Skillet Blueberry Cobbler
User Reviews
5
Skillet Blueberry Cobbler
Description
This recipe for Skillet Blueberry Cobbler begins by tossing fresh or frozen blueberries with sugar, flour, and lemon zest to create a vibrant fruit filling. The lemon zest adds brightness that balances the sweetness. The topping consists of buttermilk biscuits made from flour, sugar, baking powder, salt, cold butter, and buttermilk, which is worked into coarse crumbs before being combined to form a sticky dough.
The dough is portioned into thick patties and arranged atop the berry mixture in a skillet or baking dish, then sprinkled with coarse sugar for texture and caramelization. Baking at 375°F produces a golden, flaky biscuit topping with soft, bubbling fruit underneath. The contrast between the tender biscuit and the rich, syrupy berries provides a classic cobbler experience.
Serve warm, optionally with vanilla ice cream, for a comforting dessert. Leftovers keep refrigerated for up to 4 days and can be frozen after cooling, reheating directly from frozen for convenience. The recipe allows substitutions for other fruits or berries, adapting well to seasonal availability.
Ingredients
For the blueberries:
- 4 1/2 cups blueberries 400g, frozen or fresh. If frozen, do not thaw
- 1 tablespoon all-purpose flour or plain flour
- 1/3 cup granulated sugar 65g
- zest of lemon 1 whole
For the buttermilk biscuits:
- 1 1/2 cups all-purpose flour 188g, or plain flour
- 1 1/2 tablespoon granulated sugar 18g
- 2 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoon butter 85g, cold unsalted, cut into 1/2 inch pieces
- 3/4 cup buttermilk or heavy cream
- 1 tablespoon demerara sugar or coarse sugar for sprinkling
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
- Any baking dish can be used in place of a cast iron skillet without changing bake time significantly.
- Frozen blueberries can be used directly without thawing and provide equally good results.
- The biscuit dough may be sticky; add up to one tablespoon additional flour if needed to make patties manageable, but avoid overworking to keep topping tender.
- Leftover cobbler can be refrigerated covered for up to 4 days or frozen after cooling for 4-6 weeks.
- Reheat frozen cobbler in a 350°F oven without thawing to maintain texture.
- Try substituting other fruits or berries as desired for variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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