Blueberry season is a time I look forward to every year. Here in the mountains of western North Carolina, they are some of the earliest berries to arrive, showing up in early summer, right after the juicy, red strawberries of spring. Then, come the end of summer, we have the wild blueberries to look forward to, growing up at the high elevations of the Blue Ridge Parkway, and the taller peaks over 5000 ft. Trust me when I say I pick my fair share of blueberries every year. I have many good uses for them, including stashing many, many quart bags in the freezer, but this homemade Skillet Blueberry Cobbler with a biscuit topping is one of my favorites (but don’t worry if you don’t have a cast-iron skillet – you can bake this in a deep baking dish, too).
And apparently, blueberries are not only totally yummy but really healthy, too. A superfood, jam-packed with antioxidants. I don’t always pay a whole lot of attention to that kind of thing, being that I tend to just favor whatever fruit or vegetable: 1) grows locally – preferably in my garden 2) is currently in season, and 3) makes my belly happy. I do know, however, that this healthy little berry totally rocks in this skillet cobbler. So definitely give this recipe a try. Because blueberries are healthy. And this cobbler is delicious. And your friends and family will sing your praises. The end.
If you try this recipe, let me know in the comments how you like it. I hope you enjoy!
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For the Filling:
For the Topping