1-Preheat and brown butter: Start by preheating your oven to 350°F (175°C) to ensure even baking. Brown the 1/2 cup unsalted butter in a 10-inch cast iron skillet over medium heat until it’s nutty and fragrant, then let it cool in a mixing bowl for 15 minutes this step adds a rich depth to the flavor.

2-Prepare blueberries and batter: Next, in a separate bowl, combine the 3 cups fresh or frozen blueberries with the zest of 1 lemon and 1 tablespoon of the granulated sugar to enhance their tartness. Now, whisk the remaining 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt into the cooled butter until well mixed. Gradually add half of the 3/4 cup milk, followed by the 1 cup all-purpose or gluten-free baking flour (spooned and leveled), and then the rest of the milk to form a thin batter mix just until combined to keep it light and fluffy.

3-Bake and serve: Pour the batter back into the skillet, scatter half the blueberries and the 4 ounces of cold cream cheese pieces on top, then add the remaining blueberries for an even distribution. Bake for 35-40 minutes if using fresh berries, or 40-45 minutes if they’re frozen, until it’s golden and set. Let it cool for 20 minutes before dusting with powdered sugar and serving warm, ideally with vanilla ice cream for a delightful finish. The total time is about 1 hour and 20 minutes, including 20 minutes of prep, 40 minutes of cooking, and 20 minutes of cooling, and these steps make the process enjoyable and straightforward.