Blueberry Skillet Cobbler
This Blueberry Skillet Cobbler combines the flavors of snickerdoodle cookies with blueberry cobbler, topped with fresh whipped cream.
Summer is in the air, which means our windows and doors are open, and we’re welcoming in the fresh mountain air. We’re also enjoying simple summer crisps and cobblers, like this easy Blueberry Cobbler made with snickerdoodle cookies.
Blueberry Skillet Cobbler
That’s right–there’s a cookie crust on the bottom, and round cinnamon-y baked cookies on top. It’s one of our favorite, and it’s hard to say no to a second serving, but of course we do.
Perfect for the upcoming holidays, we love this Blueberry Skillet Cobbler served with vanilla ice cream or fresh whipped cream.
Why we love this recipe
- It’s our go-to for Mother’s Day, Memorial Day, Father’s Day, and 4th of July
- Easy to make, you can also use frozen blueberries
- Make ahead the cookie dough and freeze for a quick recipe
Gather these ingredients for Blueberry Cobbler
- Fresh blueberries
- Brown sugar
- Cinnamon +cardamom
- Vanilla
- Lemon juice
- All-purpose flour
- Granulated sugar
- Baking powder + baking soda
- Salt
- Unsalted butter
- Egg
Whip up some fresh whipped cream
Served with a dab of whipped cream, it’s fresh and lovely.
Gather these ingredients:
- Heavy whipping cream
- Powdered sugar
- Vanilla
Take a bite of the snickerdoodles … right? No, I mean roll into small balls, placing on top of the blueberries. HA.
Count the guests coming to dinner (making sure you have enough balls on top).
How to make blueberry skillet cobbler
- Preheat the oven and spray a black cast iron skillet with non-stick cooking spray; set aside.
- In a large bowl add the blueberries, brown sugar, cinnamon, vanilla, and lemon juice; gently stir.
- For the cookie dough mix together the flour, sugar, baking powder, baking soda, cinnamon, cardamom, and salt. Add the melted butter, egg and vanilla. Mix well.
- Divide the dough in half.
- In the prepared skillet, press half the cookie dough evenly into the bottom of the prepared baking dish with your fingers. Add the blueberry mixture over the top of the cookie dough layer.
- Roll the remaining dough into small balls (6-9, depending on how many guests you plan to serve), and lay on top of the blueberries.
- Cover with foil to keep the top from browning to quickly.
- Bake and then remove the foil, and bake some more until golden brown.
- For the cream, using a mixer whip the whipped cream until barely thick. Stir in the powdered sugar and vanilla. Gently stir.
Tips and substitutions:
- Make sure and cover the skillet with foil for baking, and then remove the last 15 mintues so the cookies will brown.
- Prepare your snickerdoodle cookie dough ahead (you can even freeze, so you’re always prepared!)
- Mix fresh blueberries with brown sugar, but you can also use coconut sugar or honey.
- Swap out the blueberries with your favorite berries, like blackberries, raspberries, or marionberries.
How do you serve cobbler?
- Serve the cobbler warm with a dab of whipped cream!
- Delicious served with Vanilla ice cream, too.
- You can also make ahead and bring to a potluck or picnic and serve it at room temp.
Our home is already buzzing with people for the summer, and lots of good food (like this Blueberry Snickerdoodle Summer Cobbler). Everyone loves an easy cobbler recipe!
We are also in love with the flavors (mm-m-m-m … almond extract!) of this Wonderful Peach Cobbler recipe! Oh, and everyone loves snickerdoodle cookies, right? Also check out my Snickerdooodle Donut Muffins and Best Blueberry Cobbler Recipe! Or, have you ever tried Snickerdoodle Crazy Cake?
Get the Recipe:
Blueberry Skillet Cobbler
Ingredients
- 6 cups fresh blueberries
- ¼ cup brown sugar
- ½ tsp. cinnamon
- ½ tsp. cardamom
- ½ tsp. vanilla
- 1 tsp. lemon juice
Make the snickerdoodle dough:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. cinnamon
- ½ tsp. salt
- ½ cup unsalted butter, melted
- 1 large egg, beaten
- 1 tsp. vanilla
Make the fresh whipping cream:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp. vanilla
Equipment
- Cast iton skillet 8-10 inches
Instructions
- Preheat oven to 375°. Spray an 8-10" cast iron skillet with non-stick cooking spray; set aside.
- In a large bowl add the blueberries, ¼ cup brown sugar, cinnamon, vanilla, and lemon juice; gently stir.
- For the cookie dough mix together the flour, sugar, baking powder, baking soda, cinnamon, cardamom, and salt. Add the melted butter, egg and vanilla. Mix well. Divide dough in half.
- In the prepared pan, press half the cookie dough evenly into the bottom of the prepared baking dish with your fingers. Add the blueberry mixture over the top of the cookie dough layer.
- Roll the remaining dough into small balls (6-9, depending on how many guests you plan to serve), and lay on top of the blueberries.
- Cover the skillet lightly with foil (to prevent the cookies from browning too quickly). Bake for 35 minutes or until golden brown.
- Remove the foil and continue to bake another 10-15 minutes until the cookies are done and golden brown.
Whip the cream:
- For the cream, use a mixer and whip cream until barely thick. Stir in the powdered sugar and vanilla. Gently stir.
- Serve the cobbler warm with a dab of whipped cream on top.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Good grief. Yum. The cinnamon repeating sounds especially good. Not sure I’ll resist a second piece, haha ;-) And here in oklahoma we stopped opening our windows a few months ago. It won’t happen again until after Halloween, probably. I love our summertime so much, but once in a while a nice cool mountain day would be a welcome relief! Have a great weekend Sandy xoxo
That sounds so good! I’ll have to give it a try. I love that quote.