Skillet Blueberry Cobbler

Easy blueberry cobbler that cooks right in your cast-iron skillet.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 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

1. Preheat oven to 400°F.
2. Melt the butter in a 10 or 12-inch cast-iron skillet.
3. Add blueberries (if using frozen, let fruit thaw at room temperature first) and 2 tablespoons of the sugar.
4. Stir gently and cook just until the berries begin to soften. If mixture seems at all dry, add the water.
5. Meanwhile, in a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, and salt.
6. Add the milk and stir to make a thick batter.
7. Spoon batter onto the fruit.
8. Drag a spoon or spatula through batter to make streaks of white and blue. DON'T mix thoroughly.
9. Bake until a tester inserted in the biscuit top comes out clean and the fruit is bubbling around the edges, about 20 minutes.
10. Serve with whipped cream or ice cream, if desired.
11. Note: You can make this with fresh or frozen peaches or other berries as well.
12. 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.
13. 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.