Description
This classic Blueberry Cobbler recipe features a rich brown butter batter topped with fresh or frozen blueberries and cream cheese bits, baked to golden perfection in a cast iron skillet. Finished with a dusting of powdered sugar and served alongside creamy vanilla ice cream, this dessert combines luscious flavors and textures for a comforting, crowd-pleasing treat ideal for any season.
Ingredients
Scale
Brown Butter Base
- 1/2 cup unsalted butter, sliced
Fruit Mixture
- 3 cups fresh or frozen blueberries
- Zest of 1 lemon
- 1 tbsp granulated sugar
Batter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup milk
- 1 cup all-purpose flour or 1-to-1 gluten-free baking flour
Additional Toppings
- 4 oz cream cheese, cold and cut into bite-sized pieces
- Powdered sugar, for dusting
- Vanilla ice cream, for serving
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the cobbler.
- Brown the Butter: Add sliced butter to a 10-inch cast iron skillet over medium heat. Stir constantly as the butter melts. Watch as it changes from bubbly and loud to quiet and foamy, then to an amber color with a nutty aroma. This process takes care to prevent burning and develops deep flavor.
- Cool Brown Butter: Immediately pour the browned butter into a large mixing bowl and let it cool for about 15 minutes. Do not clean the skillet as it will be used for baking.
- Prepare Blueberries: In a medium bowl, combine blueberries, lemon zest, and 1 tablespoon of granulated sugar. Toss gently and set aside to macerate.
- Make Batter: Once the brown butter has cooled but remains slightly warm, whisk in the remaining 1/2 cup granulated sugar, vanilla extract, baking powder, and kosher salt until smooth.
- Add Milk and Flour: Gradually whisk in half the milk, followed by the flour, then the remaining milk. The batter should resemble thin pancake batter in consistency.
- Assemble Cobbler: Pour the batter back into the same cast iron skillet used for browning the butter, spreading it evenly.
- Add Blueberries and Cream Cheese: Scatter half of the blueberry mixture evenly over the batter. Then distribute the cold cream cheese pieces throughout the cobbler. Top with the remaining blueberries.
- Bake: Place the skillet in the preheated oven and bake. Fresh blueberries require 35-40 minutes, while frozen blueberries need 40-45 minutes, until the top is golden and a toothpick inserted comes out clean.
- Cool and Serve: Let the cobbler cool for about 20 minutes. Dust the top lightly with powdered sugar and serve warm with vanilla ice cream for a perfectly indulgent dessert experience.
Notes
- If using frozen blueberries, do not thaw before assembling to prevent excess moisture.
- Keep an eye on the butter as it browns, stirring constantly to avoid burning.
- The cast iron skillet is essential for both browning the butter and baking to develop right texture and flavor.
- For a gluten-free version, substitute the flour with a 1-to-1 gluten-free flour blend.
- Serve with vanilla ice cream or whipped cream for added richness.
- The cobbler can be stored covered in the refrigerator for up to 3 days and gently reheated.
