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.
Editor’s note: Head this way for more great blueberry dessert recipes →
What you’ll need
10.25" Cast Iron Skillet
$25 At Amazon
Recipe information
Total Time
1 hour
Yield
8 servings
Ingredients
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.
Recipe notes
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