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Instructions |
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Preheat oven to 350 degrees. Spray a 9 inch cast
iron skillet with cooking spray.
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In a small bowl mix brown sugar, 1/4 cup flour, pinch of salt
and melted butter. Stir until crumbly with some
large pieces still intact.
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In medium bowl whisk flour, baking powder, salt.
In a large bowl beat softened butter for 1
minute or until smooth. Add sugar beat 2 minutes or
until fluffy, stopping to scrape down sides of bowl
as needed. Beat in eggs, egg yolk and vanilla.
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In two additions beat in milk/buttermilk and
flour mixture alternating between each. Gently
fold in lemon zest and 1 Tbsp lemon juice and
blueberries. Scrape mixture into prepared
skillet. Sprinkle top with brown sugar mixture.
Bake 50 minutes or until a toothpick comes out
clean and top is golden brown. Transfer to
cooling rack cool 15 minutes. In small bowl
combine powdered sugar and lemon juice. Stir
until smooth, drizzle over cake.
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| Serving
Suggestions |
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Serve warm or at room temperature.
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Originally Submitted
5/23/2020
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