Blueberry Cobbler With Almond Frosting
May 18, 2020, Updated Oct 18, 2023
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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.
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 blueberries. Finally, the best part is this recipe is really easy to make. No cobbler experience (or professional baking experience) is required for a rock-your-world cobbler.
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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.
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.
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.
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Skillet Blueberry Cobbler Recipe With Almond Frosting
- 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 butter, 1 stick, softened
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- Vanilla ice cream for serving
- 1 cup confectioners sugar
- 3 tablespoons light cream
- 1 teaspoon pure almond extract
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.