Cast Iron Blueberry Cobbler

Ever since my childhood pastor, Art, gave us a cast iron skillet for our wedding I've been finding all kinds of recipes that specifically tell you to use one. You can use it on the stove top or oven, so it's definitely a nice pan to have in your cabinet. My favorite cookbook currently is One Pan, Two Plates that uses a cast iron skillet in every recipe!

Here's Jake and my current favorite dessert using our old faithful skillet.

Cast Iron Blueberry Cobbler

Ingredients:

• 1/2 cup unsalted butter
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon minced dried lavender 
• 1/2 teaspoon salt
• 1 cup milk

• 1 cup sugar plus 1 tablespoon
• Juice and zest of 1 lemon
• 1 scraped vanilla bean
• 2 cups blueberries
• Vanilla Bean ice cream or lightly sweetened whipped cream, for serving, optional

Note: I couldn't find it in time, so I did not use the dried lavender. I also substituted 1 tsp of vanilla extract for the vanilla bean and it worked fine.

Preheat the oven to 350 degrees F.
Place the butter in an 8-inch cast-iron skillet and transfer to the preheated oven to melt.

Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes.

Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream. 

Enjoy! :)