Skillet Blueberry Cobbler with Cinnamon Biscuits
Skillet Blueberry Cobbler with Cinnamon Biscuits
This comfort-food dessert Skillet Blueberry Cobbler with Cinnamon Biscuits recipe is a beautiful rendition of a dessert that is absolutely out of this world good! Entirely from scratch, it has a true Southern touch and will have the entire family asking for seconds + thirds. Sweet cinnamon-infused biscuits are the perfect buttery topping to serve with a few scoops of ice cream or whipped cream for a delightful spring or summer sweet treat. Vegan + Gluten-Free options.
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I'm truly the biggest fan of cobblers and I couldn't help but share this warm, comfort-food dessert recipe for you to try with your entire family. There's just something about throwing together an easy dessert in a skillet or one-pan and being able to satisfyingly indulge in that dessert with your favorite toppings like ice cream or whipped cream like with this Skillet Blueberry Cobbler with Cinnamon Biscuits. The best part is that this recipe is a great adaptation from my original Easy Southern Peach Cobbler [with Canned Peaches] which has become a real fan favorite lately! Plus, these Honey Butter Cornbread Drop Biscuits are truly something special!
I can guarantee that this cobbler recipe is the perfect rendition for all of the blueberry lovers of the world. It's so gooey, moist, perfectly sweet, and truly delicious. Plus, there's a nice zest of lemon flavor which as we know works amazingly with blueberries. So, further indulge in comforting desserts like this No-Churn Blueberry Protein Ice Cream, Vegan Berry Galette, Jamaican Pineapple Upside Down Cake, and Homemade Glazed Donuts.
Do You Use Fresh or Frozen Blueberries for Cobbler?
I love using fresh blueberries for a lot of my recipes, especially with this cobbler. But, frozen blueberries are also great and the flavor is more concentrated, plus they’re more affordable.
However, note that if you’re using frozen blueberries, lightly toss them in 1 tablespoon of flour or arrowroot starch before adding them to the mixture with the other ingredients. This helps absorb excess water and prevents the berries from making the biscuits soggy or hard to bake through.
Jump to:
- Do You Use Fresh or Frozen Blueberries for Cobbler?
- What Can Be Cooked in a Cast-Iron Skillet?
- Top Reasons Why You'll Love this Blueberry Cobbler!
- How to Make Blueberry Cobbler Recipe
- Skillet Blueberry Cobbler Filling Ingredients
- Cinnamon Biscuit Topping Ingredients
- How to Know If Your Baking Powder + Baking Soda are Fresh
- What Other Fruits Can I Use Besides Blueberries?
- How to Make your Own Homemade Self-Rising Flour?
- Can I Use Another Plant-Based Milk?
- The Best Egg Wash Alternatives
- How to Store + Reheat Leftover Skillet Blueberry Cobbler
- Common Q + A's for this Blueberry Cobbler with Cinnamon Biscuits
- Delicious Blueberry Recipes to Try Next!
- MADE OUR RECIPE(S)?
- Skillet Blueberry Cobbler with Cinnamon Biscuits
What Can Be Cooked in a Cast-Iron Skillet?
With skillets, I love using cast-iron skillets that are premium in their coating and make, much like Le Crueset or Staub skillets. However, when it comes to making meals in my favorite skillet, I truly enjoy switching things up and keeping breakfasts, dinners, + desserts in my house interesting by making any of the following:
- Pizza
- Any kind of chicken (in the oven or stovetop)
- Pancakes
- Lasagna
- Brownies
- Sandwiches (paninis, grilled cheese, etc.)
- Oatmeal
- Galettes
- Crisps
- Stews
- And the list goes on.
Top Reasons Why You'll Love this Blueberry Cobbler!
- It’s absolutely delicious—-sweet in all of the right places + full warm flavor!
- Super easy to make (plus, no crazy clean-up! Can we say–Everything in one skillet?)
