Brown Butter Blueberry Muffin Cookie Skillet

45 mins
Serves 15
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Directions

  1. 1Melt and slightly brown the butter in a saucepan over medium-high heat.
  2. 2Melt and slightly brown the butter in a saucepan over medium-high heat.
  3. 3Melt and slightly brown the butter in a saucepan over medium-high heat.
  4. 4Remove from the heat and immediately pour into a large bowl and allow to cool slightly.
  5. 5Remove from the heat and immediately pour into a large bowl and allow to cool slightly.
  6. 6Remove from the heat and immediately pour into a large bowl and allow to cool slightly.
  7. 7Prepare the streusel topping by combining all ingredients in a medium bowl and mixing until crumbly.
  8. 8Prepare the streusel topping by combining all ingredients in a medium bowl and mixing until crumbly.
  9. 9Prepare the streusel topping by combining all ingredients in a medium bowl and mixing until crumbly.
  10. 10Set aside the streusel topping.
  11. 11Set aside the streusel topping.
  12. 12Set aside the streusel topping.
  13. 13In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  14. 14In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  15. 15In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  16. 16Once the brown butter is slightly cooled, add both sugars and whisk until combined.
  17. 17Once the brown butter is slightly cooled, add both sugars and whisk until combined.
  18. 18Once the brown butter is slightly cooled, add both sugars and whisk until combined.
  19. 19Whisk in the eggs fully combined and lighter in color, then whisk in the heavy cream and vanilla until combined.
  20. 20Whisk in the eggs fully combined and lighter in color, then whisk in the heavy cream and vanilla until combined.
  21. 21Whisk in the eggs fully combined and lighter in color, then whisk in the heavy cream and vanilla until combined.
  22. 22Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined, then GENTLY fold in the blueberries.
  23. 23Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined, then GENTLY fold in the blueberries.
  24. 24Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined, then GENTLY fold in the blueberries.
  25. 25Add dollops of the blueberry preserves all over the dough in the bowl, and GENTLY fold the dough a few times to disperse the preserves.
  26. 26Add dollops of the blueberry preserves all over the dough in the bowl, and GENTLY fold the dough a few times to disperse the preserves.
  27. 27Add dollops of the blueberry preserves all over the dough in the bowl, and GENTLY fold the dough a few times to disperse the preserves.
  28. 28Transfer and press the batter into the prepared skillet, making sure it is in an even layer, then sprinkle the streusel all over the top.
  29. 29Transfer and press the batter into the prepared skillet, making sure it is in an even layer, then sprinkle the streusel all over the top.
  30. 30Transfer and press the batter into the prepared skillet, making sure it is in an even layer, then sprinkle the streusel all over the top.
  31. 31Bake 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.
  32. 32Bake 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.
  33. 33Bake 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.
  34. 34Remove and allow to cool for at least 10 minutes before serving.
  35. 35Remove and allow to cool for at least 10 minutes before serving.
  36. 36Remove and allow to cool for at least 10 minutes before serving.

Ingredients

  • 1 cup salted butter
  • 1 cup salted butter
  • 1 cup salted butter
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 2 eggs, at room temperature
  • 2 eggs, at room temperature
  • 2 eggs, at room temperature
  • 2 tbsp heavy cream, at room temperature
  • 2 tbsp heavy cream, at room temperature
  • 2 tbsp heavy cream, at room temperature
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 3.5 cups all-purpose flour
  • 3.5 cups all-purpose flour
  • 3.5 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 1.75 cups fresh blueberries
  • 1.75 cups fresh blueberries
  • 1.75 cups fresh blueberries
  • 0.5 cup blueberry preserves or jam
  • 0.5 cup blueberry preserves or jam
  • 0.5 cup blueberry preserves or jam
  • 6 tbsp salted butter, at room temperature
  • 6 tbsp salted butter, at room temperature
  • 6 tbsp salted butter, at room temperature
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 0.66 cup all-purpose flour
  • 0.66 cup all-purpose flour
  • 0.66 cup all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • powdered sugar
  • powdered sugar
  • powdered sugar
  • vanilla ice cream
  • vanilla ice cream
  • 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.