Skillet Blueberry Cobbler Recipe With Almond Frosting
Super easy skillet blueberry cobbler served warm with vanilla ice cream and almond-flavored frosting. Blueberry cobbler has never been so good.
Servings: 6
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
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.
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.
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.
Nutrition
Serving: 1/6 skillet | Calories: 328kcal | Carbohydrates: 44.8g | Protein: 3.2g | Fat: 16.5g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 122mg | Fiber: 2.4g | Sugar: 30.1g