Prep 5 mins
Cook 30 mins
Easy blueberry cobbler that cooks right in your cast-iron skillet.
Make and share this Skillet Blueberry Cobbler recipe from Food.com.
- 8 tablespoons butter (1 stick)
- 4 cups fresh blueberries (can also use frozen, thawed at room temperature)
- 2 tablespoons sugar (for fruit mixture)
- 3⁄4 cup sugar (for biscuit topping)
- 2 tablespoons water, if needed
- 1 cup self-rising flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup milk
- whipped cream (optional) or vanilla ice cream, for serving (optional)
- Preheat oven to 400°F.
- Melt the butter in a 10 or 12-inch cast-iron skillet.
- Add blueberries (if using frozen, let fruit thaw at room temperature first) and 2 tablespoons of the sugar.
- Stir gently and cook just until the berries begin to soften. If mixture seems at all dry, add the water.
- Meanwhile, in a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, and salt.
- Add the milk and stir to make a thick batter.
- Spoon batter onto the fruit.
- Drag a spoon or spatula through batter to make streaks of white and blue. DON'T mix thoroughly.
- Bake until a tester inserted in the biscuit top comes out clean and the fruit is bubbling around the edges, about 20 minutes.
- Serve with whipped cream or ice cream, if desired.
- Note: You can make this with fresh or frozen peaches or other berries as well.
- If you don't have a cast-iron skillet, you can use an ovenproof dish. You can heat the butter and fruit in a skillet and then scrape them into a baking dish to continue.
- The cobbler is best served warm directly from the pan. If you have leftovers or plan to keep for a while, transfer to a nonreactive container.
FANTASTIC recipe! Incredibly easy and just delicious. Looked beautiful and interesting in the skillet. I will most definitely be making this again...soon!
The cast iron skillet was rustic and cool. All that butter with the juicy berries was almost sickeningly rich, and meanwhile the biscuit was dry. Next time I'll use a recipe that calls for putting the butter into the batter.
One of my PAC 2006 chosen recipes -- Wow, this disappeared fast! I brought it to work, along with some vanilla ice cream, and I think the whole pan was gone within 45 minutes (I didn't even tell anyone it was on the table, I think they just smelled it when I came in the door because it was still warm)! My berries were really juicy (I used thawed frozen berries), so my cobbler didn't come out looking as pretty as the picture, but it certainly tasted good. Oh, and I didn't have any self-rising flour, so I just made my own per the instructions from the cooking tips and hints thread. I also added about a teaspoon of cinnamon to the batter just because. Very simple to make, and it smells incredible when it's warm. I'll definitely be making this one again sometime. Thanks for posting!