Blueberry Cornmeal Skillet Cake submitted by Mom Johnson
Be sure to use plain cornmeal for this cake and not a cornbread mix. There is a subtle crunch to this cake - yummy!

Preheat oven to 350 degrees. Place a 10 inch cast iron skillet in the oven to heat.

In a large bowl, whisk together the flour, 3/4 cup sugar, cornmeal, salt, baking powder and zest.

Add 8 T. of butter to a microwave safe bowl and microwave until just melted. Whisk in sour cream, eggs and vanilla until smooth. Make a well in the dry ingredients; stir in the butter mixture just until combined.

Remove hot skillet from oven and add remaining 1 T. of butter, swirling to coat skillet. Spread half of the batter into the skillet and sprinkle with half the blueberries. Drop remaining batter by spoonfuls onto the blueberries; sprinkle with remaining blueberries and 1 T. sugar.

Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes. Let cool for 30 minutes before serving.
Makes one 10 inch cake.

v 1 1/4 cups flour
v 3/4 plus 1 T. sugar
v 1/3 cup yellow cornmeal
v 1 1/2 tsp. salt
v 1 tsp. baking powder
v Grated zest from one lemon
v 9 T. butter, divided
v 1 cup sour cream
v 2 large eggs
v 1 tsp. vanilla
v 2 cups fresh blueberries, divided