Brown Butter Blueberry Muffin Cookie Skillet
Directions
- 1Preheat the oven to 350F.
- 2Grease a cast iron skillet with butter.
- 3Brown the butter in a saucepan.
- 4Pour the butter into a large bowl and allow to cool.
- 5Prepare the streusel topping in a medium bowl.
- 6Combine the streusel topping ingredients until the mixture is crumbly.
- 7Set the mixture aside.
- 8In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- 9Add both sugars and whisk until combined.
- 10Whisk in the eggs.
- 11Whisk in the heavy cream and vanilla.
- 12Add the dry ingredients to the wet ingredients and mix until just combined.
- 13Gently fold in the blueberries.
- 14Add dollops of the blueberry preserves all over the dough in the bowl, and gently fold the dough a few times to disperse the preserves.
- 15Transfer and press the batter into the prepared skillet, making sure it is in an even layer.
- 16Sprinkle the streusel all over the top.
- 17Bake 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.
- 18Remove and allow to cool for at least 10 minutes before serving.
- 19Serve the cookie skillet warm with a dusting of powdered sugar and a scoop of vanilla ice cream, if desired.
Ingredients
- 1 cup salted butter
- 0.75 cup brown sugar
- 0.75 cup granulated sugar
- 2 eggs, at room temperature
- 2 tbsp heavy cream, at room temperature
- 1 tbsp vanilla extract
- 3.5 cups all-purpose flour
- 1 tsp salt
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1.75 cups fresh blueberries
- 0.5 cup blueberry preserves or jam
- 6 tbsp salted butter, at room temperature
- 0.25 cup brown sugar
- 3 tbsp granulated sugar
- 0.66 cup all-purpose flour
- 1 tsp cinnamon
- 0.5 tsp salt
Equipment
SkilletSaucepanBowlsWhiskSpatulaWooden spoonOven
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