Blueberry Skillet Pancake

Preheat the oven to 375°F. Place a 10-inch cast iron skillet (or another nonstick ovenproof pan) in the oven while it heats.
Whisk together the flour, 3 tablespoon sugar, baking powder, baking soda, and salt in a bowl.
1 cup all-purpose flour, 1½ teaspoon baking powder, 3 tablespoon white granulated sugar, plus 1 teaspoon sugar for topping, ½ teaspoon Kosher or fine sea salt, ½ teaspoon baking soda
In a separate bowl, whisk together the buttermilk, egg, and melted butter. (Add the melted butter slowly so it doesn't cook the eggs). Pour the buttermilk mixture into the flour mixture and stir until just combined. Add the blueberries and lemon zest and stir. The batter will be lumpy.
¾ cup buttermilk, room temperature, 1 large egg, room temperature, 2 tablespoon unsalted butter, melted and slightly cooled, plus 1 tablespoon for the skillet, 1 cup blueberries, ½ teaspoon lemon zest
Remove the skillet from the oven and add the remaining 1 tablespoon of butter and swirl to coat. Pour the batter into the skillet and smooth the top with an offset spatula or spoon. Sprinkle the top evenly with the remaining 1 teaspoon of sugar.
Bake until golden brown and cooked through, about 20-25 minutes. Remove from the oven, let cool in the pan for 5-10 minutes. Dust with powdered sugar and serve with butter and syrup if desired.
maple syrup, butter or powdered sugar for serving