Cast-Iron Blueberry Cobbler

Michael Symon
Servings: 6 - 8
30 to 45 min

So easy, and so delicious!

  • Ingredients
  • step-by-step directions
Cast-Iron Blueberry Cobbler
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon rosemary (minced)
  • 1/2 teaspoon Kosher salt
  • 1 cup whole milk
  • 1 cup granulated sugar plus 1 tablespoon
  • 1 lemon (zested and juiced)
  • 1 vanilla bean (scraped)
  • 2 cups blueberries
  • vanilla bean ice cream or whipped cream (to serve)
  • Preheat the oven to 350ºF. Add the butter to the 10-inch cast iron skillet and place in the oven to melt.
  • In a large bowl add the flour, baking powder, rosemary, and salt and whisk to combine. Add the milk, 1 cup sugar, lemon zest and juice, and vanilla and mix to combine.
  • In a medium bowl add the blueberries and remaining 1 tablespoon of sugar and mix to combine.
  • Remove the hot skillet from the oven and pour in the batter. Top with the sugared blueberries. Bake until golden brown and the batter has risen around the fruit, about 45-50 minutes.
  • Remove and allow to cool slightly. Serve with ice cream or whipped cream.
  • Tip: Use your favorite fruit in this cobbler! Use leftover cobbler as the perfect breakfast dish. Lightly toast and add butter with a sprinkle of salt!
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