"Fluffy, cakey buttermilk cobbler, dolloped with jammy blueberries... dusted with lemon lavender sugar."
Buttermilk blueberry cobbler skillet
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Prep time: 5mins
Cook time: 40mins
Recipe Card
ingredients
- 1 cup blueberries
- 1/2 lemon, zested and juiced
- 1/4 cup sugar
- 2 tablespoons butter
- 1/4 cup gluten free baking flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup plus 1 tablespoon buttermilk
- 1/2 teaspoon vanilla paste
Method
Cobbler
Step 1
Preheat oven to 350.
Step 2
In a bowl, combine blueberries, lemon juice, and zest and half of the sugar. Toss together, and set aside until ready to use. Tossing every few minutes.
Step 3
Place butter in 8” (small) cast iron skillet, and put skillet in oven to melt butter. Leave in the oven while you work on the cobbler mix.
Step 4
Combine flour, baking powder, salt, and remaining sugar in a large measuring cup.
Step 5
Mix buttermilk and vanilla paste together in another, and then pour the buttermilk mixture into the dry ingredients. Gently combine, but don't over mix.
Step 6
Remove cast iron from oven, carefully.
Step 7
Pour cobbler batter into cast iron, and gently spread into the pan, but to not stir.
Step 8
Use slotted spoon to lay blueberries over the cobbler batter. Sprinkle with additional sugar, and bake for 35-40 minutes, until edges are golden brown and crisp.
Step 9
Allow to cool for 15 minutes. Top with ice cream, or whipped cream. Serve warm.
lavender lemon sugar (optional)
Step 1
Combine a teaspoon of lavender, with 1/4 cup sugar, and the zest of half a lemon. Toss together with finger tips. Dust onto warm, baked cobbler if desired.