Oven-Baked Blueberry Pancake

• servings: 4 servings
• total time: 40 minutes

Ingredients

1 cup all-purpose flour

3 tablespoons plus 1 teaspoon granulated sugar

1 ½ teaspoons baking powder

½ teaspoon coarse salt

¾ cup whole milk

1 large egg, room temperature

2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan

1 cup blueberries (about 5 ounces)

Confectioners' sugar, for serving

Maple syrup, for serving

Directions

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.