Serves 4
45 min
Triple Berry Skillet Tea Cobbler
Recipe GLPRd7656860a13083
A delightful Southern-style cobbler featuring a tender tea-infused cake batter topped with fresh blueberries, raspberries, and strawberries, baked in a cast-iron skillet. The lemon tea adds a bright, subtle citrus note that complements the tart berries beautifully. Perfect for a cozy dessert that serves four.
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Ingredients
1/2 cup boiling water
1 Bigelow "I Love Lemon" tea bag
1 egg
2 Tbsp sugar
1/4 tsp salt
1/4 cup sour cream
1 tsp vanilla extract
1 cup flour
1 1/2 tsp baking powder
1 Tbsp butter
1 cup blueberries
1/2 cup raspberries
1/2 cup chopped strawberries
1 tsp lemon juice
dash Dash of cinnamon
Directions
Preheat your oven to 350°F. Prepare a 6.5-inch cast-iron skillet or similar baking vessel.
Pour 1/2 cup of boiling water over the tea bag in a cup and let it steep for 5-6 minutes, then remove the tea bag. Allow the brewed tea to cool to room temperature before using.
In a small bowl, combine the blueberries, raspberries, chopped strawberries, 1 tablespoon of sugar, lemon juice, and cinnamon. Mix gently and set aside.
In a large mixing bowl, whisk the egg and 1 tablespoon of sugar together vigorously for about 1 minute until the mixture becomes light and pale.
Whisk in the salt, sour cream, and vanilla extract until everything is well combined and smooth.
Whisk in the cooled tea until fully incorporated into the batter.
Whisk in the flour and baking powder until just combined with no lumps remaining.
Place the skillet over medium heat and melt the butter in it, tilting and swirling to coat the entire bottom and sides evenly. Remove from heat.
Pour most of the batter into the buttered skillet, leaving some batter aside.
Scatter the berry mixture over the batter in the skillet.
Drizzle the remaining batter over the top of the berries, allowing some berries to peek through.
Bake in the preheated 350°F oven for 33-37 minutes, until the cake is golden brown on top and a toothpick inserted into the cake portion comes out clean. The cobbler should be set but still moist.
Remove from the oven and let cool slightly before serving.
