Skillet Blueberry Cobbler

Ingredients:

• 6 cups blueberries
• 2 tsp vanilla extract
• 1 tbsp. plus 3 tbsp. premium flour
• 3/4 cup brown sugar
• 2 tablespoons lemon juice
• 1/4 cup sugar
• 1.5 tsp baking powder
• 1/2 tsp salt
• 3 large egg yolks
• 1/2 cup buttermilk
• 5 tbsp (75 g) butter, cut into small pieces, room temperature

Preparation:

1. Preheat oven to 375°F (190°C). Toss the berries with 1 teaspoon vanilla and 3 tablespoons flour; set aside. Combine the brown sugar and 3 tablespoons water in a medium ovenproof skillet. Place over medium heat and cook, stirring, until thickened and caramelized, about 7 minutes. Remove from heat; stir in the lemon juice, then add the berry mixture and set aside.
2. Combine the remaining 1 cup flour, sugar, baking powder, and salt in a large bowl. Add the butter and mix with your hands until the mixture resembles flour. Whisk the egg yolks with the buttermilk and 1 teaspoon vanilla in a small bowl, then gradually add to the flour mixture until the batter is smooth. Spread the batter evenly over the frying panto cover all the berries.
3. Bake until the top is golden brown, about 35 minutes. Let the cobbler sit for at least 10 minutes before serving.
   
   To save time, you can use store-bought shortcrust pastry, see Blueberry-peach cobbler recipe.