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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 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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Super easy skillet blueberry cobbler served warm with vanilla ice cream and almond-flavored frosting. Blueberry cobbler has never been so good.
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 butter (1 stick), softened
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- Vanilla ice cream for serving
Almond Frosting
- 1 cup confectioners sugar
- 3 tablespoons light cream
- 1 teaspoon pure almond extract
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 icecream.
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
It can also be made in an 8-inch square baking dish.
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.
Keywords: skillet blueberry cobbler, easy blueberry cobbler
