Blueberry cobbler has never been so good. Frozen blueberries mixed with sugar and lemon juice with a sweet, cake-like golden crust. It’s best as a warm dessert (or breakfast) served with creamy vanilla ice cream and my own addition of almond-flavored frosting.

The best part is this blueberry cobbler recipe is really easy to make. No cobbler experience (or professional baking experience) required for rock your world cobbler.

How to Make Blueberry Cobbler

There are a few variations of blueberry cobbler. I prefer a simple method that consists of a layer of blueberries mixed with sugar topped with a layer/dollops of a simple thick batter.

Other recipes call for melted butter in the bottom of the pan or a runnier milk-based batter topped with blueberries instead.

Fresh Versus Frozen Blueberries

You can use either fresh or frozen blueberries for this recipe. I like the juicy texture of frozen blueberries so I usually go with frozen. Either way, the sugar coating will caramelize and help create a syrupy blueberry texture. No need to thaw frozen blueberries.

Serve With Ice Cream and Almond Frosting

The almond frosting/drizzle is my personal twist on the traditional blueberry cobbler. The frosting is made with milk, confectioners sugar, and almond extract.

It adds a sweet almond twist that goes SO WELL with the blueberries. It makes blueberry cobbler taste like whatever magic ingredient is used to make blueberry Pop Tarts. I doubt they use almond…but it brings me back to my childhood.

I Don’t Have a Skillet

You can make this exact recipe using an 8X8 baking dish if you don’t have a cast iron skillet (get one now!). If you DO have a skillet, you can use an 8-10 inch skillet. I would double the recipe if using a 12-inch skillet.

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• Almond Dutch baby
• The best blueberry muffins
• Skillet apple crisp
• Skillet cookie
• Skillet pumpkin pie
• Skillet s’mores dip

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