One Pan Lemon Blueberry Buttermilk Cobbler
Ingredients
Dry Bowl
- 1 cup All Purpose Flour unbleached
- 2 tsp Baking Powder
- ½ tsp Fine Sea Salt
Wet Bowl
- 1 cup 1% Buttermilk
- ¼ cup Brown Sugar
- ¼ cup White Sugar
- 4 tbsp Lemon juice + zest from 1 Lemon
- 1 tsp Pure Vanilla Extract
Berry Bowl
- 1 tbsp Brown Sugar
- 2 tbsp Lemon Juice fresh squeezed
- 2 cups Blueberries
Others
- ¼ cup Salted Butter
- 1 cup Blueberries
Instructions
- Preheat oven to 400°F. Mix the 3 different bowl ingredients in their own bowls. Make the batter by adding the dry bowl contents to the wet bowl and mix.
- Place the ¼ cup salted butter in a 10-inch cast iron skillet, transfer to the preheated oven to melt and heat the pan for 5 minutes. Be careful not to burn the butter.
- Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared lemon-y blueberries from your berry bowl, sprinkling them all over the pan and batter evenly.
- Turn the oven down to 375°F and bake for 20 minutes, then add another cup of blueberries on top of the cobbler. Then bake for 10-15 more minutes. If you want it a little more golden on top, turn the broiler on for 30 seconds to 1 minute. Let cool down a bit before serving! This is the hardest part - waiting to dig in.
Notes
If you are using frozen blueberries, measure them while frozen, but let them thaw before cooking. I would suggest measuring and putting them into 2 seperate bowls when thawing so that you don’t lose your measurements because when they thaw they will shrink.
If you want to make a peach cobbler instead, substitute the blueberries for peaches, and skip the lemon juice and zest in the wet bowl. To skin your peaches, score a line on the bottom of the peach, this will make them easy to peel. Boil a pot of water and prepare and ice water bath bowl. Once boiling, add peaches (as many as you can fit at a time while they are fully submerged) for 30 seconds, then place them directly into the ice bath. I did 2-3 small peaches at a time.