray or grease it with butter and set aside.
  • In a bowl melt the butter (30 seconds in the microwave does the trick for me) then pour in the flour, sugar and milk and whisk to combine, until no big clumps remain. 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.

Notes

I used a 10 1/4 inch skillet for this recipe. You could use a smaller skillet, the cake would just be a little taller!

Nutrition

Serving: 1g | Calories: 292kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 108mg | Fiber: 1g | Sugar: 29g

 

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Blog Posts, Cakes & Cupcakes, Dessert, Five Ingredient Fridays, Recipes, Summer Favorites 5 ingredient blueberry pie with graham cracker crust, 5 ingredient blueberry skillet dump cake, 5 ingredient cake, 5 ingredient dessert recipe, 5 ingredient desserts, 5 ingredient dump cake, 5 ingredient skillet cake, cake, dessert, dessert ideas, five ingredient friday, Five Ingredient Fridays, skillet recipe

Reader Recreations

Reader Recreation – 5 Ingredient Blueberry Skillet Dump Cake
Reader Recreation – 5 Ingredient Blueberry Skillet Dump Cake
Reader Recreation-Blueberry Skillet Dump Cake

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Reader Interactions

Comments

  1. Christine says

    December 3, 2019 at 5:54 pm

    Can you be more specific on the pan you should use use in the oven ??? Not all pans can go in oven.. I’m making this now .. anrd read that non stick pans should not be be put in oven ?? After I already have ..can be toxic it said idk but it’s looking good

    Reply
    • Sweetphi says

      December 7, 2019 at 2:09 pm

      Hi sorry – just seeing this now. Hopefully it all turned out good! This should be made in an oven-safe skillet (iron skillets)

      Reply
    • Donna Tevald says

      May 11, 2020 at 4:58 pm

      Can you reduce the sugar?

      Reply
      • Sweetphi says

        May 12, 2020 at 8:20 am

        Yes you certainly could, I haven’t tested it with less sugar but I think it would work.

        Reply
  2. KonaGirl says

    September 20, 2019 at 5:27 pm

    Is the flour sifted prior to measuring the 1 cup?

    BTW. I think your story is funny. Now I’ll be thinking the same thing every time I’m “dumping” ingredients into a bowl.

    Reply
    • Sweetphi says

      September 20, 2019 at 9:10 pm

      I don’t sift the flour, but you certainly could! And I’m so happy you liked the story lol!!

      Reply
      • KonaGirl says

        September 20, 2019 at 10:15 pm

        I just pulled it out of the oven and it’s looking good. Can hardly wait for it to cool. I kept thinking while making it and while it was baking, “No eggs??”. LOL.
        I’ll let you know what I think once I’ve devoured a piece with some vanilla ice cream. 😊

        Reply
        • KonaGirl says

          September 20, 2019 at 10:44 pm

          Devoured! I am so amazed at how good this is, especially since so quick and easy to make. I love the crunchiness of the crust, yet the soft cake texture under all those delicious fresh blueberries.

          Thank you so much for sharing!

          Reply
          • Sweetphi says

            September 22, 2019 at 2:33 pm

            Thank you so much for your feedback, I’m so happy to hear how much you loved this recipe!

  3. Gabe says

    August 13, 2019 at 5:50 pm

    Could I use maple syrup instead of sugar?

    Reply
    • Sweetphi says

      August 15, 2019 at 8:59 am

      I don’t think that would work in this particular recipe – the mix would be too liquidy…maybe you could try it and add more flour? Let me know how it turns out if you try it!

      Reply
  4. Heather says

    July 9, 2019 at 11:10 am

    Can you reduce the amount of sugar?

    Reply
    • Sweetphi says

      July 12, 2019 at 12:00 pm

      Definitely!

      Reply
  5. Chris Perlini says

    July 3, 2019 at 7:47 am

    5 ingredient dump cake. Can you make this in a 9 inch cake pan?

    Reply
    • Sweetphi says

      July 3, 2019 at 8:16 am

      Sure! I’ve never tried it but it should work, I’d love to know how it turns out for you

      Reply
      • Christine Perlini says

        July 4, 2019 at 5:17 pm

        I made it in a 10 inch cake pan. Came out awesome. Also added mc cormicks pure lemon extract to the batter I used almost a teaspoon. Had the perfect hint of lemon to the cake.

        Reply
        • Janice Graham says

          July 6, 2019 at 11:16 pm

          I made this tonight in a cake pan and it was so delicious! I substituted a gluten free all purpose flour blend and the results were tasty. My non celiac family members couldn’t tell it was gluten free and I got to enjoy an amazing dessert! Thank you for the recipe!

