Skillet Blueberry Cobbler with Smoked Sugar
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Right now it’s June. That means it’s barbecue season, blueberry season, and ice cream season — 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!
Baking in a Cast-Iron Skillet
I’ve used a cast-iron skillet before on my blog, 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.
If you don’t have a cast iron skillet, you can definitely make this recipe in a 9×9 baking pan. Just melt the butter separately and spread it into the pan before adding the rest of your filling ingredients!
This 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!
- granulated sugar – to sweeten up your filling.
- smoked sugar – for that smoky flavor.
- 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.
- cinnamon – is it me, or is cinnamon so perfect in berry desserts?
- flour – thickens up your blueberry filling and makes up the bulk of your biscuit topping.
- 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!
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!
Fresh or Frozen Blueberries?
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.
If you like this skillet blueberry cobbler, check out my bakery-style buttermilk blueberry muffins recipe for your next brunch! Or you might also enjoy my blackberry lemon sweet rolls for another great use for those berries in your freezer!
As I mentioned above, check out my black olive parmesan focaccia or my pineapple upside down cake for more uses for your cast-iron skillet. And tell me in the comments below — what is your favorite way to use your cast-iron skillet?
Equipment you may need
- 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.
- 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 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.
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