Set your oven to 400°F and place a 10-inch cast-iron skillet inside to heat up. Add 2 tablespoons of butter to the skillet so it melts while the oven preheats. This will give you that irresistible crispy golden crust. If you don't have a cast iron pan, you can use a pie pan, cake pan, or square baking dish that is about 9-10 inches across, and preheat it the same way.

In a medium mixing bowl, whisk together the yogurt (or buttermilk), eggs, and sugar until well combined. Melt the remaining 6 tablespoons of butter in the microwave and slowly pour it into the yogurt mixture while stirring.

In a separate large mixing bowl, whisk together the flour, cornmeal, salt, and baking powder. Make a well in the center and pour in the wet mixture. Stir until thoroughly combined, being careful not to overmix.

Gently stir in the blueberries. If you're using frozen blueberries, don’t thaw them—just toss them in frozen.

Carefully remove the hot skillet from the oven using oven mitts. Swirl the melted butter around to coat the pan evenly, then pour in the batter. You should hear a satisfying sizzle as the batter hits the pan. This is the best part—it means those crispy edges are on their way!

Bake for 25–30 minutes, or until golden brown and a wooden toothpick inserted in the center comes out clean. Let it cool in the skillet for 10 minutes, then slice and serve.