For a slice of summer on a cold winter day, womp up this dish in a couple of minutes. This recipe is for a small (6-8") skillet, but double (or triple!) if you've got a big cast iron.
Set oven to 350 and put butter into a cast iron skillet. Melt the butter in the pre-heating oven and then rest on stovetop.
Meanwhile, mix together the dry ingredients and the wet ingredients in two separate bowls: into one goes the flour, the salt, the baking powder, the nutmeg and the lemon zest. Into the other goes the lemon juice, milk, and sugar. Mix each separately, and then pour the wet over the dry and stir until just combined.
Pour the batter into the skillet with the melted butter, and don't stir. Coat the blueberries in the extra tablespoon of flour, and then drop them on top of the batter and bake for 20 minutes, or until golden and fluffy. Goes great with coffee cardamom yogurt.