Skillet Blueberry Cobbler with Smoked Sugar

Skillet Blueberry Cobbler with Smoked Sugar

Last Updated on July 18, 2021 by Chenée Lewis

I love summer! It’s barbecue season, blueberry season, and ice cream season — three big reasons that you NEED to make this cobbler! This smoky, sweet skillet blueberry cobbler with whiskey smoked sugar and a tender, crunchy biscuit topping is all you need to feel like summertime! It starts with a rich, spiced blueberry filling that is cooked up right in the skillet. Then we’ll top our blueberry filling with a tender biscuit topping and the added touch of whiskey barrel smoked sugar. This cobbler will make you the star of your next barbecue!


This cast iron blueberry cobbler comes together so easily right in the skillet, and is topped with an easy buttermilk biscuit topping and the amazing flavor of smoked raw sugar. It’s very easy to put together! Here’s what you’ll need:

  • unsalted butter – to keep your blueberry filling from sticking to the skillet, and to add buttery richness to your biscuit topping.
  • blueberries, of course! They are the star of this skillet blueberry cobbler. They can be fresh or frozen.
  • granulated sugar – to sweeten up your filling. If you’re using in-season blueberries that are very sweet, feel free to decrease the amount of sugar a bit.
  • smoked sugar – for that smoky flavor. I used this one from Savory Spice Shop, but any smoked sugar will achieve that flavor. Or you can swap in regular raw sugar for a nice crunch in this cast iron blueberry cobbler!
  • lemon juice cuts the sweetness of the filling and brightens the blueberry flavor.
  • water – helps create the consistency of the filling.
  • vanilla extract – adds another dimension of flavor. Be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
  • cinnamon – is it me, or is cinnamon so perfect in berry desserts? It works so well in this skillet blueberry cobbler!
  • flour – thickens up your blueberry filling and makes up the bulk of your biscuit topping. Be sure weigh your flour using a kitchen scale for the best results!
  • brown sugar – gives the biscuit topping a caramely sweetness.
  • buttermilk – its acid and liquid content is perfect for your biscuit topping.
  • salt – to bring out all these flavors in this skillet blueberry cobbler!


You’ll need a 10.5-inch cast-iron skillet for thisI’ve used a cast-iron skillet before in my baking, to make my pineapple upside-down cake and my black olive parmesan focaccia. I love baking with a cast-iron skillet because, in addition to beautiful presentation, a well-seasoned skillet cooks everything so evenly and gives your dishes a nice crunchy caramelization. It’s absolutely a go-to tool in my kitchen! This is the skillet that I use.

Tips and F.A.Q.

Why smoked sugar in this cast iron skillet blueberry cobbler?

Recently, my friend Nicole sent me a set of amazing spices from Savory Spice, and I couldn’t wait to try them out. As soon as I saw their Whiskey Barrel Smoked Sugar I knew it would be great as a finishing sugar on a cobbler or cake. It’s got a rich, almost savory smoky flavor and it’s a raw sugar so it brings that crunch that a good finishing sugar always has!

The Whiskey Barrel Smoked Sugar that I used for this recipe is available on Amazon, or you can always use another variety of smoked sugar, or in a pinch swap it out for turbinado sugar. Even without the layer of smokiness, turbinado sugar will give your biscuit topping a nice crunch!

Can I use frozen blueberries?

Yes! Either! This recipe is so versatile. You can use your fresh, in-season blueberries, or you can grab some frozen, always-in-season blueberries, like I did. Frozen fruit is SO convenient and eliminates the worry that your fruit isn’t ripe or has gone bad. I used a few cups of organic frozen blueberries and tossed them in, still frozen. It’s that easy!

The only adjustment you’ll have to make if you use frozen berries is to reduce the amount of liquid in your blueberry filling, reducing your lemon juice from two tablespoons to one and reducing your water from three tablespoons to two.

What if I don’t have a cast-iron skillet?

If you don’t have a cast iron skillet, you can definitely make this blueberry cobbler recipe in a 9×9 baking pan. Just simmer the filling ingredients in a saucepan until thickened, then add it to the baking pan to bake!

skillet blueberry cobbler

More Irresistible Blueberry Recipes

skillet blueberry cobbler

Skillet Blueberry Cobbler with Smoked Sugar

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An easy, old-fashioned cast-iron blueberry cobbler recipe with whiskey smoked sugar and a homestyle biscuit crust. Best way to highlight fresh OR frozen blueberries!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine :American
Servings: 8 servings
Calories: 379kcal
Recipe Source: Chenée Lewis


Blueberry Filling

Biscuit Topping


  • Preheat oven to 375°F.
  • Melt butter in a cast-iron skillet over medium heat.
  • Add blueberries, flour, cinnamon, and salt to the skillet and stir.
  • Add sugars, lemon juice, water, and vanilla. Bring to a boil and simmer for 3 minutes.

Biscuit Topping

  • In a bowl, whisk together flour, brown sugar, baking powder, and salt.
  • Add chilled butter and work it into the dry ingredients with your hands or a pastry blender until the mixture resembles coarse crumbs.
  • Add in heavy cream and mix until combined.
  • Place by rounded spoonfuls on top of the blueberry filling, and sprinkle smoked sugar on top.
  • Bake 35-40 minutes or until the filling is bubbling and the topping is golden brown. Serve warm, with vanilla ice cream, if desired.



Frozen blueberries: Feel free to use frozen blueberries — no need to thaw! If you use frozen blueberries, reduce lemon juice to 1 tbsp and water to 2 tbsp. 
Smoked sugar: I used Whiskey Barrel Smoked Sugar from Savory Spice Shop, but feel free to use any smoked sugar you like, or substitute turbinado sugar.


Calories: 379 kcal | Carbohydrates: 53 g | Protein: 4 g | Fat: 18 g | Saturated Fat: 11 g | Cholesterol: 47 mg | Sodium: 295 mg | Potassium: 211 mg | Fiber: 2 g | Sugar: 30 g | Calcium: 78 mg | Iron: 2 mg
Nutrition Disclaimer
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Did you try this recipe? Rate it below!I can’t wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

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