When it comes to classic desserts, Blueberry Lemon Cobber Skillet always make it to the top of the list. They are easy to make, require simple ingredients, and always deliver amazing flavor. This simple recipe features a juicy blueberry filling with a bright lemon zest that is then topped with a biscuit-like dough. The cobbler is baked until golden brown and served with a scoop of vanilla ice cream on top. Yum!
The combination of sweet blueberries, tangy lemon juice, and warm cinnamon creates a perfectly balanced fruit filling that’s bursting with flavor. And the biscuit-like dough topping, which is crispy on the outside and fluffy on the inside, adds just the right amount of texture and richness to the dish. Whether you’re a seasoned baker or a novice in the kitchen, this simple recipe is sure to impress. So why not give it a try and treat yourself (and your loved ones) to a warm, comforting, and utterly yummy dessert that’s perfect for any occasion?
I have been baking my whole life and these this sheet pan pancake recipe are tested and great to pair with your favorite brunch. Especially my Crunchy Berries French Toast to my raspberry sheet pan pancakes or my strawberry banana bread are a huge hit in my kitchen when I’m looking for big flavors but running short on time.
ingredients
- fresh blueberries
- lemon juice
- granulated sugar
- cornstarch
- cinnamon
Cornstarch: We’re essentially making a jam as the filling, so cornstarch is necessary to keep the fruit combined.
- all-purpose flour
- granulated sugar
- baking powder
- salt
- unsalted butter 2 sticks, cold and cubed
- large egg
- vanilla extract
- buttermilk
- old-fashioned rolled oats
Baking Powder: Baking powder keeps the crust/crumble on the lighter side. Without it, the texture would be a little too hard and dense.
Cold Butter: Just like pie crust, biscuits, and scones, cold butter is necessary. We’re cutting the butter into the dry ingredients to create a deliciously flaky and crumbly texture. The texture would completely change if we used softened butter.
how to make blueberry lemon cobbler
step one: To make this cast-iron blueberry cobbler, you will need a 10-inch cast-iron skillet, which is perfect for both direct and indirect cooking. Begin by preheating your oven to 350°F. In a medium bowl, combine 3 cups of fresh blueberries, ⅓ cup of lemon juice, ½ cup of granulated sugar, 1 tablespoon of cornstarch, and ½ teaspoon of cinnamon. Mix everything together until the blueberries are well coated. Set aside.
step two: In a separate large mixing bowl, whisk together 1½ cups of all-purpose flour, ¼ cup of granulated sugar, ½ tablespoon of baking powder, and ¼ teaspoon of salt. Using a pastry cutter, cut in ½ cup of unsalted butter until the mixture resembles coarse sand.
step three: Next, add ¼ cup of full-fat milk and ¼ cup of old-fashioned rolled oats to the dry ingredients. Mix until everything is well combined and a biscuit-like dough is formed, use your hands for best results.
step four: Pour the blueberry lemon filling into the bottom of the skillet and then drop spoonful’s of the cobbler mixture on top of the fruit filling. Don’t worry if there is a shortage of batter; the cobbler will spread as it bakes. Sprinkle a tablespoon of coarse sugar over the top of the batter.
step five: Bake the cast-iron blueberry cobbler in the preheated oven for 45 minutes, or until the top is golden brown and the fruit mixture is bubbling around the edges. If the top is browning too quickly, cover it with aluminum foil and continue baking until done.
step six: Once the blueberry lemon cobbler skillet is done, remove it from the oven and let it cool for 5-10 minutes on a wire rack. Serve it warm with a scoop of vanilla ice cream on top.
how to store blueberry lemon cobbler
If you have leftover blueberry lemon cobbler skillet, it’s important to store it properly to ensure it stays fresh and delicious. Let it cool down to room temperature, then cover transfer to airtight container . You can store it in the refrigerator for up to 1 week. If you want to store it for longer, you can freeze it.
how to freeze
To freeze blueberry lemon cobbler skillet, let it cool down completely to room temperature, place it in an airtight container or freezer bag and label it with the date. It will keep well in the freezer for up to 3 months. When you’re ready to eat it, let it thaw in the refrigerator overnight and reheat it in the oven or microwave until heated through. It’s best to reheat it in the oven if you want to maintain the crispy topping.
substitutions
- Gluten intolerant, no worries! you can use gluten-free flour instead of all-purpose flour
- Use fresh blueberries for the best results. If fresh berries are not in season, you can use frozen berries instead, but be sure to thaw them completely before using, drain and pat excess liquid.
