Step 1

Preheat oven to 350°F.

Step 2

Add butter to a 10" cast iron skillet and melt over medium heat. Slowly whisk or swirl the butter until it begins to turn a warm chestnut color and tiny brown flecks start to form on the bottom of the skillet. This is a delicate process, so stay vigilant. You want the butter browned but not burnt. Just before it's ready the butter will start to foam up.

Step 3

Carefully pour 1/2 cup of the browned butter into a heat proof liquid measuring cup and set aside to cool. Leave remaining browned butter in the skillet.

Step 4

Add the brown sugar and heat over medium until the sugar dissolves into the butter. Add the peaches and stir together. Simmer for a few minutes.

Step 5

Pour the bourbon into the skillet over the peaches and carefully ignite with a culinary torch or the flame of a gas stove to flambé the peaches. Allow the flame to die down and simmer the peaches for a few minutes until the juices start to caramelize and the peaches soften.

Step 6

Remove from heat and set aside to cool.

Step 7

In a large mixing bowl, sift together the flour, cornmeal, sugar, salt, baking powder and baking soda. Then whisk together to mix. Make a well in the center and set aside.

Step 8

In a medium mixing bowl, whisk together the eggs and vanilla. Then add the yogurt and cooled browned butter and whisk until smooth.

Step 9

Pour the wet mixture into the dry ingredients and fold together until just combined into a thick batter.

Step 10

Transfer the batter into the skillet with the flambéd peaches and stir together. Top with blueberries and sprinkle with remaining tablespoon of granulated sugar.

Step 11

Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

Step 12

Allow the cake to cool, then sprinkle with powdered sugar and serve with a cup of coffee for breakfast or a glass of bourbon for a nightcap.