Blueberry & Lemon Cornbread Skillet Cake

Looking for a treat that’s not too sweet or heavy (hard to find in the winter!) Here’s a crowd pleaser that is easy to make and makes a great dessert/breakfast/ snack. And all those anti-oxidants from the blueberries never hurt!

· ¾ cup plus 1 tablespoon granulated sugar, divided

· ⅓ cup yellow cornmeal

· 1 ½ teaspoons kosher salt

· 1 teaspoon baking powder

· ½ teaspoon baking soda

· ½ teaspoon lemon zest

· 9 tablespoons unsalted butter, melted and divided

- 1 cup sour cream

· 2 large eggs

· 1 teaspoon vanilla extract

· 2 cups Pinwheel frozen blueberries, divided

· Garnish: confectioners’ sugar

Preheat oven to 350°F. Place a 10-inch cast-iron skillet in oven to preheat.
In a large bowl, stir together flour, 3⁄4 cup granulated sugar, cornmeal, salt, baking powder, baking soda, and zest.
In a medium bowl, stir together 8 tablespoons melted butter, sour cream, eggs, and vanilla. Make a well in center of flour mixture. Add butter mixture, stirring to combine.
Carefully remove hot skillet from oven. Add remaining 1 tablespoon melted butter, swirling to coat. Add half of batter to pan, spreading in an even layer. Sprinkle 1 cup blueberries over batter. Drop spoonfuls of remaining batter over blueberries. Sprinkle with remaining 1 cup blueberries and remaining 1 tablespoon granulated sugar.
Bake until a wooden pick inserted in center comes out clean, about 35 minutes. Let cool for 30 minutes before serving. Garnish with confectioners’ sugar, if desired.