I spotted this recipe in last Summer's Garden and Gun and will have to give it a try.
http://gardenandgun.com/article/anatomy-classic-blueberry-cobbler/page/0/1
Blueberry Cobbler
Serves 10
Ingredients
Zest from 1 lime
1 tbsp. finely chopped mint, plus 10 sprigs, for garnish
1 tbsp. confectioners’ sugar
4 cups blueberries
¼ cup (½ stick) unsalted butter
¼ cup canola oil
1 cup whole-wheat pastry flour
1½ tsp. baking powder
1 tsp. kosher salt
¾ cup 2 percent milk
¹⁄³ cup agave syrup
1 tsp. pure vanilla extract
1 cup vanilla cream
Preparation
Preheat oven to 350°F. Mix lime zest, mint, confectioners’ sugar, and blueberries in a bowl and set aside. Place butter and oil in a 10½-inch cast-iron skillet and transfer to oven for 5 to 7 minutes. Meanwhile, to make batter, combine flour, baking powder, and salt in a bowl, then whisk in milk, agave syrup, and vanilla. Remove skillet from oven, add butter-oil mixture to the batter, and stir to combine. Pour batter into the hot skillet, top with berries, and bake until the batter has browned and risen up around the fruit, 30 to 35 minutes. Transfer skillet to a rack to cool slightly. Serve with a dollop of vanilla cream and a sprig of mint.
Vanilla Cream
1 cup plain Greek yogurt
4 tbsp. confectioners' sugar
1 tsp. pure vanilla extract
Preparation
Combine ingredients in a small bowl and whisk to blend.
