Blueberry Skillet Cobbler with Ice Cream

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Oh hello Blueberry Skillet Cobbler with Ice Cream!

Blueberry Skillet Cobbler with Ice Cream from www.whatsgabycooking.com (@whatsgabycookin)


 

This seems very fitting for today because the minute I hit publish on this blog post, I'm hoping in a car and going BLUEBERRY PICKING!!! I'm up in Seattle for the weekend and my parents and I are going to a blueberry farm and we're not leaving until we have 40 lbs of blueberries to bring home. We'll be making cobblers, jam, galettes, throwing them into salads, making blueberry BBQ sauces and just eating them plain. It's game time guys. Big things are ahead.

So if you have an abundance of blueberries on hand, or see them at your market for like pennies on the dollar, GET ALL OF THEM. And then whip up this Blueberry Skillet Cobbler with Ice Cream because it's the right thing to do. The biscuit dough is beyond, you'll want to eat it just straight out of the skillet. I make mine with sour cream, but you could easily get a little jazzy and use creme fraiche. Your call!

Blueberry Skillet Cobbler with Ice Cream from www.whatsgabycooking.com (@whatsgabycookin)

Blueberry Skillet Cobbler with Ice Cream

Author: Gaby Dalkin
5 from 6 votes
If you have an abundance of blueberries on hand, or see them at your market for like pennies on the dollar, GET ALL OF THEM. And then whip up this Blueberry Skillet Cobbler with Ice Cream because it’s the right thing to do.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 people

Ingredients
  

For the dough

  • 1 ½ cups all purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons chilled unsalted butter grated
  • ½ cup plus 1 tablespoon sour cream

For the blueberry mixture

  • 3 tablespoons all purpose flour
  • 1 cup sugar
  • 6 cups fresh blueberries
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • Vanilla ice cream for serving

Instructions
 

For the dough

  • Preheat oven to 375°F. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only small lumps remain. Gently mix in sour cream and knead until a biscuit-like dough forms.

For the blueberry mixture

  • Combine the flour, sugar, berries, lemon juice, and lemon zest in a large bowl. Toss to combine. Pour into a medium sized skillet. Tear the biscuit dough into pieces and scatter over berries leaving some of the blueberries exposed.
  • Transfer the cobbler into the oven and bake until juices are thick and bubbling and topping is cooked through and golden brown, about 45-50 minutes. Let cool for at least 1 hour. Scoop ice cream on top and serve.

Notes

The biscuit dough is beyond, you’ll want to eat it just straight out of the skillet. I make mine with sour cream, but you could easily get a little jazzy and use creme fraiche. Your call!

Nutrition Information

Calories: 378kcal | Carbohydrates: 67g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 232mg | Potassium: 140mg | Fiber: 3g | Sugar: 41g | Vitamin A: 413IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 2mg
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27 Comments

  1. 5 stars
    This was delicious and turned out perfectly. This is a new favorite in our house. Thanks, Gaby!

  2. 5 stars
    The BEST cobbler I have ever made! I did a mix of blueberries and a few peaches I had on hand and it was absolutely delicious. The topping is amazing. So plentiful that you get a bit of the biscuit in each bite of fruit. Printed this one and its going in my binder of summer rotation recipes! Thanks Gaby!!

  3. 5 stars
    I made this last night...it was so easy and so delicious. Thanks Gaby..I love your new cookbook and you were so precious on the TODAY show last week.

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