4tablespoonsunsalted buttercut into individual tablespoons, at room temperature
2tablespoonscreme fraiche or full-fat vanilla ypgurt
2tablespoonssliced almonds
1teaspoonedible flowersoptional
Maple syrup for servingoptional
Instructions
Preheat the oven to 425 degrees F. Place your cast iron skillet, or any other oven proof skillet in the oven to preheat for about 30 minutes.
Add the blueberries, sugar, and ¼ cup of water to a small saucepan. Heat on medium-high. Gently mash the blueberries and allow them to cook until the mixture becomes jammy. Set aside to cool.
In a medium bowl, whisk together the flour, cinnaon, nutmeg, ginger, and salt together. Set aside.
In a stand mixer, beat the eggs until light and frothy. Add in the milk, sugar, and vanilla and beat well.
Add in the flour mixture and mix until just combined. Fold in one cup of the blueberries.
Carefully remove the skillet and add the butter into the pan and swirl to coat the bottom and sides and to melt the butter faster.
Immediately pour in the batter and bake for 16 - 18 minutes.
Remove and serve with the remaining blueberries, yogurt or creme fraiche, blueberry sauce, and any other toppings you'd enjoy.
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