I woke up this morning wanting warm cobbler. I had a couple of fresh pints of blueberries in the fridge that I was saving for cereal and snacking, but I gave them up for Skillet Blueberry Cobbler. Everyone was gone except for me, so it was a good time to satisfy a sweet tooth I’ve had all week. It was so bad yesterday that I drove up to Baskin Robbins to get a Reese Peanut Buttercup Sundae. They were out of the peanut butter ice cream and the peanut butter sauce. It was a major downer, and I wouldn’t give up. By now I was on the hunt for a Reese Peanut Buttercup Sundae, so I drove up the street to another Baskin Robbins. They were out of peanut butter ice cream, too, but the guy offered to give me a free ice cream with crushed peanut buttercups. I took him up on the offer. Who turns down free ice cream? Another slam when I realized the crushed candy on top was not peanut buttercups. I went to bed with screaming sweet tooth.
So, it was either make something with chocolate or blueberries. I thought about pancakes, too, but I didn’t want to stand in front of the stove for any length of time. Frankly, I was too lazy to make any of my favorite chocolate dishes, and I’ve had blueberries on my mind all week.
Skillet Blueberry Cobbler is a great remedy for a sweet tooth. It takes only a few minutes to prepare. I toss sugar, a little flour, lemon juice, and a berry flavored liqueur with the blueberries, then I turn biscuit dough into a cobbler mix by add a bit of sugar and an egg. Next: drop the dough by tablespoons on top on the berry mixture and bake until bubbly and golden brown. While the cobbler was baking, its wonderful aroma filled the house. I looked for vanilla ice cream while the cobbler was baking, but I couldn’t find it. That’s okay; the warm cobbler was worth the wait.
Skillet Blueberry Cobbler
For the berry filling:
- 4 cups fresh blueberries
- 3/4 cup sugar
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons berry liqueur
- 1/4 cup all-purpose flour
- 2 tablespoons butter
For the topping:
- 2 cups self rising flour
- 1/4 cup vegetable shortening
- 1/4 cup sugar
- 1 egg
- 1 cup buttermilk
Preheat oven to 400 degrees. Coat the sides and bottom of a cast iron skillet with butter.
Wash and pick through berries. In a medium bowl, toss together the blueberries, lemon juice, liqueur, flour, and sugar. Pour berries in prepared skillet.
In a medium bowl, add flour, sugar, and cut in shortening until mixture resembles a coarse meal. Add egg and milk until soft dough forms. Drop dough by tablespoons on top of berries. Bake until blueberry mixture bubbles and topping is golden brown and cooked through, about 20-25 minutes.
I shared this recipe at these awesome parties.