Cast-iron skillets are wonderful for cooking cakes and cornbreads. They heat evenly and create a beautifully textured crust. This cake recipe is basically a giant blueberry muffin – very flavorful and moist. Set your cake on the table still in the cast-iron skillet for a dramatic effect. Your guests will love it!
- 8 tablespoons unsalted butter
- 1/3 cup milk
- 1 large egg, plus 1 large egg yolk
- 1 teaspoon vanilla extract
- zest of 1 lemon, divided
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 2 cups fresh blueberries
- For the Topping;
- 3 tablespoons cold, unsalted butter, cut into pieces
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 9-inch cake
Preheat the oven to 350ºF.
Place the butter in a 9- or 10-inch cast iron skillet and heat over medium until the butter lightly browns. Remove skillet heat and pour the butter into a dish to cool.
In a large measuring cup, whisk together the milk, egg, yolk, and vanilla until combined. Set aside.
In a mixing bowl, whisk half of the lemon zest with the flour, sugar, baking powder, and salt. Add the milk mixture and browned butter. Gently stir together until just combined. Don’t over mix, a few streaks of flour are okay. Fold in the blueberries and scrape the mixture into the cast iron skillet you used to brown the butter.
Make the topping:
Use you fingers to combine the butter, flour, remaining lemon zest, and sugar until crumbly. Sprinkle over the top of the batter. Bake in the center of the oven for 30-35 minutes or until a skewer inserted in the center of the cake comes out clean. Cool on a rack for about 15 minutes before slicing and serving. May be stored at room temperature for up to two days in an airtight container.