I am weak when it comes to two things: brownies & cookbooks. Brownies because they’re brownies & that really shouldn’t need any further explanation. Cookbooks because they whisper all the right words in my ear. They lure me in with their fancy fonts & photographs, & by the time I’ve had a quick flick through the first five pages or so I am completely powerless. I have a large, but not unreasonably large (yet), collection of books that I am constantly leafing through for inspiration & ideas. I keep three or so on my bedside table (despite Boyfriend’s complaints) at all times & it is not uncommon to see one popping its head out of my handbag.
This recipe is lifted pretty much entirely from my newest cookbook : Sweeter Off the Vine. It literally took me about two minutes to decide to pre-order the book when I first saw it online, & I’m so glad I did. Yossy writes about every single dessert in such a passionate manner that it makes me want to bake everything in the whole book. Combine that with the drool worthy photography & who knows, maybe I will. Things are looking good, considering that I made this Blueberry Skillet Cobbler the very same day that the book appeared in our mailbox.
Today’s post is short & simple because that’s what this Blueberry Cobbler was: simple. We saw it, we fell in love, we made it a few hours later & we loved it even more after the first bite. Boyfriend & I ate ours straight out of the oven & topped with (homemade) ice cream. Would recommend.
Recipe slightly adapted from Yossy Arefi
- 6 cups blueberries
- 1/3 cup of caster sugar
- 1 tablespoon of cornflour
- 4 teaspoons of lemon juice
- 1 teaspoon of lemon zest
- 1 teaspoons of orange zest
- ¼ teaspoon of grated nutmeg
- 1 cup self raising flour
- ½ cup plain flour
- ¼ cup caster sugar
- 1 teaspoon baking powder
- ¼ cup of salted butter, melted & cooled.
- ½ cup of buttermilk
- ½ cup heavy cream
- ½ teaspoon of vanilla extract
- sugar, to sprinkle on top.
- Preheat the oven to 190C & butter a 10-inch skillet; set aside.
- In a large bowl, gently combine the first seven ingredients until everything is mixed properly. Pour the mixture into the skillet.
- In a clean large bowl, whisk together the flours, sugar, & baking powder. In a large measuring jug, combine the buttermilk, cream & vanilla; then add the cooled butter & stir gently.
- Make a well in the centre of the dry ingredients & pour the buttermilk mixture in. Use a rubber spatula to gently stir all of the ingredients together until just combined. (It should feel soft & sticky.)
- Use an ice cream scoop or a spoon to dollop 8 even pieces of the scone mixture on top of the blueberries in the skillet. Leave some space in between the scones as they expand in the oven! Brush the top of the scones with the dregs of the buttermilk mixture & sprinkle with a tiny bit of sugar.
- Bake in the preheated oven for 30-35 minutes, or until the scones are golden & the fruit is bubbling. Serve the cobbler warm & topped with ice cream, enjoy!
PS… I am so totally fangirling all over the place right now because Yossy has liked two of my pictures on Instagram.