          Reply
          • Sweetphi says

            July 8, 2019 at 10:21 am

            Thank you so much for coming back and leaving this feedback. I’m so glad to hear how much you and your family enjoyed this cake 🙂

        • Sweetphi says

          July 8, 2019 at 10:37 am

          I’m so glad to hear that you enjoyed the cake – love the modification you made, I bet the hint of lemon would work so good!

          Reply
  6. Emily says

    May 9, 2019 at 2:49 pm

    Would halving or reducing the size of this recipe work? Would the baking time be affected as well if I changed the size? Thanks!

    Reply
    • Sweetphi says

      May 9, 2019 at 3:00 pm

      Not quite sure what you mean here…if you’re reducing the recipe by, say, 1/2 or something then yes the cooking time would be different…haven’t tested it for other sizes, but I’d say a safe bet would be to check the bake time at 1/2 of the normal time.

      Reply
  7. Airell Mazer says

    April 5, 2019 at 12:50 pm

    Well, I tried. But this was a flop and not because of your recipe but because of my tweaks. I wanted to make this more keto friendly so I substituted 1:1 Almond Flour, added an egg for binder (as is usual with Keto using Almond Flour) and substituted the 1c. of sugar with 1/2c. of Erythritol, and it was a sloppy mess that didnt even resemble a cake…its more like a topping for cake at this point. I did leave it in the iron skillet & coooed it on the stove from the bottom to try & cook off some of the slop but it’s still a mess. Here’s why I dont Keto-exchange many recipes!

    Reply
    • Sweetphi says

      April 8, 2019 at 12:30 pm

      Thank you for sharing Airell, sorry it didn’t work as a keto-exchange recipe

      Reply
  8. Deidre says

    October 30, 2018 at 5:54 pm

    Can you substitute apples?

    Reply
    • Sweetphi says

      October 31, 2018 at 7:36 am

      Oh that might work, I’ve never tried but I think it could work. I’d love to know how it turns out for you!

      Reply
  9. Jeanne Abernethy says

    September 12, 2018 at 12:14 pm

    How much lemon juice or zest from lemon skin do you suggest for giving it a lemon blue berry flavor? I love that combination.

    Reply
    • Sweetphi says

      September 12, 2018 at 12:21 pm

      I’m a sucker for a really strong lemon flavor, so I would suggest 1 tablespoon 🙂

      Reply
  10. Lauren Hall says

    August 25, 2018 at 8:40 am

    I’m so glad i found this! it was very easy, and a great use of blueberries! i also added some strawberries, due to needing to use them and my dad ate some of the blueberries earlier and actually, they worked well too. my only issue was that the crust was very under cooked. the sides were pretty fine but the rest was under cooked and kinda chewy. i followed instructions but i’m thinking I just should have let it cook more than it did. anyone else have this issue? or any advice for me about it?
    very good otherwise! we ate it all

    Reply
    • Sweetphi says

      August 29, 2018 at 7:39 am

      So glad you enjoyed this recipe! Sometimes due to the atmosphere and who knows what lol sometimes it needs a few extra minutes cooking. If it’s jiggly in the middle, i’d say to leave it in the oven for a few extra 🙂

      Reply
      • Lauren Hall says

        August 29, 2018 at 9:05 am

        yeah, it was ok on the very outside of the crust but the center was not cooked well. I thought that might be the problem and next time I will try cooking it longer 🙂 thanks for the reply!

        Reply
    • Linda says

      July 3, 2020 at 8:32 pm

      I had the sand issue. Lengthened then cook time and it remained flat and sticky. I’m thinking there’s an ingredient missing (leavening)?

      Reply
      • Sweetphi says

        July 6, 2020 at 7:35 pm

        There is no leavening in this recipe, it’s not a typical ‘fluffy’ cake type recipe, but you could definitely add some baking powder if you’re used to those types of cakes.

        Reply
    • Ellie Ball says

      July 24, 2020 at 3:47 pm

      Quick, easy and delicious. I have made it several times and also have had the problem of undercooked crust and middle. I cooked it an extra 10 minutes but still a bit gooey yet tasty.

      Reply
  11. Jennifer Taylor says

    July 30, 2018 at 6:25 am

    This recipe brings joy to my heart! My mother passed on a very similar recipe to me years ago. She would make it every summer changing up the fruit: raspberries, blackberries, cherries, peaches. Sometimes she would use one fruit, other times it would be a blend. After a summer dinner of harvest fruits and veg, she’d serve this in a small dish with a splash of whole milk or half & half. I used to make this, too, until I accidentally recycled the recipe card. My mother now has advanced Alzheimer’s and my dad hasn’t been able to find the recipe. So…
    Thank you for returning such fond memories to me!

