Blueberry Buttermilk Breakfast Bake

2 Cups AP Flour, Plus 2 TB AP Flour

4 Teaspoons Baking Powder

1 Teaspoon Kosher Salt

1/3 Cup Granulated Sugar

2 Whole Eggs

3/4 Cup Buttermilk

1/3 Cup Butter, Melted & Cooled

1 Heaping Cup Blueberries

1 Tablespoon Sanding Sugar *Optional

Preheat oven to 400 degrees (oven temps vary). Place 2 tablespoons butter in cast iron skillet then pop into oven while preheating.

Sift dry ingredients (flour, salt, bake powder, sugar) together in a bowl.

Combine eggs, butter and milk. Stir wet ingredients into dry *just* until combined. The goal is to work this batter as little as possible to ensure no dry pockets.

I like to lightly smash my fruit with the back of a spoon then toss berries with remaining flour (this helps them not sink) and fold into batter.

Remove hot  skillet from oven, spoon batter into skillet (sprinkle with turbinado or sanding sugar if desired) and set timer for 15 minutes, rotate, then set timer for another 15 minutes.

Use toothpick test at center of pan to test for doneness. Serve hot or cold & ENJOY!