Blueberry Skillet Cobbler with Ice Cream

Oh howdy Blueberry Skillet Cobbler with Ice Cream!

This seems very fitting for today because the minute I hit publish on this blog post, I'one thousand hoping in a motorcar and going Blueberry PICKING!!! I'm upward in Seattle for the weekend and my parents and I are going to a blueberry farm and we're not leaving until we accept 40 lbs of blueberries to bring habitation. We'll be making cobblers, jam, galettes, throwing them into salads, making huckleberry BBQ sauces and merely eating them plain. It's game time guys. Large things are ahead.

And then if you accept an abundance of blueberries on paw, or meet them at your market for like pennies on the dollar, Go ALL OF THEM. And then whip up this Blueberry Skillet Cobbler with Ice Cream because it'due south the right thing to exercise. The biscuit dough is beyond, you lot'll want to eat it just directly out of the skillet. I brand mine with sour foam, but y'all could easily get a footling jazzy and use creme fraiche. Your phone call!

Blueberry Skillet Cobbler with Ice Foam

Grade Dessert

Cuisine American

For the dough

• 1 1/two cups all purpose flour
• 3 tablespoons carbohydrate
• 1 1/2 teaspoons blistering powder
• 1/2 teaspoon kosher common salt
• 6 tablespoons chilled unsalted butter grated
• ane/2 cup plus one tablespoon sour cream

For the blueberry mixture

• 3 tablespoons all purpose flour
• 1 cup sugar
• half dozen cups fresh blueberries
• two tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• Vanilla ice foam for serving

For the dough

• Preheat oven to 375°F. Whisk the flour, sugar, baking pulverisation, and table salt in a big basin. Add butter; using your fingertips, contain until but small lumps remain. Gently mix in sour cream and knead until a beige-similar dough forms.

For the blueberry mixture

• Combine the flour, carbohydrate, 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 bubbles and topping is cooked through and gilded brown, about 45-50 minutes. Let cool for at least ane hour. Scoop ice foam on tiptop and serve.

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Source: https://whatsgabycooking.com/blueberry-skillet-cobbler-ice-cream/

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