    Reply
    • Sweetphi says

      July 31, 2018 at 12:03 pm

      Thank you so much for your wonderful comment, how heartwarming to hear that feedback, I’m so glad you came across this recipe.

      Reply
  12. Opal says

    July 23, 2018 at 8:32 am

    If you do not own a skillet can you use a cake pan ? Or pie pan maybe ?

    Reply
    • Sweetphi says

      July 23, 2018 at 12:10 pm

      Both would work, I would just check the cake 10 minutes earlier

      Reply
      • Opal says

        July 23, 2018 at 12:11 pm

        Thank you !! Have a great day

        Reply
  13. Elaine says

    July 16, 2018 at 6:07 pm

    I made this recipe early this morning to serve for breakfast. I’m afraid mine was an absolute failure! It did not look like yours at all, especially it had no “cakey” look about it. I baked mine in a 10″ cast iron skillet according to your directions. When I attempted to slice it (it did kind of slice) and put it on the plates, there was no cakiness about it. It was more like blueberries in a gooey sauce with a leathery crust on the bottom. The blueberries and goo kind of tasted good, because how could baked fresh blueberries with a ton of sugar, butter, milk and flour not taste good? However, I needed to give my husband and I knives to cut through the leathery crust on the bottom. I’m not so sure I liked that crust. I don’t think my husband did, either. My plan is to heat it up and scoop the blueberry buttery goo (without the leathery crust) and put it on some ice cream with whipped cream.

    I confess that I was very curious how one could make a “cake” without eggs and/or baking powder/soda. I was obviously not successful. What is your secret? I think that the person who asked if she could use self-rising flour may have had better results than me. I found other “dump cakes” online that mostly used boxed cake mixes, which would have definitely had some kind of leavening agents.

    Reply
    • Sweetphi says

      July 16, 2018 at 7:46 pm

      Hi there Elaine,
      So sorry to hear how yours turned out. I’ve made this cake a bunch of times and have never had the issues you had, also I’ve never heard that feedback in any of the comments, so I’d love to help try and figure out what went wrong. Did you use a heavy cast iron skillet? It sounds like perhaps your cake cooked at too high a temperature, too quickly, in too thin a pan, resulting in a crust and gooey center. The center should definitely not have been gooey as you describe it. The only other thing I can think of is that perhaps too much milk was added?
      If you do give it another try, you could definitely use a smaller skillet to make it thicker and some self rising flour or ap flour with baking power/soda.
      Glad it tasted good at least, and so sorry again it didn’t turn out like it should have.

      Reply
  14. Kathy Burrows says

    June 30, 2018 at 9:09 am

    Will it be ok to use self rising flour? Thanks!

    Reply
    • Sweetphi says

      July 3, 2018 at 1:37 pm

      Oh yes, that would work!

      Reply
      • Kathy Burrows says

        July 3, 2018 at 2:35 pm

        Thank you! I baked this and it was wonderful!

        Reply
        • Sweetphi says

          July 6, 2018 at 9:35 am

          So glad to hear!

          Reply
  15. Becca says

    April 30, 2018 at 1:46 am

    We only had a few blueberries in the fridge, so we filled it in with chopped strawberries. It was 2 cups of fruit total, and it was wonderful! Thanks for the simple recipe!

    Reply
    • Sweetphi says

      May 4, 2018 at 8:19 pm

      Thank you so much for the feedback, love that it worked with a mixture of berries!

      Reply
  16. Kay says

    October 9, 2017 at 12:52 pm

    Is it suppose to be soft and gooey or firm? Looks delicious!

    Reply
    • Sweetphi says

      October 10, 2017 at 9:08 am

      It’s soft and firm, like a light cake with berries in it, not gooey 🙂

      Reply
  17. Doniece Brown(Moore) says

    August 20, 2017 at 9:58 am

    All I have is an 8 inch skillet will it work

    Reply
    • Sweetphi says

      August 20, 2017 at 5:34 pm

      Yes, it will be a little thicker but will work great 🙂

      Reply
  18. Kristopher S. says

    July 29, 2017 at 6:50 am

    Great recipe! I made it last weekend for a party, and it was a hit, but I made a mess of my counter when I dumped it to cook on a rack. Can I leave it in the cast iron to cool or will that burn it?

    Reply
    • Sweetphi says

      July 30, 2017 at 1:15 pm

      This recipe is meant to stay in the skillet 🙂 I’ll add that to the recipe notes, definitely no need to turn it out 🙂 So glad you liked it!!

