Blueberry Skillet Cobbler, Mama style . . .
It’s cobbler season, y’all! I shared a Strawberry Cobbler yesterday. Today I’m sharing a Blueberry Skillet Cobbler! It won’t be long until the blueberries will be “ripe for the pickin'”, as the old folks say:) And, really, either of these cobblers could be made in a skillet instead of a baking dish or pan.
Making the Blueberry Skillet Cobbler . . .
I decided to adapt Mama’s Homemade Blueberry Cobbler recipe to be used in a cast iron skillet. I haven’t used my cast iron cookware much, but intend to use it more from now on. Mama’s blueberry cobbler worked well for this recipe. I only changed the crust a bit to cook it in the skillet. Usually she and I add a layer of crisp crust sticks in our fruit cobblers, but since this was going to be cooked in a skillet, I decided to leave those out. I only changed the way we generally roll out the top crust, allowing for yall to exercise your creativity:)
With Mama’s regular Homemade Blueberry Cobbler, we make the crust first, then the filling. With this recipe, I don’t really think that matters. But, I would make the crust first and just let it sit while you make the filling. Just be sure to have some really good vanilla ice cream to serve with the warm blueberry cobbler when it comes out of the oven! Enjoy!!!
What is your favorite cobbler to make in the spring?
Mama’s Homemade Blueberry Skillet Cobbler Recipe
- 8 cups fresh blueberries, rinsed, and drained well (Drain on paper towels if needed)
- 2 1/4 cups sugar
- 1/3 cup PLUS 1 tablespoon flour (Mama added the 1 tablespoon because she thought it needed more “thickening”)
- 1 teaspoon lemon juice, fresh or bottled
- Pie crust pastry
- 1/4 cup butter, cut in pieces
- Milk to brush on top of pastry pieces
- Sugar, to sprinkle on top of the cobbler
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/3 cup milk
Instructions for making the Pie Crust Pastry (you need to make the pastry first):
- Combine flour, baking powder and salt together in a mixing bowl.
- Cut in shortening until it looks like peas.
- Stir in milk and form into a ball.
- Roll out the dough on a lightly floured surface. Cut into pieces to place on top of the filling. (We generally make a top crust or make lattice strips, but for this skillet blueberry cobbler, use your imagination–break off irregular pieces and place on top, or cut into circles with a biscuit cutter, or cut pie shaped pieces. It’s up to you! Be creative!)
- Set the pastry aside while you make the blueberry filling.
Instructions for making the Blueberry Cobbler:
- Preheat oven to 375 degrees.
- In a mixing bowl, stir together flour and sugar. Set aside
- Pour the blueberries into a larger bowl. Add the lemon juice and stir to combine.
- Add the flour/sugar mixture. Stir to combine.
- Grease a 10-inch cast iron skillet with butter.
- Pour the blueberries mixture into skillet.
- Dot with the pieces of butter.
- Place the pastry pieces on top.
- Brush a little milk on top of the pastry pieces.
- Sprinkle top with sugar.
- Bake for 50 minutes-1 hour or until lattice top is golden brown.
- Serve warm with vanilla ice cream!
Yield: 8 servings