Skillet Blueberry Cobbler

Blueberry season is a time I look forward to every year. Here in the mountains of western North Carolina, blueberries are one of the earliest berries to arrive at the local farmer’s markets, showing up in early summer, right after the juicy, red strawberries make their appearance. Then at the end of summer, we have the wild blueberries that grow up at the higher elevations to look forward to. So trust me when I say I pick my fair share of blueberries every year.

And this homemade Skillet Blueberry Cobbler with a biscuit topping is one of my favorites ways to use blueberries (but if you don’t have a cast-iron skillet you can bake this in a deep baking dish).  Also, if you like desserts made with fruit like this one, also be sure to check out my recipe for Chocolate Cherry Pear Crisp.

Skillet Blueberry Cobbler

And apparently, blueberries are not only super tasty but also a superfood, jam-packed with antioxidants, and are very good for you. I don’t always pay a whole lot of attention to that kind of thing, though, because I tend to mainly eat the things that 1) grow locally – preferably in my garden 2) are currently in season, and 3) makes my belly happy. But I do know, however, that healthy or not, this homemade Blueberry Cobbler is totally delicious. So I do hope you give this recipe a try.

If you try this recipe, let me know in the comments how you like it. I hope you enjoy!

My Homemade Roots

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Skillet Blueberry Cobbler

Skillet Blueberry Cobbler


For the Filling:

  • 4 cups fresh or frozen (thawed) blueberries
  • 1/4 cup white cane sugar
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)

For the Topping

  • 1 3/4 cups all-purpose flour
  • 2/3 cups cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 cup full-fat yogurt or buttermilk


  1. Generously grease a large, oven-safe skillet, or a deep baking dish. Preheat oven to 400°F.
  2. In a large bowl, combine the filling ingredients. Set aside.
  3. In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  4. Add butter to the bowl. Using your fingers or a pastry cutter, combine the flour and butter until the texture of coarse sand.
  5. Stir in the yogurt or buttermilk until it forms a loose dough that still holds its shape.
  6. Pour the filling into the greased skillet.
  7. Drop dough by spoonfuls onto the top of the filling.
  8. Place skillet in the heated oven, then immediately reduce temperature to 375°F. Bake for 35-45 minutes, or until filling is bubbly, and biscuits are golden.


  • Maralee
    August 2, 2019 at 1:14 pm

    Oh my gosh this looks so yummy! Can’t wait to try it! Thank you so much for sharing!

    • Melissa
      August 4, 2019 at 2:10 am

      Thank-you! I hope you enjoy!

  • […] And while you will most commonly see recipes for a buckle made with blueberries, I decided to use our first local strawberries of the season to make this a strawberry buckle recipe. Also, I added just a little bit of almond flour to the batter to make the cake extra tender and moist, and to lend the cake just a subtle almond flavor. And while many buckle recipes include a streusel topping, I chose to leave it off to really let the flavor of the strawberries shine through. (But if you’re interested in a blueberry cobbler recipe, check out my recipe for Skillet Blueberry Cobbler.) […]


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