      Reply
  19. Cassie says

    July 10, 2017 at 2:27 pm

    I went blueberry picking today so I would love to make this! Would a 10 inch skillet work? And could I freeze it? Hope all is well with your bundle of joy!

    Reply
    • Sweetphi says

      July 10, 2017 at 5:30 pm

      Yes, this would definitely work in a 10 inch skillet 🙂 And great question about the freezing, I have never done so (it’s never lasted that long lol) but I think it would be a-ok. Would love to hear how it freezes for you!

      Reply
  20. Jessica Reyes says

    June 3, 2017 at 3:51 pm

    Do you think this would work with frozen blueberries?

    Reply
    • Sweetphi says

      June 5, 2017 at 7:47 am

      Yes, this would work with frozen blueberries. I’d just make sure you thaw them/drain the liquid from them before using them 🙂

      Reply
      • Eva Muschket says

        September 25, 2017 at 12:46 pm

        That’s what I was about to ask too! Thanks Jessica Reyes!

        Reply
        • Sweetphi says

          September 26, 2017 at 8:05 am

          I’ll add it in the recipe notes 🙂

          Reply
  21. Michele M says

    May 27, 2017 at 5:53 am

    The simplest recipes tend to be the best 🙂 I’d love to make this, but I don’t have a skillet…. Could I use a small baking pan (such as a brownie pan) instead?

    Reply
    • Sweetphi says

      May 27, 2017 at 7:46 pm

      This recipe is definitely super simple and delicious. Yes, you could definitely use a smallerish baking dish (like a brownie or pie pan) to make this 🙂

      Reply
  22. CakenGifts.in says

    May 15, 2017 at 5:06 am

    Truely this is yummy. My kids loved it very much, So I make it again and again for my kids.

    Reply
    • Sweetphi says

      May 15, 2017 at 9:31 am

      I am so happy to hear that – I love this cake in the summertime because it’s so easy and delicious. Thanks for the comment!!

      Reply
  23. Karen @ Seasonal Cravings says

    August 22, 2016 at 4:54 pm

    Can’t believe this has only five ingredients and looks so delicious! Love simple recipes for my busy family!

    Reply
  24. Amanda @ Cookie Named Desire says

    August 22, 2016 at 2:56 pm

    Oh man, what a sweet old man! I am not a huge fan of the term “dump cake” either. Who wants to associate “dump” and “cake” together? The only fresh blueberries I’ve had this year were ones I picked and that was not easy because we went late in the season and most of the berries were gone. We had to really search for them! But it was so worth it! This skillet cake looks so good. I am always impressed with how amazing your 5-ingredient recipes are 🙂

    Reply
    • Sweetphi says

      August 24, 2016 at 7:45 am

      Haha, YES, girl I think the exact same thing about the word association lol, and that old man made me smile. Thank you so much for liking my 5-ingredient recipes 🙂

      Reply
  25. Cheri says

    August 20, 2016 at 11:07 pm

    Blueberries have been so delicious this year. What better way to showcase them than in this luscious looking cake.

    Reply
    • Sweetphi says

      August 22, 2016 at 1:45 pm

      Thank you so much Cheri, I love making this simple cake with summer berries 🙂

      Reply
  26. Sharon says

    August 20, 2016 at 7:26 pm

    What size skillet are you using? I’m going to try this one.

    Reply
    • Sweetphi says

      August 20, 2016 at 8:52 pm

      Great question! I’m using a 10 1/4 inch skillet here, but any skillet around that size would work 🙂

      Reply
  27. Kay Bastian says

    August 19, 2016 at 7:40 pm

    Yum, I think I would eat it all in one sitting.

    Reply
    • Sweetphi says

      August 22, 2016 at 1:41 pm

      Haha, it’s definitely tempting enough to eat in one sitting…and hey, it’s blueberries, so, it’s “healthy” right? 😉

      Reply
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Welcome to the SweetPhi blog, I’m Phi! I live in Milwaukee, WI. I’m a busy working mom (and cookbook author x2) to boy-girl twins and a toddler.

