Blueberry Skillet Cobbler with Ice Cream

I'm sorry but tell me this is not the most beautiful dessert you've ever seen!! If there's one dessert that screams summer in a single bite, it's this Blueberry Skillet Cobbler. Warm, jammy blueberries and golden, buttery biscuits....sign me up for 2x servings. Between this and the strawberry peach cobbler, your summer is set!

Why I Love This Recipe

This Blueberry Skillet Cobbler is a summer staple in my kitchen. It’s the kind of recipe you can pull together without fuss, using fresh blueberries at their peak. And as someone who goes blueberry picking every summer - I know a LOT of things about having an insane load of blueberries on hand!

The biscuit topping on the Blueberry Skillet Cobbler is soft, slightly tangy from the sour cream, and bakes up beautifully golden in the oven. The whole thing comes together in a single skillet and feels rustic, cozy, and perfect for backyard dinners or impromptu get-togethers. Add a scoop of vanilla ice cream on top and it’s absolute perfection.

Also side note - the frozen butter / grating trick is NOT to be missed! Grating cold butter is one of the easiest ways to level up your biscuit game. When you grate the butter straight from the fridge, it distributes evenly throughout the dough without the need for over-mixing. Those tiny bits of butter stay cold and intact as the cobbler bakes, creating little pockets of steam that help the topping rise and become light, flaky, and tender. It’s the trick that guarantees that perfect golden biscuit texture with minimal effort.

Ingredients & Substitutions

• All-purpose flour
• Sugar
• Baking powder
• Kosher salt
• Unsalted butter
• Sour cream
• Fresh blueberries
• Lemons
• Vanilla ice cream

*For a full list of ingredients and instructions please see recipe card below

How to Make Blueberry Skillet Cobbler

Step 1: Preheat the oven to 375°F. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 2: Add the grated butter and use your fingertips to work it into the flour until small pea-sized lumps remain.

Step 3: Stir in the sour cream and gently knead until a soft dough forms. Set aside.

Step 4: In another large bowl, toss together the flour, sugar, blueberries, lemon juice, and lemon zest until evenly coated. Transfer the mixture to a medium oven-safe skillet or baking dish.

Step 5: Tear the biscuit dough into small pieces and scatter them over the berries, leaving some spots uncovered.

Step 6: Bake the Blueberry Skillet Cobbler for 45 to 50 minutes, until the filling is bubbling and the biscuit topping is golden and cooked through. Let cool for at least 1 hour before serving. Top with scoops of vanilla ice cream and serve.

Tips & Tricks

• Use super cold butter and grate it with a box grater for the fluffiest biscuit topping.
• Don’t overwork the dough, keep it light and shaggy so it stays tender.
• You can use frozen blueberries in a pinch, just don’t thaw them first.
• Let the Blueberry Skillet Cobbler cool for an hour after baking so the juices can thicken.
• If your skillet is very full, place it on a parchment-lined baking sheet to catch any bubble-over. We all know that spillage in your oven is such a pain in the butt.

FAQs

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