Lemon-Blueberry Magic Pudding Cake

Ingredients

1/2x1x2x

Original recipe (1X) yields 6 servings

• 12 ounces fresh blueberries (about 2 2/3 cups)
• 3/4 cup granulated sugar, divided
• 2 teaspoons grated lemon zest, plus 2 tablespoons fresh juice, divided, plus more zest for garnish
• 3/4 teaspoon kosher salt, divided
• 3/4 cup (3 1/8 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/3 cup whole milk
• 1/4 cup unsalted butter, melted, plus more for greasing
• 1 1/4 cups boiling water
• Powdered sugar and/or vanilla ice cream, for serving

Directions

1. Preheat oven to 425°F. Grease a 9- to 10-inch cast-iron skillet with butter; set aside.
2. Toss together blueberries with 1/4 cup sugar, 2 tablespoons lemon juice, and 1/4 teaspoon salt in a medium bowl until mixture starts to become syrupy. Set aside.
3. Rub together remaining 1/2 cup sugar and 2 teaspoons zest in a medium bowl with your fingers to release oils. Whisk in flour, baking powder, and remaining 1/2 teaspoon salt. Slowly pour milk and melted butter into flour mixture; stir until combined.
4. Transfer batter to prepared skillet and spread in an even layer. Arrange macerated berries on batter, pressing down slightly; pour any remaining syrup over top. Carefully pour boiling water evenly over berries; do not stir.
5. Bake until cake is golden brown and a warm, pudding-like sauce has formed below the blueberries, 25 to 27 minutes.
6. Dust with powdered sugar and/or serve with vanilla ice cream, if desired. Garnish with lemon zest, if desired. Serve warm.

Make ahead

This dessert is best served shortly after baking so the pudding layer remains distinct and spoonable. If needed, the dry ingredients can be combined up to one day in advance and stored at room temperature. Add the milk and melted butter just before assembling and baking. Leftovers can be refrigerated for up to three days and reheated in a 300°F oven for 10 to 15 minutes, though the pudding will gradually absorb into the cake over time.