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Who doesn’t love Mexican food?! 🙌⠀⠀⠀⠀ Who doesn’t love Mexican food?! 🙌⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I like to prep these Mexican chicken and quinoa bowls on the weekend and then have everything ready to go for a quick dinner during the week.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I just separate everything in containers, and then when we need a quick dinner, I just put everything on the table and let everyone choose their toppings.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Clickable link in profile 👉🏻 https://sweetphi.com/mexican-chicken-and-quinoa-bowls-recipe/⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#dinnerideas #chickenrecipes #quinoa #healthyeats #chickendinner #bowls #bowlmeal #glutenfreerecipe #sweetphiblog #easydinnerideas #easymealideas #recipes #healthydinner #quickmeals  #30minutemeals  #easyrecipe  #foodblogeats #healthy #healthyfood #workingmom  #mealplanning  #whatsfordinner  #theeverygirlcooks  #recipedeveloper #mealprepsunday #mealprep #glutenfreerecipes #glutenfree #mealprepideas
I love using my Instant Pot for soups because you I love using my Instant Pot for soups because you can build amazing flavors in no time at all! ⏱️⠀⠀⠀⠀⠀⠀⠀⠀⠀
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When you make this Instant Pot chicken and rice turmeric soup, it will be bright yellow! You’ll taste flavor notes of ginger and lemon (and, of course, a slight earthiness of turmeric). YUM!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Do you cook with an Instant Pot?!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Clickable link in profile 👉🏻 https://sweetphi.com/instant-pot-chicken-and-rice-turmeric-soup-recipe/⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#instantpotrecipes #instantpotrecipe #sweetphiblog #dinner #dinnerideas #dinnerrecipes #recipes #easydinnerideas #instantpot #quickmeals #easyrecipes #recipe #easydinnerrecipe #mainmeal #mainmealideas #soup #souprecipe #turmeric #mainmealrecipes #familydinner #supper #supperideas #chickenrecipe #chicken #goldensoup #turmericsoup #soupseason #souprecipes
Can we talk food storage? 
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Storage containers and finding the right ones that work for me has been a complete game changer! 
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Not only do I use containers as mixing bowls/etc but I also use them for food storage and for photography props!
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Fave food storage containers 👉🏻 https://sweetphi.com/best-food-storage-containers/ 
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#foodstorage #containers #ecofriendly #sweetphiblog #foodphotographer #foodphotohraphyprops #foodstoragecontainers #kitchenfinds
I can’t get over how much I love my air fryer. 🤩 Do you use one?!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I was skeptical at first, but the food is so delicious and quick to make!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This air fryer falafel bowls recipe is so versatile that you can’t go wrong. They work great as a dinner or even an appetizer/snack for a party or a lunch!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Clickable link in profile 👉🏻 https://sweetphi.com/air-fryer-falafel-bowls-recipe/⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#airfryerrecipe #airfryerrecipws  #sweetphiblog #lunch #easyrecipe #lunchideas #mealprep #lunchrecipes #recipes #lunchrecipe #falafel #falafelbowls #airfryer #airfryerrecipes #easylunch #healthy #healthyrecipe #vegetarian #vegetarianrecipe #mainmeals #mealideas #mainmeal #mainmealideas #easylunchideas
"WOW! Delicious easy and flavorful pork roast and "WOW! Delicious easy and flavorful pork roast and potatoes recipe" - ⭐️⭐️⭐️⭐️⭐️ SweetPhi Reader Emily 
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I love seeing comments like this one on my 5 ingredient crock pot pork roast and potatoes!
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I absolutely love making recipes in the slow cooker because of little hands on time and are very set-it-and-forget-it type meals.
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Do you use a slow cooker?
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Clickable link in profile or 👉🏻https://sweetphi.com/5-ingredient-crock-pot-pork-roast-potatoes-recipe
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#crockpotrecipes #slowcookerrecipes #5starreview #recipereviews #sweetphiblog #dinner #dinnerideas #dinnerrecipes #recipes #easydinnerideas #crockpotrecipe #glutenfreerecipe #glutenfreerecipes #foodblog #recipeoftheday #easydinnerrecipe #mainmeal #mainmealideas #crockpot #slowcooker #pork #porkroast #meatandpotatoes #mainmealrecipes #familydinner #supper #supperideas #5ingredientsorless #5ingredients
Imagine making a soup, spending hours over the sto Imagine making a soup, spending hours over the stove stirring a pot and waiting for flavors to develop…💭

Now forget that!!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This healthy instant pot baked potato soup recipe only take about 30 minutes start to finish, and is SOOOOO good.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Clickable link in profile 👉🏻 https://sweetphi.com/best-healthy-instant-pot-baked-potato-soup-recipe/⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#soups #soupandbread #soupseason #instantpotrecipes #pressurecookerrecipe #potato #potatorecipes #easyrecipe #soup #souprecipe #familymeals #pickyeaterapproved #instafood #instayum #dailyfoodpic #whatsfordinner #foodblogeats #sweetphiblog #instantpotrecipe #recipedeveloper #onepotmeal #onepotmeals #soupseason #freezermeals #freezercooking #makeahead #potatosoup
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