Lemon-Blueberry Cornmeal Skillet Cake

1. Preheat oven to 180°C. Rinse and dry 180 g blueberries. Grease the inside of a 20 cm ovenproof skillet with 5 g of the 60 g melted butter.

2. Whisk 90 g cornmeal, 100 g flour, 7 g baking powder, 1 g salt and 65 g sugar together in a large bowl until uniform.

3. Whisk 1 egg with 120 ml milk, remaining 55 g melted butter, 15 ml lemon juice and 2 g lemon zest. Pour into dry mixture and stir just until no dry flour remains; spread in skillet.

4. Scatter 180 g dried blueberries over the batter and sprinkle with the remaining 10 g sugar. Bake on the center rack for roughly 35–50 minutes, checking from 35 minutes. If a skewer inserted into the center carries wet batter, bake in additional 5-minute intervals and recheck. Timing varies by pan and oven.

5. Use oven mitts to remove the pan, cool for 15 minutes and cut into six wedges. The skillet handle will remain hot.