Blueberry Cornbread Cobbler is baked in a cast iron skillet and couldn’t be easier to make. It’s the perfect dessert for casual summer dining.
What I love about summer dining is how casual it is. You don’t want to be stuck in a hot kitchen for hours while everyone else is outside relaxing and visiting, do you?
You’ll love this super simple recipe that can be thrown together in minutes with ingredients that you probably already have on hand.
I make this all the time in the summer when blueberries are abundant. It’s the perfect ending to a barbecue supper.
- Blueberries – You can use fresh or frozen blueberries to make this cobbler.
- Lemon Juice – A dash of lemon juice will spark the flavor of the berries.
- Cornmeal – The flavor combination of cornmeal and blueberries is magical and the cornmeal gives the topping the slightest crunch.
- Buttermilk – Makes the cornbread topping extra rich and tasty.
How to make Skillet Blueberry Cobbler
- Combine the blueberries with the sugar and lemon zest and juice.
- Melt the butter in the skillet.
- Pour the blueberries into the skillet.
- Combine the dry ingredients in a mixing bowl.
- Combine the wet ingredients and add them to the dry ingredients.
- Mix to combine the ingredients.
- Spread the cornbread batter over the blueberries.
- Bake until the cornbread is golden brown and the berries are bubbling.
The combination of blueberries and cornmeal just screams “summer”. You’ll find the same combination of flavors in Blueberry Cheesecake Tart, Blueberry Corn Muffins, Blueberry Crumb Bars and Perfect Blueberry Pie with a Flaky Cornmeal Crust.
Of course, a dollop of ice cream is the perfect topping. But I didn’t need to tell you that, did I?
Watch the recipe video to see how easy it is to make Blueberry Cornbread Cobbler.
If you love this recipe as much as I do, I would really appreciate a 5-star review.
Blueberry Cornbread Cobbler Recipe
- 1 oz unsalted butter (2 tablespoons)
- 32 oz blueberries (6 cups)
- 3 oz granulated sugar (1/3 cup)
- 1/4 teaspoon table salt
- 1 each lemon (juice and grated zest)
- 2 1/2 oz Stone ground cornmeal (2/3 cup)
- 2 1/2 oz all purpose flour (1/2 cup)
- 3 oz cup granulated sugar (1/3 cup)
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup Buttermilk (1/2 cup)
- 2 oz unsalted butter (1/4 cup, melted)
- 1 egg
- Preheat the oven to 375°F.
- Set a 9" cast iron skillet over low heat on the stove. Melt the 2 tablespoons of butter in the pan. Swirl the pan to coat the bottom and sides with butter. Or use a casserole dish brushed with melted butter.1 oz unsalted butter
- Combine the blueberries with sugar, salt, lemon zest & juice. Pour the berries into the skillet.32 oz blueberries, 3 oz granulated sugar, 1/4 teaspoon table salt, 1 each lemon
- Whisk together the dry ingredients in a mixing bowl.2 1/2 oz Stone ground cornmeal, 2 1/2 oz all purpose flour, 3 oz cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon salt
- Combine the buttermilk, butter and egg. Pour the buttermilk mixture into the dry ingredients and stir just until combined.1/2 cup Buttermilk, 2 oz unsalted butter, 1 egg
- Drop dollops of the batter all over the berries and spread the batter to cover the berries. Slide a sheet pan covered with foil on the shelf beneath the cobbler in the oven to catch any blueberry boil over.
- Bake until the topping is golden brown and the berries are bubbling, about 35-40 minutes.
- Serve warm or room temperature.
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