Serves 8. Recipe is by chef John Besh.
1/2 cup (1 stick) butter, softened
1 cup sugar
1 cup milk
1 cup all-purpose flour
1 tbl. baking powder
1 tsp. lemon zest
1 pinch cinnamon
3 cups blueberries or other berries
1. Preheat the oven to 375 F. Grease the sides and bottom of an 8-inch-by-8-inch baking dish with 2 tablespoons of the butter and dust with 3 tablespoons of the sugar. Set aside.
2. In a mixing bowl, whisk together the remaining butter, remaining sugar and the eggs until light and fluffy. Add the milk and mix well. Whisk in the flour, baking powder, lemon zest and cinnamon. Pour the berries on the bottom of the prepared baking dish and top with the batter. Bake for 25–30 minutes, until the top is nicely browned. Serve warm.