Description
This blueberry cobbler is a southern-style version with a soft and cake-like batter with loads of fresh blueberries scattered on top. To take things up a notch, this cobbler is baked with brown butter and pieces of cream cheese scattered throughout. It’s also not overly sweet so it’s perfect to pair with a scoop of vanilla ice cream!
Ingredients
Blueberry Cobbler
- 1/2 cup (110g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 3/4 cup (190ml) milk
- 1 cup (130g) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups (450g) fresh blueberries
- Zest of 1 lemon
- 1 tbsp sugar
- 4 oz cream cheese, cold and cut into bite-sized pieces
- Powdered sugar, for dusting
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350F.
- Brown the butter in a 10″ cast iron skillet over medium heat. Melt down the butter and continue to stir until it goes quiet and turns brown.
- Pour the butter into a mixing bowl and let it cool for about 15 minutes. Don’t clean the skillet as this is what we will use to bake the cobbler.
- While the butter cools, whisk together the flour, baking powder, and salt in a small bowl and set aside.
- Then, combine the blueberries, lemon zest, and 1 tbsp sugar in another bowl and set aside.
- Once the butter has cooled (it can be a little warm but not hot), pour in the sugar and vanilla and whisk to combine.
- Then whisk in half of the dry ingredients, then the milk, then the rest of the dry ingredients. The batter should be the consistency of thin pancake batter.
- Pour the batter into the same skillet used to brown the butter.
- Scatter a handful of blueberries on top, then evenly disperse the cream cheese bits throughout the cobbler.
- Top with the remaining blueberries and bake for 35-40 minutes.
- Allow the cobbler to cool for at least 30 minutes. Then sprinkle with a dusting of powdered sugar and serve with vanilla ice cream. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
