Skillet Blueberry Cobbler
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5.0
15 reviews
Excellent
Skillet Blueberry Cobbler
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This is the best blueberry cobbler ever, with juicy sweet blueberries topped with the flakiest biscuits you could have! Made in a cast iron skillet, and best served with vanilla ice cream. This is a summer dessert at its finest.
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Ingredients
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
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Instructions
- 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.
To assemble:
- 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!
Notes
- You don't have to use a cast iron skillet, this will work just fine in any baking dish of your choice.
- If using frozen blueberries, you don't need to thaw them before using. You can absolutely substitute for fresh blueberries.
- You can use any type of fruit or berry you have on hand, or a mix. See post above for some inspiration.
- The biscuit dough will be a little sticky, but not so sticky that you can't form patties out of it. If you find it to be too sticky, just add some flour about a tablespoon at a time until it's just firm enough to be able to handle. Try not to add too much flour or overwork the dough too much or you'll end up with tough chewy cobbler topping instead of flakey and tender biscuits.
- Storing leftovers: Cover and store any leftover cobbler in the fridge for up to 4 days.
- Freezing instructions: 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.
Nutrition Information
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Calories
364kcal
(18%)
Carbohydrates
59g
(20%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Cholesterol
3mg
(1%)
Sodium
518mg
(22%)
Potassium
168mg
(5%)
Fiber
4g
(16%)
Sugar
29g
(58%)
Vitamin A
610IU
(12%)
Vitamin C
11mg
(12%)
Calcium
139mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 3mg | 1% |
| Sodium | 518mg | 22% |
| Potassium | 168mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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