- Can be enjoyed year-round thanks to using frozen blueberries.
- Fully old-fashioned with amazing layers of crispiness from the topping + tenderness from the filling.
- Comes with a vegan + gluten-free option for those with gluten sensitivity or diet restrictions.
- A recipe that everyone in the family will enjoy!
- Perfect for any time of day—Breakfast (if that’s your thing), Brunch, or dessert----whatever!
How to Make Blueberry Cobbler Recipe
If you're wondering how to pack all of the classic Southern flavors and textures in just one dessert like this Skillet Blueberry Cobbler with Cinnamon Biscuits, then here's the rundown.
Preheat the oven to 400 degrees Fahrenheit and lightly grease a medium-sized non-stick deep skillet with butter and oil. Mix together the blueberries and the filling ingredients (except the butter) and toss until blueberries are coated. Add blueberry mixture to skillet, tuck in the butter, and set aside.
Whip together the biscuit topping, scoop on biscuit dough, brush with egg wash, and bake cobbler for 35-40 minutes or until deep brown and filling is bubbling. Serve with your favorite topping and wallah!
Skillet Blueberry Cobbler Filling Ingredients
One of the highlights of this blueberry cobbler recipe is of course the gooey, spiced filling. You'll need:
- Blueberries. You can use fresh or frozen blueberries, which means this is a year-round recipe! If you use frozen fruit, toss the blueberries in a tablespoon of flour before adding them to the recipe. This helps absorb some of the excess moisture on the frozen fruit.
- Brown sugar. Ensure that it's organic for healthiest option.
- Cane sugar. I use organic sugar. Feel free to substitute with organic brown sugar or coconut sugar.
- Cinnamon and nutmeg. For more warming flavors and it amplifies the bluebeery notes in this recipe!
- Vanilla extract. The pure vanilla is the best flavor.
- Unsalted butter. I like to bake with unsalted butter, however, you can substitute with salted butter and omit the additional salt.
- Lemon juice + zest. I love to use freshly-squeezed lemon juice and zest for a hint of lemony flavor. This adds acidity to the cobbler which adds great structure and texture as well as a nice tartness that compliments the blueberries.
Cinnamon Biscuit Topping Ingredients
The second highlight of this blueberry cobbler is the Cinnamon Biscuits topping which only requires:
- All-purpose flour. I like Bob’s Red Mill or King Arthur’s organic flour, which is certified vegan.
- Baking powder. This is essential to help your cobbler topping rise.
- Brown sugar. I use organic sugar. Feel free to substitute with organic cane sugar or coconut sugar.
- Cinnamon + nutmeg. These two dried spices add a delicious warming note to every bite of cobbler layer.
- Unsalted butter. I like to bake with unsalted butter, however, you can substitute with salted butter and omit the additional salt.
- Buttermilk. You can use store-bought buttermilk or make your own by mixing Almond milk or heavy cream + lemon juice together. The milk should be COLD.
How to Know If Your Baking Powder + Baking Soda are Fresh
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your biscuits (and other baked goods) fully rise and bake through nicely.
Incase you weren’t aware, there’s an easy to double check both the baking powder and baking soda. Here’s what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it’s fresh, the mixture should “bubble/fizz”. If no bubble/fizz is present, then your baking soda needs to be replaced.
BAKING POWDER:
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it’s fresh, the mixture should “bubble/fizz”. If no bubble/fizz is present, then your baking powder needs to be replaced.
What Other Fruits Can I Use Besides Blueberries?
Whether you make this blueberry cobbler a few times or you just want to switch things up, you can totally substitute the blueberries for other fruit like blackberries, strawberries, or raspberries. Of course, you can also just make a great Peach Cobbler instead too!
How to Make your Own Homemade Self-Rising Flour?
Basically, self-rising flour is a flour that includes baking powder and salt that's already added. If you'd prefer to use this type of flour for ease, feel free! However, if you don't----just follow my recipe which adds flour + baking powder + salt, which is all that's needed.
