Blueberry Skillet Cobbler with Ice Cream
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.
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
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