Skillet Blueberry Cobbler

This skillet blueberry cobbler is an easy blueberry cobbler made with frozen blueberries. Think bubbling sweet blueberries topped with the flakiest buttermilk biscuits. It’s the dreamiest summer dessert, and SO simple to throw together. Biscuit blueberry cobbler will be your new go to dessert, sure to impress but with all the comfort you can get from an old fashioned cobbler, preferably served with vanilla ice cream!

What makes this the best old fashioned blueberry cobbler?

First of all, a cobbler is a dessert that consists of a fruit filling topped with batter or biscuit dough.

This cobbler uses frozen blueberries which are more readily available and cost efficient than fresh blueberries.

The blueberry filling is lightly sweetened, scented with lemon zest, and thickened with a little flour. It’s delicious! The best part is the buttermilk biscuit topping, that is flakey golden brown and so tender and delicious.

It’s also highly adaptable. You can substitute fresh blueberries, or any in season or frozen fruit you like.

Ingredients you need for buttermilk blueberry cobbler:

For the fruit filling:

Frozen blueberries: You can of course use fresh if you prefer, but frozen give a really great result.

Flour: to thicken the juices a little

Sugar: just a little bit to enhance the natural sweetness of the blueberries

Lemon zest: You can leave this out, but the lemon really brightens up the flavor of the blueberries.

For the buttermilk biscuit dough:

Flour: You may find yourself adding a little more if the dough is too sticky to work with.

Sugar

Baking powder: Quite a lot, to really give the biscuits the lift they need.

Salt

Butter: Cold, cubed and unsalted. You want the butter pieces to stay intact in the dough so they melt in the oven and produce little pockets of fluff. If the butter is too warm, or you work it into the dough too much, you’ll lose a lot of the flakiness.

Buttermilk: You can also substitute heavy cream, but I prefer biscuit dough made with buttermilk. It’s so fluffy and so slightly tangy. You can also make your own buttermilk by adding 2 teaspoon of white vinegar to a measuring cup, then topping up until the 3/4 cup mark with milk. Mix and let it stand 5 minutes until starting to curdle.

Demerara or coarse sugar: for sprinkling on top of the biscuits to give a little crunch.

How to make the best easy cast iron blueberry cobbler:

1. Preheat the oven to 375F.
2. Make the blueberry filling by stirring together the blueberries, flour, sugar, and lemon zest. Place this filling into the cast iron skillet or baking dish of choice.
3. Make the dough by mixing together the flour, baking powder and salt. Add the cold butter cubes and work in with your fingertips (or a pastry cutter if you prefer) until the mixture resembles coarse meal with little lumps of butter intact.
4. Add the buttermilk and stir until it’s well incorporated into the flour and butter mixture. If it’s too sticky, add a little flour, about a tablespoon at a time until you can work with the dough. Don’t add more than 3 tablespoon of flour, or it’ll become more tough than flakey.
5. Form the dough into little circle patties, about 4 of them, and use these to top the blueberry filling. Sprinkle with demerara sugar.
6. Bake for 35-40 minutes or until golden brown on top and the filling is bubbling and juicy. Let it cool slightly before serving with vanilla ice cream or sweetened whipped cream.

• 

• 

Expert Tips:

• Make sure not to overwork the biscuit dough. Less mixing is key! Overworking the dough will lead to tough dough, instead of the tender, soft biscuits we are aiming for.
• If the dough is so sticky you can’t form patties with it, just sprinkle in a little extra flour, a tablespoon at a time until it’s just workable. Don’t add too much or it’ll turn tough!
• Even after mixing the dough, be gentle when forming the dough patties and topping the blueberry filling. You’ll understand why when you taste how fluffy the biscuits are!

What other fruit cobblers can I make?

Try making a mixed berry cobbler, a peach cobbler, plum cobbler, cherry cobbler, apple cobbler. Basically any fruit you’d consider baking into a pie would work great in a cobbler. You may go by seasonality, or what you have in the freezer.

Freezing skillet blueberry cobbler:

After you bake and cool the cobbler, tightly wrap and freeze for 4-6 weeks. Reheat the cobbler in a 350F (180C) oven, no need to thaw before heating.

You can also freeze just the fruit filling of the cobbler, but it isn’t recommended to freeze an entire unbaked cobbler with the biscuit topping as the biscuits won’t rise as much.

Storing leftover blueberry cobbler:

Cover and store any leftover cobbler in the fridge for up to 4 days.

Recipe FAQs:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!