Dom's Skillet Cornmeal Blueberry Cake with Brown Butter Drizzle

Preheat your oven to 375°F (190°C). Set the butter and eggs out on the counter 30 minutes before baking so they come to room temperature.

In a 10-inch cast iron skillet, melt 3/4 cup butter over medium heat, swirling the pan occasionally. Once melted, pour the golden butter into a large mixing bowl — but first, use a paper towel to lightly coat the inside of the skillet with the butter residue. Set the skillet aside; reserve the melted butter in the bowl.

Add the white sugar to the bowl with the melted butter and cream together by hand or with an electric mixer for 3-4 minutes, until light and slightly pale. Scrape down the sides of the bowl with a spatula.

Crack the eggs one at a time into the butter-sugar mixture, beating well after each addition until fully incorporated. Stir in the vanilla extract, lemon zest, and lemon juice.

In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and cinnamon until evenly combined.

Add the flour-cornmeal mixture to the wet ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix on low speed until just combined after each addition — do not overmix. Use a spatula to scrape the bottom and sides of the bowl.

Fold the fresh blueberries into the batter with a wide spatula, using gentle folding motions so the berries stay intact.

Pour the batter into the prepared cast iron skillet and smooth the top into an even layer with a spatula.

Bake on the middle rack at 375°F (190°C) for 26-30 minutes. The cake is done when the top is deep golden at the edges, the center springs back lightly when pressed, and a toothpick inserted near the center comes out clean.

Remove the skillet from the oven and let the cake cool in the pan for 10 minutes on a wire rack.

While the cake cools, make the brown butter drizzle. In a light-colored saucepan, melt 4 tablespoons butter over medium heat, swirling constantly. Continue cooking 3-4 minutes more — the butter will foam, then the foam will subside, and the milk solids will turn amber-brown. You will smell a rich, nutty aroma. Remove from heat immediately.

Whisk the brown sugar and vanilla into the hot brown butter until dissolved. Add the milk and whisk until the drizzle is smooth and slightly pourable. If it stiffens too much, warm it over very low heat for 30 seconds.

Drizzle the warm brown butter sauce all over the top of the cake in ribbons. Let it set for 2-3 minutes so the drizzle firms up slightly before slicing. Serve warm, straight from the skillet.