Skillet Blueberry Cobbler
Juicy blueberries served warm in a buttery sweet cobbler—just add a scoop of vanilla ice cream for a simple, but spectacular, dessert.
- 1 stick butter
- 1 cup all-purpose flour
- 1 cup granulated sugar, plus extra for sprinkling
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- Prepare to bake—Preheat oven to 350 degrees F.
- Mix the batter—In a medium mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until combined. Add in milk and vanilla and continue whisking until mixture is smooth.
- Make the cobbler—Melt butter in a medium skillet over medium-high heat. Remove from heat and pour batter into skillet on top of butter. No need to stir—the butter will meld with the batter when baking, like magic. Scatter blueberries evenly across the top of batter. Sprinkle berries with about a tablespoon of sugar.
- Bake the cobbler—Bake in preheated oven until berries are nice and bubbly and cobbler is golden brown, about 30 minutes. Remove from oven and let cobbler cool for about 10 minutes—or as long as you can wait. Serve with a scoop of vanilla ice cream.
No need to stick with blueberries—our cobbler works equally well with raspberries, blackberries, or a combination of all three. When fresh berries aren’t in season, sub an equal amount of frozen whole berries—no need to thaw before baking.
Our GreenPan Ceramic Nonstick Frypans effortlessly release sticky cobbler, and the extra nonstick coating makes cleanup incredibly quick and simple.