Skillet Blueberry Cobbler

skillet blueberry cobbler

Call it a slump, dump, sonker, or cobbler; it’s all-American goodness! I love making this for the 4th of July when blueberries are at their best. Fresh fruit baked with light and fluffy cobbler topped with vanilla ice cream makes a great summer treat.  This is best served warm, and as always, I prefer fresh lemon juice!

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Preheat oven to 400. In a 10 inch oven proof skillet, (I used cast iron), combine the blueberries, 1/2 cup sugar, water, lemon peel, and lemon juice and bring to a boil over medium high heat. Reduce heat and simmer, uncovered, for 9-11 minutes, or until slightly thickened. Stir occasionally.

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Meanwhile, whisk flour, sugar, baking powder, and salt together in a small bowl. Cut in cold butter until mixture resembles coarse crumbs.

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Pour in the milk and stir just until moistened.

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Drop batter in 5-6 lumps over the blueberry mixture.

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Bake, uncovered, for 17-20 minutes, or until the cobbler becomes golden brown. Serve warm, topped with vanilla.

Skillet Blueberry Cobbler
Call it a slump, dump, sonker, or cobbler; it's all-American goodness!
Servings
6 people
Servings
6 people
Skillet Blueberry Cobbler
Call it a slump, dump, sonker, or cobbler; it's all-American goodness!
Servings
6 people
Servings
6 people
Ingredients
  • 4 cups blueberries fresh or frozen
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp butter
  • 1/2 cup milk 2% or whole
  • vanilla ice cream for topping
Instructions
  1. Preheat oven to 400. In a 10 inch oven proof skillet, combine the blueberries, sugar, water, lemon peel,and lemon juice and bring to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes, or until slightly thickened. Stir occasionally.
  2. Meanwhile, whisk flour, sugar, baking powder, and salt together in a small bowl. Cut in cold butter until mixture resembles coarse crumbs. Add in milk and stir just until moistened.
  3. Drop batter in 5-6 portions over blueberry mixture.
  4. Bake, uncovered, for 17-20 minutes, or until golden brown. Serve warm, topped with vanilla.

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