Brown Butter Blueberry Muffin Cookie Skillet

45 mins
Serves 15
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Directions

  1. 1Preheat the oven to 350F.
  2. 2Preheat the oven to 350F.
  3. 3Preheat the oven to 350F.
  4. 4Grease a cast iron skillet with butter.
  5. 5Grease a cast iron skillet with butter.
  6. 6Grease a cast iron skillet with butter.
  7. 7Brown the butter in a saucepan.
  8. 8Brown the butter in a saucepan.
  9. 9Brown the butter in a saucepan.
  10. 10Pour the butter into a large bowl and allow to cool.
  11. 11Pour the butter into a large bowl and allow to cool.
  12. 12Pour the butter into a large bowl and allow to cool.
  13. 13Prepare the streusel topping in a medium bowl.
  14. 14Prepare the streusel topping in a medium bowl.
  15. 15Prepare the streusel topping in a medium bowl.
  16. 16Combine the streusel topping ingredients until the mixture is crumbly.
  17. 17Combine the streusel topping ingredients until the mixture is crumbly.
  18. 18Combine the streusel topping ingredients until the mixture is crumbly.
  19. 19Set the mixture aside.
  20. 20Set the mixture aside.
  21. 21Set the mixture aside.
  22. 22In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  23. 23In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  24. 24In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  25. 25Add both sugars and whisk until combined.
  26. 26Add both sugars and whisk until combined.
  27. 27Add both sugars and whisk until combined.
  28. 28Whisk in the eggs.
  29. 29Whisk in the eggs.
  30. 30Whisk in the eggs.
  31. 31Whisk in the heavy cream and vanilla.
  32. 32Whisk in the heavy cream and vanilla.
  33. 33Whisk in the heavy cream and vanilla.
  34. 34Add the dry ingredients to the wet ingredients and mix until just combined.
  35. 35Add the dry ingredients to the wet ingredients and mix until just combined.
  36. 36Add the dry ingredients to the wet ingredients and mix until just combined.
  37. 37Gently fold in the blueberries.
  38. 38Gently fold in the blueberries.
  39. 39Gently fold in the blueberries.
  40. 40Add dollops of the blueberry preserves all over the dough in the bowl, and gently fold the dough a few times to disperse the preserves.
  41. 41Add dollops of the blueberry preserves all over the dough in the bowl, and gently fold the dough a few times to disperse the preserves.
  42. 42Add dollops of the blueberry preserves all over the dough in the bowl, and gently fold the dough a few times to disperse the preserves.
  43. 43Transfer and press the batter into the prepared skillet, making sure it is in an even layer.
  44. 44Transfer and press the batter into the prepared skillet, making sure it is in an even layer.
  45. 45Transfer and press the batter into the prepared skillet, making sure it is in an even layer.
  46. 46Sprinkle the streusel all over the top.
  47. 47Sprinkle the streusel all over the top.
  48. 48Sprinkle the streusel all over the top.
  49. 49Bake 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.
  50. 50Bake 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.
  51. 51Bake 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.
  52. 52Remove and allow to cool for at least 10 minutes before serving.
  53. 53Remove and allow to cool for at least 10 minutes before serving.
  54. 54Remove and allow to cool for at least 10 minutes before serving.
  55. 55Serve the cookie skillet warm with a dusting of powdered sugar and a scoop of vanilla ice cream, if desired.
  56. 56Serve the cookie skillet warm with a dusting of powdered sugar and a scoop of vanilla ice cream, if desired.
  57. 57Serve the cookie skillet warm with a dusting of powdered sugar and a scoop of vanilla ice cream, if desired.

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

Equipment

SkilletSaucepanBowlsWhiskSpatulaWooden spoonOven