1-1/4 c. sugar, divided
1 c. self-rising flour
1 c. whole milk
2 c. fresh blueberries, picked over for stems, rinsed, and patted dry
Vanilla ice cream, for serving
Place butter in a 10" cast iron skillet and put in the oven while it preheats to 400 degrees.
In a medium bowl, whisk 1 c. of the sugar with the flour and milk until smooth.
Remove the skillet from the oven and swirl the butter to evenly coat the bottom and sides. Pour the batter into the skillet and sprinkle the blueberries evenly over the top. Sprinkle over the remaining 1/4 c. sugar.
Bake until golden brown and bubbly, 45 minutes to 1 hour. Serve warm, topped with a dollop of ice cream.
Serves 6.
Adapted from Lodge Cast Iron Nation cookbook, p. 261.
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