Directions
- 1Melt and slightly brown the butter in a saucepan over medium-high heat.
- 2Remove from the heat and immediately pour into a large bowl and allow to cool slightly.
- 3Prepare the streusel topping by combining all ingredients in a medium bowl and mixing until crumbly.
- 4Set aside the streusel topping.
- 5In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- 6Once the brown butter is slightly cooled, add both sugars and whisk until combined.
- 7Whisk in the eggs fully combined and lighter in color, then whisk in the heavy cream and vanilla until combined.
- 8Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined, then GENTLY fold in the blueberries.
- 9Add dollops of the blueberry preserves all over the dough in the bowl, and GENTLY fold the dough a few times to disperse the preserves.
- 10Transfer and press the batter into the prepared skillet, making sure it is in an even layer, then sprinkle the streusel all over the top.
- 11Bake at 350F for 35-40 minutes, or until the edges are golden brown and the center has puffed yet is still slightly gooey in the middle.
- 12Remove and allow to cool for at least 10 minutes before serving.
Ingredients
- 1 cup salted butter
- 0.75 cup brown sugar
- 0.75 cup granulated sugar
- 2 eggs, at room temperature
- 2 tbsp heavy cream, at room temperature
- 1 tbsp vanilla extract
- 3.5 cups all-purpose flour
- 1 tsp salt
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1.75 cups fresh blueberries
- 0.5 cup blueberry preserves or jam
- 6 tbsp salted butter, at room temperature
- 0.25 cup brown sugar
- 3 tbsp granulated sugar
- 0.66 cup all-purpose flour
- 1 tsp cinnamon
- 0.5 tsp salt
- powdered sugar
- vanilla ice cream
Equipment
cast iron skilletsaucepanlarge bowlmedium bowlwhiskwooden spoonspatula
Tips
- Preheat the oven to 350F.
- Generously grease a 10” cast iron skillet with butter.
- Serve the cookie skillet warm with a dusting of powdered sugar and a scoop of vanilla ice cream, if desired.
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