giant cottage cheese blueberry pancake

0 Heat the oven to 375°F. Place a 10-inch cast iron skillet in the oven while it heats. 
1 Add the sugar and lemon zest to a large bowl; rub with your fingertips until fragrant. Whisk in the flour, cornmeal, baking powder, salt, and baking soda. 
2 Melt 2 tablespoons of the butter in the microwave; let cool slightly. Add to a blender along with the cottage cheese, milk, eggs, and vanilla. Blend until smooth. 
3 Pour the blended mixture into the dry ingredients and whisk until just combined. Fold in the blueberries. 
4 Cut the remaining 2 tablespoons butter into 4 pieces. Carefully remove the preheated skillet from the oven, add the butter, and swirl the pan until the butter melts and coats the bottom and sides. (This is important to prevent the pancake from sticking!)
5 Pour the pancake batter into the pan and spread it to the edges. Return to the oven and bake until puffed and golden brown, 25 to 30 minutes. 
6 Let the pancake rest for 5 minutes. At this point, you can serve as is, or you can invert it. 
7 To invert the pancake: Run a knife around the edges and underneath the pancake to loosen it. When you feel confident it will release easily, place a large plate on top of the skillet, then carefully flip both so the plate is on your counter and the skillet is upside down on top of the plate. Carefully remove the skillet. If the pancake is sticking, use a knife or spatula to carefully release it. 
8 Top the pancake with butter and a generous drizzle with maple syrup. Slice into 6 wedges and serve warm.