Blueberry-Caramel Skillet Cobbler

Zeke Rucker

6 cups blueberries
2 teaspoons vanilla extract
1 cup plus 3 tablespoons all-purpose flour
1/4 cup light brown sugar
2 tablespoons lemon juice
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoons salt
5 tablespoons butter, cut into small pieces, at room temperature
3 large egg yolks
1/2 cup buttermilk

1. Preheat oven to 350 degrees

2. Toss the blueberries with 1 teaspoon vanilla and 3 tablespoons flour; set aside.

3. Combine the brown sugar and 3 tablespoons water in medium ovenproof skillet. Cook over medium heat, stirring until thick and caramelized, about 7 minutes. Remove from heat; stir in lemon juice then the berry mixture. Set aside.

4. Whisk the remaining 1 cup flour, granulated sugar, baking powder and salt in large bowl. Add the butter and work it into the flour mixture with your fingers until evenly incorporated and the mixture looks like fine meal.

5. Whisk the egg yolks with the buttermilk and the remaining 1 teaspoon vanilla in a small bowl; then gradually whisk into flour mixture until the batter is smooth.

6. Spread the batter evenly in the skillet so the berries are almost covered.

7. Bake until the top is golden, about 30 minutes.