BISCUIT TIP: GRATE + CUBE THE BUTTER!
Yes---I know. You might be wondering why I've stated this but it works. Since we'll be using 6 Tbsps of butter in this recipe, I simply cube half of the amount butter and grate the other half. Honestly, I think that the variation in the butter pieces helps some to melt faster and settle more in the dough, which creates a beautiful flakiness like no other for these cinnamon biscuits atop this blueberry cobbler recipe.
Can I Use Another Plant-Based Milk?
Yes, you can use any dairy-free milk you like to make this blueberry cobbler. Here are some easy recipes to make your own milk that’s cheaper and so easy!
- Quinoa Milk
- Coconut Milk
- Easy Homemade Creamy Cashew Milk
- How to Make Potato Milk
- Ultra Creamy Homemade Oat Milk
- Cauliflower Milk
The Best Egg Wash Alternatives
As you may know, using an 'egg wash' is important when it comes to biscuit toppings and with this blueberry cobbler, it's no different. Of course, if you can't use regular beaten eggs as egg wash or just don't want to in the moment, now worries! Here are great alternatives:
- Aquafaba (liquid from canned chickpeas) ---- just lightly brush some unto your biscuit topping for a nice golden look.
- Almond milk (or whatever milk used) + maple syrup --- believe it or not, but mixing the two together works just like regular egg wash would.
- Melted unsalted butter ---- just a light brush of melted butter goes a long way!
How to Store + Reheat Leftover Skillet Blueberry Cobbler
Store any leftovers in a tightly covered container or glass dish covered and refrigerated for 2-3 days before the topping begins to get mushy. To reheat, simply add leftover blueberry cobbler to a preheated oven of 375 degrees until warmed through.
Common Q + A's for this Blueberry Cobbler with Cinnamon Biscuits
Yes! To make this blueberry cobbler vegan, simply substitute the butter with vegan butter, and ensure that you use a plant-based milk.
Absolutely! To make the biscuit topping GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.).
You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.
Yes! If you’re using frozen blueberries, lightly toss them in 1 tablespoon of flour or arrowroot starch before adding them to the batter. This helps absorb excess water.
Basically, lemon juice adds acidity to the cobbler which adds great structure and texture as well as a nice tartness that compliments the sweetness of blueberries.
Since baking powder is a leavener, this means that it allows baked goods to rise. Therefore, if you forget it in your blueberry cobbler, you'll more than likely have flat biscuits.
It's always great to test the middle with a toothpick or butter knife to ensure that it comes out mostly clean. Please note that you might see a bit of the filling when tested, but you shouldn't see any biscuit dough that's uncooked. Also, the filling should be bubbly around the sides, and the tops of the biscuits should be more deep amber than golden.
Delicious Blueberry Recipes to Try Next!
- Gluten-Free Blueberry Chia Pancakes
- Lemon Blueberry Olive Oil Cake
- Vegan Blueberry Blackberry Jam Muffins
- Lemon Blueberry Doughnuts + Sprinkles
- Homemade Blueberry Vegan Pop-Tarts
- Protein Loaded Blueberry Overnight Oats
- Blueberry Spinach Smoothie
- Healthy Vegan Blueberry Donuts
- Dairy-Free Almond Blueberry Pancakes
- Easy Dairy-Free Blueberry French Toast
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Skillet Blueberry Cobbler with Cinnamon Biscuits
Ingredients
CINNAMON BISCUITS (TOPPING):
- 2 cups organic all-purpose flour
- 1 cup organic brown sugar
- 2 tsps baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup Almond milk, VERY COLD + 2 Tbsps (You can use whole milk or your fave plant-based milk)
- 1 tablespoon freshly-squeezed lemon juice
- 6 Tbsps COLD unsalted butter, cut into pieces
- ½ teaspoon sea salt
FILLING:
- 4 cups organic blueberries, fresh or frozen (See Notes for using frozen blueberries)
- ½ cup organic cane sugar
- ½ cup organic brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- Pinch of ground allspice
- 1 teaspoon vanilla extract
- 6 Tbsps unsalted butter, cut into pieces
- ½ lemon, freshly-squeezed
- 1 teaspoon lemon zest
EGG WASH:
- 1 large organic egg
- 1 tablespoon Almond milk (You can use whole milk or your fave plant-based milk)
Instructions
- Preheat the oven to 400 degrees Fahrenheit and lightly grease a medium 10-inch deep skillet with butter or oil.
