My requirements for a summer dessert are (A) that fruit feature prominently and (B) that it mostly serves as a vehicle for a scoop of vanilla ice cream. This easy blueberry cobbler recipe checks both boxes, with the added benefits of a very short ingredient list and super quick assembly (we’re talking 10 minutes prep time, max—blueberry pie could never).
Fresh blueberries are particularly well-suited among summer’s best fruits to cobbler-fy. (They maintain slightly more texture than the filling of a raspberry, blackberry, or peach cobbler does.) But you can swap in frozen blueberries if that’s what you’ve got. Whether oversized and gem-like or wild, tiny, and tart, they’ll shine in this recipe that—speaking from experience—you just might memorize without even trying.
Spreading the simple batter into a skillet full of melted butter might seem strange, but the combination creates crisp, buttery edges that puff up around the bubbling hot fruit, transforming into the cakey cobbler topping. Eat this dessert warm from a shallow large bowl, topped with a melting scoop of store-bought ice cream, for the best combination of flavors you’ll eat all summer. Refrigerate leftovers in an air-tight container for up to 3 days; reheat in short bursts in a microwave, or eat cold straight from the storage vessel.
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What you’ll need
10.25" Cast Iron Skillet
$18 At Amazon
Recipe information
Total Time
1 hour
Yield
8 servings
Ingredients
10
3
2
1
1
1½
½
½
Preparation
Step 1
Preheat oven to 350°. Toss 10 oz. fresh or frozen blueberries (about 2 cups blueberries), 3 Tbsp. fresh lemon juice, 2 tsp. (8 g) sugar, and a pinch of kosher salt in a medium bowl to combine, then, using your hands, coarsely crush berries. Let sit, stirring occasionally, until ready to use.
Step 2
Whisk 1 cup (125 g) all-purpose flour, 1½ tsp. baking powder, remaining ⅔ cup (133 g) sugar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine; stir in ½ cup whole milk into dry ingredients (batter will be thick).
Step 3
Melt ½ cup (1 stick) unsalted butter in a 10" cast-iron skillet over medium heat. Remove pan from heat; scrape in batter. Spread into an even layer as much as possible (the butter will ooze over batter and pool at the sides). Spoon blueberry mixture, including any juices, over batter. Bake cobbler in oven until cake is golden brown and berries are juicy, 45–50 minutes.
Step 4
Serve warm topped with scoops of vanilla ice cream.
Editor’s note: Head this way for more great blueberry dessert recipes →
Leave a Review
Reviews (3)
Back to TopSuper tasty, there were no leftovers. Out of necessity I substituted 1 cup of blackberries, so it was 1 cup blueberries and 1 cup blackberries and it was a fantastic fruit flavor. Also, I made this with 1/2 cup Einkorn flour, 1/4 cup AP flour and 1/4 cup Almond flour. Trying to work more whole grains into my desserts, the crumb was fluffy and ever so slightly nutty, it worked well. Also, I didn’t crush/smash the berries as directed; but after baking for 45 minutes the fruit still got jammy, so no issues there. A keeper for times when you want to throw something together without much fuss.
Anonymous
Chicago, IL
7/9/2024
As far as desserts with fruit, sugar and some kind of batter go, they will never be *bad,* however I think as cobbler recipes go, this one is middling. I followed the recipe to the gram using a food scale. The good: the melted butter + batter combo yields extremely delectable crunchy lacy maillard-y goodness especially around the rim of the pan The less good: The berries themselves weren't highlighted well. Maybe I had bad berries, but I felt the large amount of lemon juice to small amount of sugar gave the berries an unpleasant astringency and tartness without any sweetness whatsoever. My husband described the resultant cobbler as "harsh," and I have to agree. The addition of vanilla ice cream helped round everything out, but without it, I think this would have been altogether unpleasant and unbalanced. Final thoughts: I would suggest tasting your berries first and adjusting the lemon and sugar to taste. My berries needed a lot more sugar and a lot less lemon juice than this recipe suggests. There are many, many cobbler recipes in the sea and I will probably go exploring. Likely not a repeater for me.
Anonymous
Houston, TX
6/13/2024
Simple and delicious. I ate half of it myself!
Ken Adams
Garden CIty, NY
6/2/2024
Quick and easy to make. My skillet was a bit larger so I increased the recipe by 1/2. I didn’t actually measure the berries so there were probably more than the recipe stated. My husband said it was the best cobbler he ever had (and that was without ice cream). Am planning to try blackberries next and peaches after that.
Anonymous
Florida
6/2/2024
This was extraordinary! Easy and quick. With a bit of vanilla ice cream, we had one of the best desserts ever.
Akaya
Oakland, CA
5/31/2024
This recipe is simply the best! The entire family plus the children LOVE it. Will make this many times.
Anonymous
5/31/2024