Step 1

Preheat oven to 350°F. Place 8 inch cast iron skillet in oven to preheat at the same time.

Step 2

In a mixing bowl, stir together flour, sugar, cornmeal, salt, baking powder, baking soda, cardamom and zest.

Step 3

Melt 4 tablespoons of butter. In another small mixing bowl, stir together melted butter, sour cream, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix well.

Step 4

Carefully remove the hot skillet from the oven, swirl the remaining tablespoon of butter into the pan. Add about half of the corn cake batter to the skillet. Sprinkle half of the blueberries over the batter. Dollop the remaining cake batter over the blueberries and then sprinkle the last of the blueberries over top.

Step 5

Bake for 25 minutes or until toothpick inserted into the center comes out clean