- 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)
Directions See How It's Made
- 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.