Blueberry-Saskatoon Skillet Cake with Browned Butter

A cast-iron skillet cake rich with nutty browned butter and studded with blueberries and prairie saskatoons. It echoes late-summer abundance in Rawhide Bags of Summer, when brass-gold plains fed the fur-trade brigades’ long carries.

Serves 6

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Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup milk
• 1 cup frozen blueberries
• 1 cup frozen saskatoon berries or dark blueberries

Instructions

1. 1Preheat oven to 375 F and place a 10-inch cast-iron skillet inside to heat.
2. 2In a small saucepan melt butter over medium heat and continue cooking until it turns nutty brown then remove from heat.
3. 3In a bowl whisk flour, sugar, baking powder and salt then stir in milk and browned butter until just combined.
4. 4Carefully remove hot skillet from oven and pour in batter.
5. 5Scatter blueberries and saskatoon berries evenly over the top.
6. 6Bake 28-32 minutes until golden and a toothpick in the center comes out clean then cool slightly before slicing.