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, sliced
- 3 cups (450g) fresh or frozen blueberries (if using frozen, I like wild blueberries here)
- Zest of 1 lemon
- 1/2 cup (100g) + 1 tbsp granulated sugar, divided
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup (180g) milk
- 1 cup (130g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 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.
- Add the butter to a 10″ cast iron skillet and place over medium heat. Melt down the butter and continue to stir until it goes from loud and bubbly to quiet and foamy. It will brown quickly at this point so keep heating and stirring until it turns an amber color and gives off a nutty aroma.
- Immediately pour the brown butter into a large 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, combine the blueberries, lemon zest, and 1 tablespoon sugar in medium bowl and set aside.
- Once the butter has cooled (it can be a little warm but not hot), whisk in the sugar, vanilla, baking powder, and salt until combined.
- Then whisk in half of the milk, then the flour, then the remaining milk. The batter should be the consistency of thin pancake batter.
- Pour the batter into the same skillet used to brown the butter and spread even if needed.
- Scatter half 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 for fresh berries or 40-45 for frozen berries.
- Allow the cobbler to cool for about 20 minutes. Then sprinkle with a dusting of powdered sugar and serve with vanilla ice cream. Enjoy!
- Prep Time: 20 minutes
- Cool Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
