Blueberry Lemon Skillet Cobbler


with Lemon Cloud Whipped Cream

Blueberry and lemon is a classic combination and very good one.  This is made with fresh or frozen blueberries and lemon pastry filling or curd.  It is very good.

You can make this cobbler either from scratch or using our mix.

While these are called skillet cobblers, the butter is melted in a pan on the stovetop, the batter is added, and then the cobbler transferred to the oven to bake.  Any oven-proof, 10-inch pan will work.   You can also use a two quart baking dish and melt the butter in the oven.

For the cake: Use The Prepared Pantry Skillet Cobbler Base Mix or the recipe below.

1 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla extract

For the pan:

2 tablespoons butter

For the filling:

1 3/4 to 2 cups fresh blueberries
1/2 cup Lemon pastry filling

Preheat the oven to 350 degrees.

  1. Add the flour, sugar, baking powder, and salt to the bowl of your stand-type mixer fitted with the paddle attachment.  Turn the mixer on for less than a minute to mix the ingredients together.
  2. Add the eggs, milk, sour cream, and vanilla.  Turn the mixer on again to mix the ingredients stopping to scrape the sides of the bowl with a spatula.  When thoroughly mixed, set aside.
  3. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched.  Turn the heat off.
  4. Immediately scrape the batter into the hot pan.  Place the blueberries on top of the batter.  Dab the lemon pastry filling in small spoonfuls around the blueberries somewhat evenly placed.
  5. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging.  The top should be a golden brown and the center spongy-firm to the touch.

Note: Different pans may require different baking times. 

For the Lemon Cloud Whipped Cream

1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon lemon extract
1/2 teaspoon lemon zest

Whip the cream with a whip attachment.  When peaks start to form, add the sugar and flavor.  Add the zest.  Continue beating until stiff peaks form.

Notes:  Whipped cream will melt as it sits, especially if not refrigerated.  A half teaspoon Instant Clearjel per cup of whipping cream will help it hold up.  Whipped cream can be whipped again to revive it.

Print