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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. Plus, this only takes 10-15 minutes to pull together!
Table of Contents
Why I Love This Recipe
The almond frosting/drizzle is my personal twist on the traditional blueberry cobbler. Made with milk, confectioners sugar, and almond extract, it adds a sweet almond twist that pairs so well with the warm sweet crust and tart blueberries.
This recipe is completely foolproof and really easy to make. No cobbler or real baking experience is required for a rock-your-world cobbler.
Looking for more sweet and delicious skillet recipes? try my fancy baked French toast, almond Dutch baby, and my skillet strawberry cobbler!
Ingredient Notes and Substitutions
- Frozen or fresh blueberries: I prefer frozen blueberries because they’re a little sweeter. They always seem to yield consistent results without worrying about a tart batch. I love Wyman’s brand. Also, try these in my blueberry muffins!
- Brown sugar: brown sugar sweetens the blueberries. You can use light or dark or substitute white granulated sugar if that’s all you have in hand.
- lemon: lemon adds tartness that helps balance the sugar. It’s a delicious balance. Fresh lemon is best, but you can also use lime juice
- Baking powder: baking powder helps the crust rise. I don’t recommend baking soda as a substitute because the conversion is rather complicated and you’ll need additional acid in the batter to activate the baking soda.
- Unsalted butter: if you only have salted, omit the salt in the recipe and use salted butter.
- Pinch of salt: only use salt in the batter if using unsalted butter!
- Granulated sugar: not to be confused with the brown sugar addition, this is specifically reserved for the batter.
- Almond extract: almond extract is used for the frosting. I highly recommend it if you’re a fan of almond flavor, specifically almond extract. I use 1 teaspoon which is on the more powerful side. Start with less and add more as needed. I love the flavor! You can also use vanilla extract for basic vanilla frosting.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Preheat oven to 375°F.
Step 2.
In a 9-10 inch cast iron skillet, mix blueberries, brown sugar, and lemon juice. Set aside.
Step 3.
In a small bowl, mix flour, baking powder, and salt. Set aside.
Step 4.
In a medium bowl, cream butter and white sugar until fully mixed, light and fluffy. Beat in egg and vanilla extract (image 4a). Gradually add flour mixture, stirring until combined. Batter will be sticky and pretty thick. If doughy, you need to mix more (image 4b).
Step 5.
Layer batter using rounded tablespoons over blueberries, covering as much of the blueberry filling as possible. It’s OK if there are “holes.”
Step 6.
Bake for 35-40 minutes, until topping is golden brown. Let cool for 10 minutes, drizzle with almond frosting, and serve warm with vanilla ice cream.
Step 7.
For the almond frosting, mix all ingredients in a small bowl until fully incorporated and smooth. Frosting should be runny enough to drizzle over cobbler. Add more sugar to thicken if needed.
Expert Tips
- 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.
- If you don’t have a skillet, you can also make this exact recipe using an 8X8 baking dish or standard pie dish. 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.
- Cobbler benefits from cooling before digging in. This helps the filling and crust to harden a but so it’s not too soupy. This is especially important so the glaze doesn’t melt instantly.
More Recipes You’ll Love
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Skillet Blueberry Cobbler Recipe With Almond Frosting
Ingredients
- 3 cups frozen or fresh blueberries
- 3-4 tablespoons brown sugar
- 1 lemon, juice squeezed
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter, 1 stick, softened
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- Vanilla ice cream for serving
Almond Frosting
- 1 cup powdered/confectioners sugar
- 3 tablespoons light cream
- 1/2-1 teaspoon almond extract, or vanilla extract (see note)
Instructions
- Preheat oven to 375°F.
- In a 9-10 inch cast iron skillet, mix blueberries, brown sugar, and lemon juice. Set aside.
- In a small bowl, mix flour, baking powder, and salt. Set aside.
- In a medium bowl, cream butter and white sugar until fully mixed, light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring until combined. Batter will be sticky and pretty thick. If doughy, you need to mix more.
- Layer batter using rounded tablespoons over blueberries, covering as much of the blueberry filling as possible. It’s OK if there are “holes.”
- Bake for 35-40 minutes, until topping is golden brown. Let cool for 5 minutes, drizzle with almond frosting, and serve warm with vanilla ice cream.
Almond Frosting
- Mix all ingredients in a small bowl until fully incorporated and smooth. Frosting should be runny enough to drizzle over cobbler. Add more sugar to thicken if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
