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Simple Triple Berry Tea Cobbler made in a cast iron skillet with blueberries, raspberries, strawberries on top of soft, light and moist tea infused cake.
Submitted by Lyuba
1 cup blueberries
1/2 cup raspberries
1/2 cup chopped strawberries
1 Tbsp sugar
1 tsp lemon juice
Dash of cinnamon
1 cup of flour
2/3 cup sugar
1/4 tsp salt
1 1/2 tsp baking powder
1/2 cup Bigelow "I Love Lemon" herbal tea (1/2 cup of boiling water and 1 tea bag)
1/4 cup sour cream
1 tsp vanilla extract
1 Tbsp butter
Use a 6 1/2 inch skillet.
Preheat the oven to 350.
Place a tea bag in a cup with 1/2 cup of boiling hot water and steep for 5-6 minutes. Let it cool to room temperature.
In a small bowl, mix berries, sugar, lemon juice and cinnamon.
In a large mixing bowl, whisk together egg and sugar vigorously for about a minute.
Whisk in salt, sour cream and vanilla, until all well combined. Whisk in cooled tea.
Whisk in flour until all incorporated.
Preheat seasoned skillet over medium heat and melt butter in it.
Swish butter all over the skillet.
Take off heat.
Pour in most of the batter in the skillet and add berries over the top.
Drizzle in remaining dough over the top.
Place skillet in the oven and bake for 33-37 minutes.
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