- You can also use other types of fruit, such as blackberries, raspberries, or strawberries, in place of the blueberries.
- For a vegan version, you can use vegan butter and substitute the milk with a non-dairy milk, such as almond or soy milk.
faqs
Can cobbler be made in a baking dish?
No cast-iron skillet, no problem! Yes simply make the cobbler in a 8×8 dish and follow the same directions.
What’s the difference between cobbler and pie?
The main difference between cobbler and pie is the crust. Pie has a bottom crust and a top crust, while cobbler has a biscuit-like topping that is dropped onto the fruit filling. Cobbler is also typically served in the dish it’s baked in, while pie is often sliced and served on a plate.
Is a cobbler a crumble or a crisp?
A cobbler is neither a crumble nor a crisp. A crumble has a streusel-like topping made of butter, sugar, and flour, while a crisp has a topping made of oats, butter, and sugar. Cobbler, on the other hand, has a biscuit-like dough that is dropped onto the fruit filling.
bbq bakers tips and tricks
- To make the biscuit topping, it’s important to work quickly and not overmix the dough, you want your butter to remain cold. This will ensure the topping stays light and fluffy.
- Be sure to cut the butter into small cubes and keep it cold until you’re ready to use it. This will help the biscuit topping become flaky and tender.
- To give the cobbler a nice golden brown crust, sprinkle a little bit of coarse sugar (like turbinado sugar) over the top before baking.
- You can serve the cobbler with a scoop of vanilla ice cream or my favorite is a dollop of whipped cream (try this recipe) for extra indulgence.
- If you don’t have a cast-iron skillet, you can use a baking dish instead. Just be sure to adjust the baking time accordingly.
- To add extra flavor to the cobbler, you can add a little bit of bright lemon zest to the biscuit topping.
more breakfast recipes
Blueberry Lemon Cobbler Skillet
Ingredients
Blueberry Lemon Filling
- 3 cups blueberries
- ⅓ cup lemon juice
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
Cobbler Mixture
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick, cold and cubed.
- ¼ cup full-fat milk
- ¼ cup old-fashioned rolled oats
Instructions
Blueberry Lemon Filling
- Preheat oven to 350℉ and grease a 10-inch cast-iron skillet with cooking spray or coconut oil.
- Add the 3 cups blueberries, ½ cup sugar, ⅓ cup lemon juice, in 10-inch cast iron skillet, keep stirring with wooden spoon.
- Stir the ½ tbsp. cornstarch until smooth. Add ½ tsp cinnamon stir until mixed in.
Cobbler mixture:
- Whisk 1½ cups flour, ¼ cup sugar, ½ tablespoon baking powder, and ¼ tsp salt together in a medium bowl. Add the ½ cup cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. This takes at least 5 minutes of cutting in with a pastry cutter, 5 seconds with food processor.
- Creating a well in dry ingredients, pour the milk over the flour/butter mixture and gently mix together until the mixture resembles formed dough. The mixture comes together easier with your hands than with a spoon.
- Sprinkle the ⅓ cup of oats in the batter and mix until combined, again just use your hands. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the blueberry lemon layer.
- Bake for about 45 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few yummy blueberry crumbs). Remove from the oven and allow the skillet to cool completely in the pan set on a wire rack.
- Cover and store leftover blueberry lemon cobbler at room temperature for up to 2 days or in the refrigerator in airtight container for up to 1 week.
Notes
- Make Ahead Instructions: You can make the cobbler dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven (BBQ).
- Freezing Instructions: Cobbler freezes well in an airtight container for up to 3 months. Arrange in even layers in a large freezer container between sheets of parchment. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Frozen Fruit – Use fresh or blueberries. If you are using frozen be sure to thaw and strain first to avoid extra juice. They may also bleed into the cobbler dough.
Nutrition
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