TO MAKE THE BLUEBERRY FILLING:
- In a large bowl, add the blueberries and toss them together the lemon juice, lemon zest, cane sugar, brown sugar, cinnamon, nutmeg, allspice, salt, and vanilla, mixing until combined and blueberries are fully coated. Place the blueberries mixture into the prepared skillet, tuck in the pieces of butter in between the blueberries, and set aside.
TO MAKE THE CINNAMON BISCUITS (TOPPING):
- In a bowl or measuring cup, mix together the milk and lemon juice until combined and allow it to sit for a few minutes to thicken slightly. This acts as the "buttermilk". NOTE: If using whole milk or heavy milk, the thickening should happen more quickly.
- In a bowl, add together the flour, baking powder, sugar, cinnamon, nutmeg, and salt, whisking everything until combined.
- Add in the COLD butter and using a pastry blender (or two forks), blend in the butter into the dry ingredients until everything looks 'peas-like'.
- Add the 'buttermilk' and stir everything together using a rubber spatula until just combined and wet enough. The batter should look a little thick, but wet like biscuit dough. NOTE: DON'T OVER-MIX!
ASSEMBLE + BAKE:
- Using a spoon (or large ice cream scoop), scoop 2 Tbsps of biscuit dough at a time and place them unto blueberries, about 1-inch apart. Repeat until all dough is scooped on top.
- In a bowl, whisk together the egg and milk to create the egg wash.
- Lightly brush biscuits with a bit of egg wash and bake for 35-40 minutes or until biscuits are deep golden brown (or a more amber-like color), crisp on the outside but cooked through (comes out clean) when tested with a toothpick or knife, and blueberry filling is bubbling through. NOTE: Your filling should be 'thickened' and not too watery.
- Remove the cobbler from the oven, slightly cool, and serve immediately with a scoop of your favorite ice cream or whipped cream!
- Bon Appetit!
Tips & Tricks
- STORAGE: Store any leftovers in a tightly covered container or glass dish covered and refrigerated for 2-3 days before the topping begins to get mushy. To reheat, simply add leftover blueberry cobbler to a preheated oven of 375 degrees until warmed through.
- GLUTEN-FREE OPTION: To make the biscuit topping GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.).
- GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky biscuit topping, I suggest grating your butter instead of cutting them into cubes. To grate your butter, add the butter to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
- SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.
- FROZEN BLUEBERRIES: If you’re using frozen blueberries, lightly toss them in 1 tablespoon of flour or arrowroot starch before adding them to the batter. This helps absorb excess water.
- VEGAN OPTION: To make this blueberry cobbler vegan, simply substitute the butter with vegan butter, and ensure that you use a plant-based milk.
Nutrition
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Hi! I am trying out this recipe but I halved all the ingredients for a smaller dish. However, my biscuit dough was very liquidy. Do you know why the dough did not turn out similarly? I followed the instructions exactly otherwise. Thanks!
Hi Adia! I'm so sorry to hear that it didn't turn out as planned! I haven't tried this recipe with half the amount of ingredients and when doing so--you might need to play around the liquid to dry ingredient ratio since it won't be exactly 1/2 the amount. Therefore, I would try adding in less than 1/2 the amount of liquid and working my way up to 1/2 until the biscuit batter is moist enough. I hope that this helps! 🙂