Looking for the best cobbler recipe? This cast-iron blueberry cobbler is delicious and is perfect for Sunday brunch. Loaded with summer berries, farm fresh butter, local honey, and a touch of lemon zest all topped off with a scoop of vanilla bean ice cream, delicious!
Particularly in the summertime fruit cobblers are everywhere, potlucks, picnics, and brunches. When I started to do a little research on cobblers I realized that everyone has their own idea of what cobbler is. Cobbler seems to have started by simply spoon biscuit mix on top of fruit and then baking it. The biscuits created a “cobbled” effect when cooked – hence the name cobbler. I’ve also seen some recipes that use an entire pie crust, either flat or torn up, on top of the berries.
For today’s recipe I decided to use my cast iron skillet. If you don’t have one, I’m sure you will consider adding this to your kitchen essentials after reading this recipe. Part of the success in using cast iron is having understanding how to use and care for your cast-iron skillet. Read about that here if you missed the blog post! and add the batter first and then topping the mixture with my berries. I’ve added modifications here so you can make this gluten free and non-dairy if you’d like. I’m also using fresh, local honey instead of regular granulated sugar.
How to make cast-iron skillet blueberry cobbler
- Wash and dry your blueberries
- To your skillet, add butter and melt.
- Meanwhile, add the dry ingredients to a mixing bowl and stir or whisk to combine
- Add lemon and lemon zest, along with milk and honey to to mix.
- Stir to combine.
- Pour wet mixture over melted butter.
- Top with blueberries and bake as instructed
- Serve with whipped cream or vanilla ice cream
Q & A’s
- Is it better to use honey instead of sugar for health reasons?
Sugar is sugar so don’t think that just because we are using honey in this recipe that it’s a health food of sorts. Fact is, honey is mostly sugar but if you’re choosing between the two from a health perspective, I prefer the sticky stuff. Honey has a slightly lower GI value meaning it doesn’t raise blood sugar levels as quickly. It’s also sweeter so you may need less of it, but it does have slightly more calories per teaspoon so it’s wise to keep a close eye on your portion sizes.
- If I use honey in my recipe do I need to adjust other ingredients?
For every cup of sugar in a recipe, you can use 3/4 cup honey if you’d like. You will also need to reduce to liquid added in your recipe by about 1/4. For example if your recipe calls for 1 cup milk, reduce to 3/4 of a cup. To reduce acidity, add 1/4 tsp baking soda for every cup of honey used.
- Can I use gluten free flour in this recipe?
Absolutely! I like Bob’s Red Mill 1:1 flour for baking. It’s the perfect substitute. You can also use nut milk in place of regular milk. I’ve never tried substituting coconut oil for butter so I’m not sure about that.
- Can I freeze cobbler?
You can freeze unbaked cobbler by covering the unbaked dessert in an oven-proof baking pan. Add about 20 minutes to the recipe cooking time for best results. To freeze small portions of your cast-iron skillet blueberry cobbler I would recommend freezing in ready-to-eat pieces and placing them in a Stasher bag.
How to make cast-iron skill blueberry cobbler
- First, you’ll need an oven proof baking pan for your cobbler. I use a cast iron pan to make my cobbler. If you aren’t familiar with cast iron pans make sure to read all about cast iron here.
- Wash and dry your berries, set aside.
- Melt the butter in your skillet.
- In a separate bowl mix your dry ingredients.
- Pour wet ingredients into the dry ingredients and mix.
- Pour the mixture into the skillet.
- Add berries on top and bake!
- When done, remove from oven, allow to cool for a few minutes and top with vanilla ice cream or whip cream.
Cast Iron Skillet Blueberry Cobbler
This is cobbler in reverse! The biscuit mix goes in the pan first, berries follow. Don't forget a dollop of whipped cream!
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole or lowfat milk (a milk substitute would probably work)
- the zest and juice of one lemon
- 1 cup honey *reserve 1 tbsp for berries
- 1 tsp vanilla extract
- 2 cups blueberries
Preheat the oven to 350 degrees F. Place the butter in a 10-inch cast-iron skillet heat and melt the butter.
In a large mixing bowl, add the flour, baking powder, baking soda, salt, and whisk until combined.
Add the milk, honey, lemon juice, zest and vanilla to combine.
Pour cobbler mixture over the melted butter in your cast iron skillet.
Spoon the blueberries over the cobbler mixture.
Bake at 350 degrees F. for about 35 minutes or until cobbler is golden brown.
Allow to sit for a few minutes.
Plate and serve with whipped cream or ice cream.
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