We love to add summer produce to our baking projects. This cobbler recipe highlights one of our favorites: blueberries. It comes together in a snap and it’s the perfect dessert for cookouts. Thanks to cast iron’s great heat retention, the blueberries get perfectly caramelized and delicious.
Level
Beginner
Prep Time
20 minutes
Cook Time
35 minutes
Serves
6
Cook it With Our
Directions
- Preheat oven to 375° F.
- In a large bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, salt and vanilla extract.
- Butter the inside of a 10.25 inch cast iron skillet and add blueberry mixture.
- In a medium bowl, whisk flour, sugar, baking powder, and salt.
- Add the cold butter cubes and incorporate using your fingers or a pastry cutter. The mixture should look like coarse crumbs. Stir in lemon zest.
- Add cold buttermilk a little at a time, stirring with a wooden spoon until the dough just comes together. Don’t over mix.
- Add heaping spoonfuls of the topping over the blueberry mixture, leaving a little room around the edge.
- Sprinkle the biscuit topping with a pinch of sugar and bake for 30-35 minutes, or until the cobbler is bubbling and the topping is golden brown.
- While the cobbler bakes, make the whipped cream. In a chilled bowl, beat heavy cream until soft peaks form, add honey, vanilla extract, and salt and continue beating until the whipped cream comes together.
- Let the cobbler cool 15 minutes before serving.
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