With Labor Day coming up soon, you’ll need some simple and tasty Red White and Blue themed treats for the family to enjoy! This will definitely be a treat for everyone! 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.
This treat is my version of a “red, white and blue” dessert for Labor Day. You probably noticed that I don’t go crazy with candy and food-colored holiday treats around here. I try to create a color pallet with real ingredients, versus food coloring and candy. (Not to say that I don’t like to play around with those, it’s just rare.) I find that berries are a great way to “paint” your food and make for a beautiful color pallet (and a tasty one)!
So, for this Labor Day, I will be making this “Red, White and Blue” Berry Tea Cobbler for dessert and serving it with a tall glass of Bigelow tea.
So you know what I did this weekend? I baked something just for fun! I made some Blueberry Green Tea Scones on Sunday morning and I did not take photos or prepare a recipe to be shared, it was just for fun. More like experimenting really but still just as a fun project. The scones turned out so good that I thought to play around some more with infusing tea into baked goods.
Loads of berries definitely help with the moisture in the cobbler but also with a bright flavor. This is a great themed red, white, and blue dessert without using any artificial food colorings.
Triple Berry Skillet Tea Cobbler
- 1 cup blueberries
- 1/2 cup raspberries
- 1/2 cup chopped strawberries
- 1 Tbsp white granulated sugar
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1 cup all purpose flour
- 2/3 cup white granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 egg
- 1/2 cup strong black 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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