Skillet Blueberry Cobbler
A cast iron skillet blueberry cobbler is the perfect way to enjoy sweet blueberries in a warm, baked fruit dessert with a golden biscuit topping. This easy recipe uses simple ingredients like fresh berries, lemon, and vanilla extract, making it a must-try for blueberry season!
Prep Time: 20 minutes
Cook Time: 35 minutes + 10 minutes
Total Time: 65 minutes
Servings: 8
Preparation Level: Beginner +
Ingredients
Cobbler
- Fresh blueberries
- Juice from 1 lemon
- Granulated sugar (divided)
- All-purpose flour
- Baking powder
- Salt
- Vanilla extract
- Buttermilk
- Unsalted butter
Blueberry Syrup
- Fresh blueberries
- Granulated sugar
- Juice from 1 lemon
The full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.
Step-By-Step Instructions
Start by gathering your ingredients for the cobbler. Next, combine the blueberries, lemon juice, and ¼ cup of sugar in a medium-sized bowl and stir or toss gently until the blueberries are evenly sugared. Set aside.
Preheat the oven to 350 degrees. Combine the flour, baking powder, salt, and one cup of granulated sugar in a separate mixing bowl. Use a fork to stir until the ingredients are evenly combined.
Add the vanilla extract and buttermilk to the flour mixture. Stir the mixture with a spatula until a thin batter forms.
Place the butter in the cast iron pan and bake it at 350 degrees until it has melted (about three to five minutes). Once the butter has melted, take the pan out of the oven and pour the batter over it; do not stir the butter in.
Pour the blueberries over the batter in the pan; do not stir the blueberries in. Bake the cobbler at 350 degrees for 35 minutes, or until the top is golden brown and a toothpick comes back clean.
Let the cobbler cool for a few minutes before serving, then top it with vanilla ice cream and blueberry syrup.
Blueberry Syrup
While the cobbler is cooking, add one cup of blueberries, the juice from one lemon, and 1/3 cup granulated sugar to a small saucepan. Cook on medium/low heat, stirring occasionally, until a thick syrup forms. Let the syrup cool for a few minutes before serving.
Add as scoop of vanilla ice cream and serve!
Storage And Reheating Instructions
Store the blueberry cobbler in an airtight container in the refrigerator for up to five days. You can either serve it cold or place it back in the cast iron pan and cook it at 350 degrees until it is warm and toasted again.
How To Serve The Cobbler
The blueberry cobbler is best served warm with vanilla ice cream topped with blueberry sauce, though it is also good served cold.
Can Frozen Blueberries Be Used In Place Of Fresh?
While fresh blueberries work best in this recipe, you can also use frozen ones. Thaw them first and be sure they are thoroughly dried before adding them to the batter.
Substitutions
- You can use store-bought lemon juice instead of juice from fresh lemons. Use one tablespoon of juice in place of one lemon.
- If you don’t have buttermilk, use one cup of whole milk and one tablespoon of vinegar. Mix the two together and set it aside until it looks slightly curdled.
Skillet Blueberry Cobbler
Ingredients
Cobbler
- 2 cups fresh blueberries
- 1 freshly squeezed lemon juice only
- 1 ¼ cup granulated sugar divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 teaspoons vanilla extract
- 1 cup buttermilk
- ½ cup unsalted butter
Blueberry Syrup
- 1 cup blueberries
- ⅓ cup granulated sugar
- 1 freshly squeezed lemon juice only
Instructions
Cobbler
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, combine the blueberries, lemon juice (squeezed from the lemons), and ¼ cup of sugar. Toss gently until the blueberries are evenly sugared. Set aside.
- In a separate mixing bowl, combine the flour, baking powder, salt, and 1 cup of granulated sugar. Use a fork to stir until the ingredients are evenly combined.
- Add the vanilla extract and buttermilk to the flour mixture, use a spatula to stir the mixture until a thin batter forms.
- Place the butter in the cast iron pan, bake the butter in the pan at 350 degrees until the butter has melted (about 3-5 minutes).
- Once the butter has melted, take the pan out of the oven and pour the batter over the butter, do not stir the butter in.
- Pour the blueberries over the batter in the pan, do not stir the blueberries in.
- Bake the cobbler at 350 degrees for 35 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let the cobbler cool for a few minutes before serving, then top with vanilla ice cream and the blueberry syrup.
Blueberry Syrup
- While the cobbler is cooking, add 1 cup of blueberries, the juice from 1 lemon, and 1/3 cup granulated sugar to a small saucepan. Cook on medium/low heat, stirring occasionally, until a thick syrup forms.
