Super easy skillet blueberry cobbler served warm with vanilla ice cream and almond-flavored frosting. Blueberry cobbler has never been so good.
- 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.
It can also be made in an 8-inch square baking dish or a standard pie 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.
- Serving Size: 1/6 skillet
- Calories: 328
- Sugar: 30.1g
- Sodium: 122mg
- Fat: 16.5g
- Saturated Fat: 10g
- Carbohydrates: 44.8g
- Fiber: 2.4g
- Protein: 3.2g
- Cholesterol: 68mg
Keywords: skillet blueberry cobbler, easy blueberry cobbler