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!
¼cupsmoked sugar - for topping (turbinado sugar will work as a substitute)
Instructions
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.
Video
Notes
Frozen blueberries: Feel free to use frozen blueberries -- no need to thaw! If you use frozen blueberries, reduce lemon juice to 1 tablespoon 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.