Dreaming of Spring: A Skillet Lemon Blueberry Cobbler
Is it just me, or has this New Jersey winter overstayed its welcome? Outside my window, the garden is buried under yet another layer of fresh snow, and frankly, I’ve reached my limit with the shoveling and the slush.
Since I can’t change the forecast, I’ve decided to change the atmosphere inside my kitchen. I’m summoning Spring with the brightest, most cheerful flavors I know: Lemon and Blueberry. This cobbler is exactly what the soul needs when the ground is frozen. It’s warm, bubbly, and carries that zingy citrus punch that reminds you that sunshine actually exists.
Why This Cobbler Hits Different
There is something magical about the combination of wild blueberries and fresh lemon. Because we use frozen wild blueberries, you get a concentrated “pop” of flavor in every bite, while the lemon zest ensures the sweetness never feels heavy.
But the real star? The biscuit topping. It’s golden-brown, crunchy on the outside thanks to a sprinkle of turbinado sugar, and pillowy-soft on the inside. When those purple juices start bubbling up around the edges of the skillet, it’s pure poetry.
The Verdict
The best way to eat this? Warm. Definitely warm. Add a massive scoop of vanilla bean ice cream and let it melt into the nooks and crannies of the cobbler.
While the New Jersey wind might be howling outside, one bite of this makes it feel like May has finally arrived. It’s bright, buttery, and just the right amount of tart. Winter, you can stay outside—we’re busy having a party in here.
Lemon Blueberry Cobbler
Created by Sue Mun
Makes one 10 inch skillet
Ingredients:
For the Blueberry Filling:
- 4 1/2 cups (540 grams) frozen wild blueberries
- 2 Tablespoons (30 grams) fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup (100 grams) granulated sugar
- 3 1/2 tbsp (35 grams) all-purpose flour
For the Cobbler Topping:
- 1½ cups (190g) all purpose flour
- ½ cup (100g) granulated sugar
- 1½ tsp baking powder
- ¼ tsp salt
- 5 tbsp (70g) unsalted butter
- ¾ cup (180g) heavy cream or buttermilk
- egg wash for brushing
- 2 tablespoons turbinado sugar or granulated sugar for sprinkling
Instructions:
For the Blueberry Filling:
- Preheat oven to 375F.
- In a 10 inch skillet (or an 8 inch skillet and a 6 inch skillet), combine the frozen blueberries, flour, lemon juice, lemon zest, and sugar. Mix everything together until the blueberries are well coated. Set aside while you make the cobbler topping.
For the Cobbler Topping:
- In a large bowl, whisk together flour, granulated sugar, baking powder and salt. Using a pastry cutter or your hands, cut the butter into the flour mixture until the butter chunks in the mixture becomes like pea-sized pieces.
- Pour in the heavy cream and stir it in until a dough forms. Do not over mix.
- Using an ice cream scooper or a regular spoon, scoop out the biscuits and place them on top of the prepared blueberries. Repeat until you have covered the top. It is okay if there is exposed blueberries on top since the biscuits will spread when it bakes.
For the Baking:
- Brush the tops of the biscuits with some egg wash and sprinkle with some sugar. Please the skillet on top of a baking sheet just in case any blueberry juices spill over when it bakes.
- Bake for 30-45 minutes, or until the biscuits are golden brown and the blueberries start to bubble around the sides of the skillet.
- Serve warm, with a scoop of vanilla bean ice cream or freshly whipped cream.
