Servings: Serves: 3 (6-inch) skillets

Cake: subheading: Cake:
1⁄2 cup unsalted butter, softened 1⁄2 cup unsalted butter, softened
11⁄2 cups sugar 11⁄2 cups sugar
3 large eggs 3 large eggs
1 teaspoon lemon zest 1 teaspoon lemon zest
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1½ cups all-purpose flour 1½ cups all-purpose flour
1⁄2 teaspoon kosher salt 1⁄2 teaspoon kosher salt
1⁄8 teaspoon baking powder 1⁄8 teaspoon baking powder
1⁄2 cup sour cream 1⁄2 cup sour cream
11⁄4 cups fresh blueberries, divided 11⁄4 cups fresh blueberries, divided
Glaze: subheading: Glaze:
1 cup confectioners’ sugar 1 cup confectioners’ sugar
11⁄2 tablespoons whole milk 11⁄2 tablespoons whole milk
1⁄2 teaspoon lemon zest 1⁄2 teaspoon lemon zest
1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice

Preheat oven to 350°. Spray 1 (9-inch) cast-iron skillet or 3 (6-inch) cast-iron skillets with cooking spray.
For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in zest and vanilla.
In a medium bowl, whisk together flour, salt, and baking powder. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Fold in 1 cup blueberries. Divide batter among prepared skillets. Press remaining 1⁄4 cup blueberries into top of batter.
Bake until a wooden pick inserted in centers comes out clean, 25 to 30 minutes. Let cool completely.
For glaze: In a medium bowl, whisk together confectioners’ sugar, milk, and lemon zest and juice. Drizzle over cooled cakes.