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Skillet Blueberry Cobbler

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This foolproof Skillet Blueberry Cobbler is a quick and easy recipe made with fresh or frozen blueberries, and simple pantry ingredients. This skillet cobbler recipe is also ready in just 35 minutesserve straight from the skillet with a scoop of vanilla ice cream and some more delicious fresh blueberries!

Blueberry Cobbler in a cast iron skillet with slice missing

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This simple recipe for a Skillet Blueberry Cobbler is a a comfort food classic that grabs my attention all year long, but especially as we enter the blueberry season.

Which also coincides with Father’s Day. And while I love it all year, my dad’s favorite food is blueberries. Every time I make him a batch of blueberry muffins, he always reminds me to “put lots of blueberries in there.” And I always do.

Father’s Day at my parent’s house most often has a blueberry pie, coffee cake, or crostata on the table.

If it’s breakfast, it might be a Blueberry Dutch Baby, or Blueberry Amish Baked Oatmeal, Blueberry Scones, or our perennial favorite, Blueberry Banana Bread.

This year, we’re adding this easy Skillet Blueberry Cobbler to the menu. 

This foolproof blueberry cobbler is a warm from the oven dessert recipe served straight from a cast-iron skillet. It’s a simple-to-make easy dessert recipe that is so good, you’ll find yourself making it all year.

This cobbler is incredibly simple to make and takes about 5 minutes to whip up the batter.

If you’re craving a berry cobbler, you will want to add this to your repertoire. It’s not fancy, it’s not refined, it just casual, homey comfort food at its very best.

cobbler ingredients in bottles and bowls on a wooden board

Skillet Cobbler Ingredients

What I love about this recipe is that these simple ingredients are most likely already in your pantry! 

Blueberries: Fresh or frozen blueberries work perfectly in this cobbler recipe. 

Sugar: Granulated sugar sweetens this skillet dessert and enhances the blueberry flavor.

Lemon: The juice and zest of 1 lemon help brighten the dessert and boost its flavor.

Butter: This helps brown the outside edges of the cobbler and keep it from sticking to the cast iron skillet. Plus, it adds delicious flavor.

Batter: A simple batter consisting of flour, sugar, baking powder, salt, milk, cinnamon, and vanilla extract.

Blueberries: The star of the show. 

Top view of skillet in process of baking Blueberry Cobbler

How to Make Blueberry Cobbler

All you need to make this recipe is an oven-proof skillet! I prefer a cast-iron skillet (though you can get some really good ceramic varieties) because the more you use it the better it gets! If you’re new to looking after a cast-iron skillet do check out my guide on How To Season a Cast-Iron Skillet.

Top view Blueberry Cobbler with slice missing

Frequently Asked Questions

Can I use other berries in this recipe?

Yes! Any berries – fresh or frozen – would work here. I think a Skillet Raspberry Cobbler would be particularly delicious! Try using cranberries (add a little more sugar to the batter to counteract their tartness) and substituting the lemon for orange for a festive version nearer the holidays.

Can I make this recipe vegan / dairy free?

Probably yes (it would be impossible to test every single brand of vegan butter out there and they all vary!) though you won’t get the classic buttery taste of a skillet cobbler using vegan butter and plant based milk. How it browns will also vary on what butter alternative you use. If you give it a go, let me know how you got on in the comments!

Can I make this skillet cobbler ahead?

While the leftovers are delicious for breakfast the next day I’d recommend making this just before serving.

Slice of Blueberry Cobbler with Vanilla Ice Cream on a skillet shaped serving dish.

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Blueberry Cobbler in a cast iron skillet with slice missing

Skillet Blueberry Cobbler

This Blueberry Cobbler is a quick and easy recipe made with fresh or frozen blueberries, pantry ingredients, and ready in 35 minutes. Serve straight from the skillet with a scoop of melting vanilla ice cream.
4.6 from 7 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Author: Stephanie Wilson


  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup whole milk
  • 1 cup granulated sugar plus 1 tablespoon
  • Juice and zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 2 cups blueberries


  • Preheat the oven to 350 degrees F. Place the butter in a 10-inch cast-iron skillet and transfer to the preheated oven to melt. 
  • Meanwhile, mix together the flour, baking powder, and salt in a bowl. Stir in the milk, 1 cup sugar, lemon juice, zest and vanilla to combine.
  • In a sparately bowl, combine the remaining 1 tablespoon of sugar and the blueberries.
  • Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until golden and the batter has risen up and around the fruit, about 30 to 35 minutes. 
  • Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream.



Serving: 1g | Calories: 297kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 265mg | Potassium: 96mg | Fiber: 1g | Sugar: 30g | Vitamin A: 425IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Desserts
Cuisine: American
Keyword: blueberry cobbler, easy blueberry cobbler, skillet blueberry cobbler, skillet cobbler


    1. Thank you! The cinnamon should be added to the dry ingredients. I’ve updated the instructions.

  1. I made this today. I had a 12” and an 8” cast iron skillet so I used the 12”. I left it 30 to 35 minutes and it was so good. A blueberry pie is my husbands favorite pie but he said he may like this even better than the pie now. It is very, very good. Thank you for the recipe. I

  2. Very simple to make. It’s nice because you can make it after dinner, and it’s ready in no time. Plus…..it’s delicious!

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