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I love summer. It’s barbecue season, blueberry season, and ice cream season — three perfect reasons to make this skillet blueberry cobbler. The combination of sweet, lightly spiced blueberries and a tender, slightly crunchy biscuit topping brings classic summertime flavors to the table.
This recipe starts with a rich blueberry filling cooked right in a cast-iron skillet. The filling gets a touch of cinnamon and lemon for brightness, plus a little smoked or raw sugar for texture and a hint of smokiness. The biscuit topping is quick to mix and yields a golden, flaky crust when baked. Serve warm with vanilla ice cream for a simple, crowd-pleasing dessert.
Ingredients
This cast iron blueberry cobbler comes together easily in one skillet and is topped with a straightforward buttermilk biscuit topping. Here’s what you’ll need:
- unsalted butter — prevents sticking in the skillet and adds richness to the biscuit topping.
- blueberries — fresh or frozen; they are the star of the dish. If using fresh berries, rinse and dry them gently before cooking.
- granulated sugar — sweetens the filling; adjust down if your berries are especially sweet.
- smoked sugar or raw sugar — adds a subtle smoky note and a pleasant crunch on top of the biscuits. Turbinado works well as a substitute.
- lemon juice — brightens and balances the sweetness of the blueberries.
- water — helps create the right filling consistency.
- vanilla extract — adds depth and rounds out the flavors.
- cinnamon — pairs beautifully with berries for warm flavor notes.
- all-purpose flour — thickens the filling and forms the base of the biscuit topping.
- brown sugar — gives the biscuit topping a caramel-like sweetness and color.
- buttermilk — contributes acidity and moisture for tender biscuits.
- salt — enhances and balances all the flavors.
Equipment
For best results use a 10–10.5 inch cast-iron skillet. A skillet gives even heat and helps create caramelization at the edges. If you don’t have cast iron, a 9×9 baking pan works fine: simmer the filling in a saucepan and transfer it to the pan before adding the topping.
Tips and F.A.Q.
Smoked sugar adds a subtle savory-smoky layer that complements the sweet-tart blueberries and browned biscuit topping. If you don’t have smoked sugar, turbinado or raw sugar will still give great crunch and sweetness.
Can I use frozen blueberries?
Yes. Frozen berries are convenient and work well straight from the freezer. If using frozen fruit, reduce the lemon juice from 2 tablespoons to 1 tablespoon and the water from 3 tablespoons to 2 tablespoons to account for the extra liquid released during cooking.
What if I don’t have a cast-iron skillet?
Use a 9×9 baking dish instead. Cook the filling on the stove until thickened, pour it into the baking dish, then top with the biscuit mixture and bake as directed.
More Irresistible Blueberry Recipes
📖 Recipe
Skillet Blueberry Cobbler with Smoked Sugar
An easy, old-fashioned cast-iron blueberry cobbler with smoked sugar and a homestyle biscuit crust. Great with fresh or frozen blueberries and perfect for summer gatherings.
Equipment you may need
- 10-inch cast-iron skillet (or 9×9 baking pan)
- measuring cups and spoons
- mixing bowls
- whisk and rubber spatula
- pastry blender or fork
Ingredients
Blueberry Filling
- ¼ cup unsalted butter
- 3 cups blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 tablespoon smoked sugar (or turbinado/raw sugar)
- 2 tablespoons fresh lemon juice (1 tablespoon if using frozen berries)
- 3 tablespoons water (2 tablespoons if using frozen berries)
- 1 teaspoon pure vanilla extract
Biscuit Topping
- 1 ½ cup all-purpose flour (about 192g)
- 3 tablespoons packed light brown sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into pieces
- ⅔ cup buttermilk
- ¼ cup smoked sugar or turbinado for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Melt the ¼ cup unsalted butter in a cast-iron skillet over medium heat.
- Add the blueberries, 1 tablespoon flour, ¼ teaspoon cinnamon, and ¼ teaspoon salt to the skillet and stir to coat the berries.
- Stir in the ½ cup granulated sugar, 1 tablespoon smoked sugar, lemon juice, water, and vanilla. Bring the mixture to a boil, then simmer for about 3 minutes until it slightly thickens.
Biscuit Topping
- In a medium bowl, whisk together 1 ½ cups flour, 3 tablespoons brown sugar, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
- Add the chilled butter and work it into the dry ingredients with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the buttermilk until the dough just comes together. Do not overmix.
- Drop rounded spoonfuls of the biscuit dough over the blueberry filling, spacing them so the filling can bubble up between pieces.
- Sprinkle the biscuit tops with the smoked sugar or turbinado sugar for a crunchy finish.
- Bake for 35–40 minutes, or until the filling is bubbling and the biscuit topping is golden brown. Let cool slightly before serving.
- Serve warm, ideally with vanilla ice cream or whipped cream.
Notes
Frozen blueberries: No need to thaw. If using frozen berries, reduce lemon juice to 1 tablespoon and water to 2 tablespoons. The filling will release extra liquid as it cooks.
Smoked sugar: Smoked sugar adds a subtle smoky dimension; turbinado or raw sugar also works well and gives a pleasant crunch on the topping.
Nutrition
Calories: 379 kcal | Carbohydrates: 53 g | Protein: 4 g | Fat: 18 g | Saturated Fat: 11 g | Cholesterol: 47 mg | Sodium: 295 mg | Fiber: 2 g | Sugar: 30 g
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