Although we are featuring blueberries in this cobbler recipe, you can replace them with the same amount of any fruit you choose: peaches, apples, strawberries, etc.
1/2 stick (1/4 cup) unsalted butter, melted
1-1/4 cups sugar (divided)
1 C self-rising flour
1 C whole milk
2 C fresh blueberries, no stems, rinsed and patted dry
Vanilla ice cream for serving
Place butter in a 10-inch cast iron skillet* (we recommend Logde*) and put the skillet in the oven while it preheats to 400 degrees. In a mixing bowl* , whisk* 1 cup of the sugar with the flour and milk until smooth. Remove skillet from oven and swirl to evenly distribute the butter on the bottom and sides. Pour the batter into the skillet, sprinkle the blueberries over the top. Sprinkle on the remaining 1/4 cup sugar. Bake 45 minutes to 1 hour until brown and bubbly. Serve warm with vanilla ice cream.
*Available at Zest!
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