Blueberry Skillet Cobbler by Elise New
Rated 1.0 stars by 3 users
Servings
6
Prep Time
7 minutes
Cook Time
30 minutes
Make this delicious Blueberry Skillet Cobbler by Elise New using our Quinoa Flour, Ivory Teff Flour, and Tapioca Starch.
Ingredients
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⅓ cup Judee’s Quinoa Flour
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⅓ cup Judee’s Ivory Teff Flour
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⅓ cup Judee’s Tapioca Starch
½ teaspoon xanthan gum
½ cup butter
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
2 teaspoons vanilla extract
1 Tablespoon lemon juice
1 cup milk (I use whole milk)
1 pint of fresh blueberries, or 2 cups frozen blueberries
Directions
Preheat oven to 350º
Melt butter in a 10 inch cast iron skillet (or 9x9” baking dish)
While butter melts, combine flours, xanthan gum, sugar, baking powder, salt, and cinnamon in a medium-sized mixing bowl
Add vanilla, lemon juice, and milk, and stir until combined
Pour batter into skillet of melted butter
Sprinkle blueberries on top, and sprinkle with additional sugar if desired
Bake for 30 minutes, or until edges are golden, and center is set
Serve with ice cream or whipped cream on top
