Blueberry Skillet Cobbler with Ice Cream

Oh hello Blueberry Skillet Cobbler with Ice Cream!

Blueberry Skillet Cobbler with Ice Cream from (@whatsgabycookin)

This seems very fitting for today because the minute I hit publish on this blog post, I’m hoping in a car and going BLUEBERRY PICKING!!! I’m up in Seattle for the weekend and my parents and I are going to a blueberry farm and we’re not leaving until we have 40 lbs of blueberries to bring home. We’ll be making cobblers, jam, galettes, throwing them into salads, making blueberry BBQ sauces and just eating them plain. It’s game time guys. Big things are ahead.

So if you have an abundance of blueberries on hand, or see them at your market for like pennies on the dollar, GET ALL OF THEM. And then whip up this Blueberry Skillet Cobbler with Ice Cream because it’s the right thing to do. The biscuit dough is beyond, you’ll want to eat it just straight out of the skillet. I make mine with sour cream, but you could easily get a little jazzy and use creme fraiche. Your call!

Blueberry Skillet Cobbler with Ice Cream from (@whatsgabycookin)

Blueberry Skillet Cobbler with Ice Cream

Blueberry Skillet Cobbler with Ice Cream


    For the dough
  • 1 1/2 cups all purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons chilled unsalted butter, grated
  • 1/2 cup plus 1 tablespoon sour cream
  • For the blueberry mixture
  • 3 tablespoons all purpose flour
  • 1 cup sugar
  • 6 cups fresh blueberries
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • Vanilla ice cream for serving


    For the dough
  1. Preheat oven to 375°F. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only small lumps remain. Gently mix in sour cream and knead until a biscuit-like dough forms.
  2. For the blueberry mixture
  3. Combine the flour, sugar, berries, lemon juice, and lemon zest in a large bowl. Toss to combine. Pour into a medium sized skillet. Tear the biscuit dough into pieces and scatter over berries leaving some of the blueberries exposed.
  4. Transfer the cobbler into the oven and bake until juices are thick and bubbling and topping is cooked through and golden brown, about 45-50 minutes. Let cool for at least 1 hour. Scoop ice cream on top and serve.

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  1. I live in the Seattle area. Where are you going blueberry picking? Is there a good farm you recommend? We have so many great farms here.

      1. If I half the recipe would it fit into the smallest cast iron skillet they make? 5in I believe. Also can the dough hold for more then one day? Or is it something that needs to be used immediately?

        1. yes to cutting it in half for a 5 inch skillet. and the dough can be made a day ahead of time no problem

  2. OMG. YUM! This looks dreamy! I am obsessed with skillet desserts! Such a perfect Summer dessert!

  3. Praise God for good gluten free 1:1 flour, cause now i can make this delicious skillet. HECK YA!

  4. This was delicious! I accidentally put the sour cream and butter in at the same time while making the dough, so I wasn’t sure if the texture of the dough was right, but it turned out okay! Any tips on what the texture of the dough should be like (i.e. so it’s not over or under-kneaded?)

  5. Love the cobbler/blueberry! Right now in Wisconsin strawberries are in season and I see red under those cobbler balls:)

  6. Yes, this looks awesome – but you had me at blueberry barbecue sauce— do you have a recipe for that too? Yes please!!!!

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