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.
Baking powder: Quite a lot, to really give the biscuits the lift they need.
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:
- Preheat the oven to 375F.
- 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.
- 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.
- 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.
- Form the dough into little circle patties, about 4 of them, and use these to top the blueberry filling. Sprinkle with demerara sugar.
- 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.
- 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.
Yes. Of course!
This is a personal preference, but I’ve made this recipe with fresh blueberries and with frozen blueberries and I’ve barely been able to detect a difference. That’s why making a blueberry cobbler with frozen blueberries is a great idea both in terms of ease and budget!
The biscuits should have turned golden brown, maybe lighter towards the center and darker towards their edges. The blueberries will be bubbling and syrupy. If you really are unsure, try cutting a small piece out of one of the biscuits and making sure its cooked underneath.
Yes! It should hold up great. You’ll want to freeze after baking (if you freeze before baking, when it does bake the baking powder in the biscuits won’t be as active and they won’t rise as much.)
My favorite is vanilla ice cream. You could also serve with sweetened whipped cream, or a runny custard like a creme anglaise.
No, use the baking dish of your choice. Any 2 quart baking dish, or 8 inch square dish of choice.
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Skillet Blueberry Cobbler
For the blueberries:
- 4 1/2 cups blueberries, frozen or fresh. If frozen, you don't need to thaw them. 400g
- 1 tablespoon all purpose or plain flour
- 1/3 cup granulated sugar 65g
- zest of 1 lemon
For the buttermilk biscuits:
- 1 1/2 cups all purpose or plain flour 188g
- 1 1/2 tablespoon granulated sugar 18g
- 2 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoon cold unsalted butter, cut into 1/2 inch pieces 85g
- 3/4 cup buttermilk, or heavy cream
- 1 tablespoon demerara or coarse sugar for sprinkling
- Preheat oven to 375 F (190C).
For the blueberries:
- In a large bowl, place the blueberries and toss with the flour, sugar, and lemon zest. Pour this filling mixture into your 10 inch cast iron skillet (or baking dish of choice). Set aside.
For the dough:
- To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Add the cold butter cubes and work with your fingertips until the mixture resembles coarse meal with little lumps of butter intact.
- Add the buttermilk, and stir until the dough comes together. It'll be sticky, but if it's too sticky to work with sprinkle in a little extra flour.
- Make patties out of the dough about 1/2 inch thick, I got about 4 circles. Place on top of the berry mixture in the skillet, and sprinkle with demerara or coarse sugar.
- Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
- Let cool slightly. Serve warm, with a scoop of vanilla ice cream. Enjoy!