Skillet blueberry Cobbler
·8 tbsp. butter, 1 stick
·4 cups blueberries
·3/4 cup plus 2 tbsp. sugar
·2 tbsp. water if needed
·1 cup self rising flour
·1 tsp. baking powder
·1/4 tsp. salt
·3/4 cup milk
·whipped cream or vanilla ice cream for serving
How to Make Skillet blueberry Cobbler
- Preheat oven to 400. Melt butter in large cast iron skillet, 10 to 12 inches is good. add blueberries and 2 Tbsp. of the sugar. Stir gently and cook just til berries begin to soften. if mixture seems at all dry, add water.
- Meanwhile, whisk together flour, remaining 3/4 cup sugar and baking powder and the salt in medium bowl. Add milk and stir to make a thick batter. Spoon batter onto the fruit. drag a spatula or spoon through the batter to make streaks of white and blue. Don't mix thoroughly. Bake til tester inserted in biscuit top comes out clean and fruit is bubbling around the edges, about 20 minutes. Serve warm with whipped cream or ice cream if you wish.
- You can make this dessert with frozen blueberries, blackberries, or peaches. Let the fruit thaw at room temperature first. If you don't have a cast iron skillet, any ovenproof skillet will work. The cobbler is best served warm directly from the pan. if you have leftover, scrape cobbler into a nonreactive container.