Skillet Blueberry Cobbler
Votes: 4
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 – 8
Complexity: easily
Servings: 6 – 8
Skillet Blueberry Cobbler - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups blueberries
- 2 tsp vanilla extract
- 1 tbsp. plus 3 tbsp. premium flour
- 3/4 cup brown sugar
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 1.5 tsp baking powder
- 1/2 tsp salt
- 3 large egg yolks
- 1/2 cup buttermilk
- 5 tbsp (75 g) butter, cut into small pieces, room temperature
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Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Toss the berries with 1 teaspoon vanilla and 3 tablespoons flour; set aside. Combine the brown sugar and 3 tablespoons water in a medium ovenproof skillet. Place over medium heat and cook, stirring, until thickened and caramelized, about 7 minutes. Remove from heat; stir in the lemon juice, then add the berry mixture and set aside.
- Combine the remaining 1 cup flour, sugar, baking powder, and salt in a large bowl. Add the butter and mix with your hands until the mixture resembles flour. Whisk the egg yolks with the buttermilk and 1 teaspoon vanilla in a small bowl, then gradually add to the flour mixture until the batter is smooth. Spread the batter evenly over the frying panto cover all the berries.
- Bake until the top is golden brown, about 35 minutes. Let the cobbler sit for at least 10 minutes before serving.
To save time, you can use store-bought shortcrust pastry, see Blueberry-peach cobbler recipe.
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