One Pan Lemon Blueberry Buttermilk Cobbler

I love cobblers with their perfect combination of fruit and springy soft dough. Baking them in a skillet makes them rustic and super easy to make and cleanup. They are so versatile, you can swap the berries with any fruit that is in season or even use frozen berries. I thaw frozen berries on the counter before baking. The blueberry lemon is by far my favourite cobbler combination, the lemon compliments the blueberries too damn well.

Cast Iron Skillet

In my opinion, everyone should have a cast iron skillet in their kitchen. It may seem intimidating at first but I promise you it is worth the learning curve and will last you for many years or even generations to come! In all honesty, my first ever cast iron skillet I picked up on sale at Canadian Tire and had no idea how to take care of. My first time using it I cleaned it with soap and let it air dry and the whole thing rusted! I was so uneducated on how to take care of cast iron that I was convinced I had completely wrecked the pan! I’m embarrassed to admit I threw it out, I literally thought it was unsalvageable. I will not let the same thing happen to you, I highly recommend you take a look at this blog post to make sure you don’t make the same mistake as me! The Absolute Beginner’s Guide to Cast Iron Care.

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One Pan Lemon Blueberry Buttermilk Cobbler

Serves 8

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.

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Equipment

• Lodge Cast Iron Skillet
• Starfit Citrus Reamer and Zester

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.

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