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Skillet Blueberry Cobbler with Vanilla Ice Cream - A Warm, Bubbly Classic

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Blueberries: 4 cups fresh or frozen (no need to thaw). If using frozen, expect a few extra minutes of bake time.
  • Granulated sugar: 1/2 cup for the berries + 1/3 cup for the batter (adjust based on berry sweetness).
  • Lemon zest and juice: Zest of 1 lemon + 1 tablespoon juice for brightness.
  • Cornstarch: 1 tablespoon to thicken the berry juices.
  • Unsalted butter: 6 tablespoons, for melting in the skillet.
  • All-purpose flour: 1 cup for the batter.
  • Baking powder: 1 1/2 teaspoons for lift.
  • Fine salt: 1/4 teaspoon to balance sweetness.
  • Milk: 3/4 cup whole milk (or 2%).
  • Vanilla extract: 1 teaspoon for the batter.
  • Ground cinnamon (optional): 1/4 teaspoon for warmth.
  • Vanilla ice cream: Your favorite brand, for serving.
  • Equipment: 10-inch oven-safe skillet (cast iron is ideal), mixing bowls, spoon or whisk.

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Place a 10-inch oven-safe skillet on the stovetop.
  2. Toss the berries: In a bowl, mix blueberries with 1/2 cup sugar, lemon zest, lemon juice, and cornstarch. Stir gently to coat and set aside.
  3. Melt the butter: Add butter to the skillet and melt over low heat. Swirl to coat the bottom and sides. Turn off the heat but keep the butter in the skillet.
  4. Make the batter: In a second bowl, whisk flour, baking powder, salt, 1/3 cup sugar, and cinnamon (if using). Add milk and vanilla. Stir until just combined. A few small lumps are fine.
  5. Assemble in the skillet: Pour the batter over the melted butter. Do not stir. The butter should pool around the edges—that’s what creates crisp, caramelized bits.
  6. Add the berries: Spoon the blueberry mixture evenly over the batter. Again, don’t stir. The batter will rise up around the fruit as it bakes.
  7. Bake: Transfer the skillet to the oven and bake for 35–45 minutes, until the top is golden and set, and the berry juices are bubbling at the edges. If using frozen berries, add 5 minutes as needed.
  8. Rest and serve: Let the cobbler cool for 10–15 minutes to thicken. Scoop into bowls and top with generous scoops of vanilla ice cream.