Description
This is my favorite cobbler recipe. The perfect balance of tangy and sweet. Preserved lemons balance with the blueberries to make sure you get a good dose of lemon flavor along with blueberry.
Ingredients
Scale
- 1 Cup All Purpose Flour
- 1 Cup Sugar + 1.5 Tbsp
- 1 Cup Milk
- 1 Tsp Baking Powder
- 1/4 Cup Unsalted Butter
- 3 Cups Blueberries
- Juice of 2 Lemons
- Zest of 1 Lemon
- 2 Tsp Preserved Lemon, minced
Instructions
- Preheat oven to 375 F
- Slice butter, add to cast iron skillet (or baking dish), and bake in preheated oven for about 5 minutes
- Combine flour, 1 Cup sugar, and baking powder in a large mixing bowl
- Add milk, 1 Tsp preserved lemon, half the lemon zest, and mix until smooth
- In a separate bowl, add 2.5 cups blueberries, lemon juice, remaining sugar, preserved lemon, and lemon zest. Toss to coat
- Pour batter into the preheated skillet with melted butter
- Pour berries mixture over the batter
- Place skillet in the oven and cook for 15 minutes
- Top with the remaining berries, and cook for and additional 10-15 minutes until crust is golden brown
- Remove from oven and allow to cool slightly. Serve with Basil Whipped Cream
Notes
- Adding the milk before the preserved lemons will help prevent them clumping in dry flour.
- You may want to line the bottom rack of your oven with foil to catch any drippings.
- Prep Time: 00:10
- Cook Time: 00:25
- Category: dessert
- Method: baked
- Cuisine: american