Ingredients
The following ingredients have 4 Servings
- 150 g (1 1/4 cups) plain (all-purpose) flour
- 75 g (1/2 cup) cornmeal
- 100 g (1/2 cup) caster sugar
- 75 g (1/3 cup + 1 Tbsp, packed) light brown soft sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp salt
- finely grated zest of 1 lemon
- 110 g (1 stick) butter (melted and cooled slightly)
- 240 ml (1 cup) buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 200 g (2 cups) blueberries ((fresh or frozen))
- 1 Tbsp butter (for greasing)
- 1 Tbsp granulated sugar
Instruction
- Preheat the oven to 180C/350F/gas mark 4 and place a 10 inch/25cm cast iron skillet in the oven to heat up.
- In a large bowl, whisk together the flour, cornmeal, caster and brown sugar, baking powder, bicarbonate of soda and salt.
- In a jug, whisk together the lemon zest, melted butter, buttermilk, eggs and vanilla extract.
- Add the wet ingredients to the dry and mix to combine.
- Carefully remove the hot skillet from the oven. Add the 1 Tbsp of butter and swirl the pan until it is melted and the pan is well coated.
- Spoon in the batter and spread in an even layer. Scatter over the blueberries then sprinkle over the Tbsp of granulated sugar. Bake for about 30 minutes, until a skewer inserted into the centre comes out clean. Allow to cool in the skillet for about 20-30 minutes before serving.
