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!
Table of Contents
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
Can I use other berries? Or other fruits?
Totally. Blackberries, raspberries, or even chopped strawberries, peaches etc would all work beautifully.
What if I don’t have a skillet?
A medium baking dish (like 9x9) will work just as well.
Can I make this Blueberry Skillet Cobbler ahead of time?
Yes! Bake it, let it cool, and then warm it slightly in the oven before serving. I actually prefer a cobbler more room temp than HOT, so you can prep it in the AM and just slightly warm before serving so the ice cream is melty and perfect.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Blueberry Skillet Cobbler with Ice Cream
Ingredients
For the Biscuit Topping
- 1.5 cups all purpose flour
- 3 tablespoons sugar
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons chilled unsalted butter grated
- ½ cup sour cream plus 1 extra tablespoon
For the Blueberry Filling
- 3 tablespoons all purpose flour
- 1 cup sugar
- 6 cups fresh blueberries
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
For Serving
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 375°F
For the Biscuit Topping
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the grated butter and use your fingertips to work it into the flour until small pea-sized lumps remain. Stir in the sour cream and gently knead until a soft dough forms. Set aside.
Prepare the Blueberry Filling
- 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.
Assemble
- Tear the biscuit dough into small pieces and scatter them over the berries, leaving some spots uncovered.
- Bake 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.
Yes, this looks awesome - but you had me at blueberry barbecue sauce— do you have a recipe for that too? Yes please!!!!
What about using blackberries instead?
totally!!
Love the cobbler/blueberry! Right now in Wisconsin strawberries are in season and I see red under those cobbler balls:)
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?)
Can I use frozen?
sure!!
Aways an epic way to use up those berries in the fridge, and that ice cream!!
Praise God for good gluten free 1:1 flour, cause now i can make this delicious skillet. HECK YA!
Berry picking is so fun! This looks like the perfect way to use up the harvest. 🙂
OMG. YUM! This looks dreamy! I am obsessed with skillet desserts! Such a perfect Summer dessert!
Must make!
Is that a 12 inch skillet or a 10 in skillet?
10 inch!
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?
yes to cutting it in half for a 5 inch skillet. and the dough can be made a day ahead of time no problem
Yes! Blueberry everything!
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.
Thank you for the recipe! I need to make this soon. Perfect summer treat!!
WANT