Blueberry Skillet Cobbler with Ice Cream
User Reviews
5
Blueberry Skillet Cobbler with Ice Cream
Description
The Blueberry Skillet Cobbler with Ice Cream begins with preparing a biscuit-like dough by mixing flour, sugar, baking powder, salt, grated cold butter, and sour cream. Fresh blueberries are lightly coated with flour, sugar, lemon juice, and lemon zest to enhance the fruit's natural brightness and ensure a thick filling.
The blueberry mixture is placed in a skillet, and torn pieces of the dough are arranged on top, leaving some berries exposed. Baking at 375°F results in a golden, bubbly cobbler with a tender, biscuit-style crust. Cooling before serving allows the filling to set properly.
Serving the cobbler warm with a scoop of vanilla ice cream balances the warm, juicy fruit and crumbly dough with creamy coldness. The biscuit dough’s texture makes it satisfying to eat alone or with berries.
Using sour cream in the dough adds richness and tenderness, but creme fraiche can also be used as a substitute for a slight variation.
Ingredients
For the dough
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons butter grated, unsalted, chilled
- ½ cup sour cream plus 1 tablespoon
For the blueberry mixture
- 3 tablespoons all-purpose flour
- 1 cup sugar
- 6 cups blueberries fresh
- 2 tablespoons lemon juice fresh
- 1 tablespoon lemon finely grated 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 can be eaten by itself, thanks to its tender texture from sour cream.
- Creme fraiche is an optional substitute for sour cream to alter the dough’s flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 232mg | 10% |
| Potassium | 140mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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