Blueberry Skillet Cobbler with Ice Cream
Blueberry Skillet Cobbler with fluffy biscuits and jammy berries, baked to golden perfection and topped with vanilla ice cream. A must-try summer dessert!
Servings: 8 people
Ingredients
For the Biscuit Topping
- 1.5 cups all purpose flour
- 3 tablespoons sugar
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons chilled unsalted butter grated
- ½ cup sour cream plus 1 extra tablespoon
For the Blueberry Filling
- 3 tablespoons all purpose flour
- 1 cup sugar
- 6 cups fresh blueberries
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
For Serving
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 375°F
For the Biscuit Topping
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the grated butter and use your fingertips to work it into the flour until small pea-sized lumps remain. Stir in the sour cream and gently knead until a soft dough forms. Set aside.
Prepare the Blueberry Filling
- In another large bowl, toss together the flour, sugar, blueberries, lemon juice, and lemon zest until evenly coated. Transfer the mixture to a medium oven-safe skillet or baking dish.
Assemble
- Tear the biscuit dough into small pieces and scatter them over the berries, leaving some spots uncovered.
- Bake for 45 to 50 minutes, until the filling is bubbling and the biscuit topping is golden and cooked through. Let cool for at least 1 hour before serving. Top with scoops of vanilla ice cream 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
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