Recipe courtesy of Michael Symon
Episode: Cast Iron
Print
Total:
55 min
Prep:
15 min
Inactive:
10 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Inactive:
10 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon minced dried lavender
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 cup granulated sugar plus 1 tablespoon
  • Juice and zest of 1 lemon
  • 1 scraped vanilla bean
  • 2 cups blueberries
  • Vanilla bean ice cream or lightly sweetened whipped cream, for serving, optional

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Place the butter in a 10-inch cast-iron skillet and transfer to the preheated oven to melt. 

Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes. 

Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream.

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