Brown Butter Blueberry Muffin Cookie Skillet

45m
Serves 15
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Directions

  1. 1Preheat the oven to 350F.
  2. 2Grease a cast iron skillet with butter.
  3. 3Brown the butter in a saucepan.
  4. 4Pour the butter into a large bowl and allow to cool.
  5. 5Prepare the streusel topping in a medium bowl.
  6. 6Combine the streusel topping ingredients until the mixture is crumbly.
  7. 7Set the mixture aside.
  8. 8In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  9. 9Add both sugars and whisk until combined.
  10. 10Whisk in the eggs.
  11. 11Whisk in the heavy cream and vanilla.
  12. 12Add the dry ingredients to the wet ingredients and mix until just combined.
  13. 13Gently fold in the blueberries.
  14. 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.
  15. 15Transfer and press the batter into the prepared skillet, making sure it is in an even layer.
  16. 16Sprinkle the streusel all over the top.
  17. 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.
  18. 18Remove and allow to cool for at least 10 minutes before serving.
  19. 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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