Lemon Blueberry Cornbread Skillet

Directions

Preheat the oven to 425ºF with the cast iron skillet inside, so it can preheat with the oven. Zest the lemon , then squeeze about 1 Tbsp of juice. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and the lemon zest. Use your hands to massage the lemon zest into the dry mixture a bit to help release the flavorful oils. In a separate bowl, whisk together the milk, oil, egg, and 1 Tbsp lemon juice. Pour the whisked wet ingredients into the bowl with the dry ingredients. Stir just until the dry mixture is completely moistened. A few lumps are okay. Carefully remove the hot skillet from the oven. Add 1 Tbsp butter to the hot skillet and use a brush to spread the melted butter up the sides of the skillet. Pour the prepared cornbread batter into the hot skillet. Sprinkle the frozen blueberries over top , then push them down into the batter with your fingers. Carefully return the skillet to the hot oven. Bake the cornbread for 20-25 minutes, or until the top and sides are deep golden brown and a toothpick inserted into the center comes out clean. Cool slightly, then slice into 8 pieces and serve.