Blueberry Lemon Skillet Cobbler with Lemon Cloud Whipped Cream
While these are called skillet cobblers, they start on the stovetop and are then transferred to the oven to bake. Any oven-proof pan will work. I used a cast iron frying pan--12-inch size. A 10-inch one will work for the smaller recipe below. These desserts can also be made in one-cup ramekins for individual
desserts.
These are large desserts. The smaller will yield 6 to 8 nice servings and the larger, 12 to 14.
Recipe for a 12-inch pan/skillet
For the cake
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract
For the filling
1/4 cup (1/2 stick) butter
3-3 1/2 cups fresh or frozen blueberries (if frozen, partially thawed)
1 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
2 cups whipping cream
1/4 cup granulated sugar
1 teaspoon lemon extract
1 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.
Recipe for a 9-inch pan/skillet
For the cake
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 filling
2 tablespoons butter
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 2. 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.
This page was printed from www.preparedpantry.com
SO here is a NEWSFLASH about this above recipe which I sent out to some friends via email:
Just a quick note to the wise (of which I am not one...): when you have melted the butter in your skillet, added the batter, blueberries and topping and are ready to put the skillet into your oven USE POTHOLDERS AND TWO HANDS! Do not fail to do this. Perhaps you are stronger than I, or your pan is lighter than my cast iron frying pan, but if not, you are VERY LIKELY to make a terrible mess in your hot oven. Of course, it can be cleaned up after a fashion, but...try to avoid this.
Also...I did not have the lemon pastry filling ( I think you can get it at the Price Chopper bakery, or some other bakery, or maybe some place that makes filled donuts) so I used something else I had (did I tell you about a failed Twinkies filling? That is what I used. It was more like a sweetened butter crumbs because I beat the cream cheese and confectioners' sugar together but then just threw in the whipping cream and tried whipping it together instead of following the recipe and whipping the cream separately then folding it into the cream cheese/sugar mess.) I do think you could probably just mix half a cup of sugar with the blueberries before putting them on top of the batter.
So, my first batch is now cooking in the partially cleaned up oven, with smoke pouring out the top...Great way for Bob to start his day. At least the smoke alarm has not gone off yet...too far away from the stove. Anyway, win or lose, Bob gets to eat this stuff.
This photo is after I cleaned up most of the mess....
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