1/4 cup (1/2 stick) unsalted butter, melted
1 1/4 cups sugar
1 cup self-rising flour
1 cup whole milk
2 cups fresh blueberries, picked over for stems, rinsed, and patted dry
Vanilla bean ice cream, for serving
- Place the butter in a 10-inch cast iron skillet and put in the oven while it preheats to 400°.
- In a medium bowl, whisk 1 cup of the sugar with the flour and milk until smooth.
- Remove the skillet from the oven and swirl the butter to evenly coat the bottom and sides. Pour the batter into the skillet and sprinkle the blueberries evenly over the top. Sprinkle over the remaining 1/4 cup sugar.
- Bake until golden brown and bubbly, 45 minutes to 1 hour. Serve warm, topped with a dollop of ice cream.