As the days get longer and the air warmer, there’s something incredibly satisfying about a simple, seasonal dessert that’s as beautiful as it is delicious. Enter this blueberry cobbler—a sweet, tangy treat that captures the essence of spring in every bite. We’re baking it in our new Staub France Cast Iron Frypan in citron, whose cheerful yellow hue adds a touch of sunshine to the kitchen while providing the perfect heat distribution for that golden, perfectly crisp topping. Whether you’re hosting friends or indulging in a quiet moment, this cobbler is the perfect spring companion. 🫐💙
We’ve partnered with the talented Christine Kozovski to bring you the perfect Blueberry Cobble recipe. Check out all the details! ⬇️
Blueberry Cobbler
Prep Time: 15 minutes, Cook Time: 35 minutes, Total Time: 50 minutes
Ingredients:
- 6 tbsp salted butter, sliced
- 1 cup whole milk
- 2 cups fresh blueberries
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 cup white sugar + 2 tbsp
- 5 tbsp lemon juice
- 3 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 tsp salt
- Turbinado Sugar, optional for topping
- Icing Sugar for serving
- Ice cream for serving
Directions:
- Preheat the oven to 400F.
- In a medium bowl, mix together the blueberries, 2 tbsp of sugar, 2 tbsp lemon juice and 1 tbsp lemon zest. Set aside.
- In a large bowl, mix the flour, baking powder, and salt.
- Add the whole milk, sugar, vanilla, 3 tbsp of lemon juice, and lemon zest.
- In the STAUB Cast Iron Fry Pan, add the butter and transfer to the oven to melt for 4-5 minutes.
- Remove the skillet and pour in the batter. Top with the blueberry mixture. Sprinkle with a pinch of turbinado sugar (optional).
- Reduce the oven temperature to 375F and bake for 35 minutes or until golden brown.
- Cool slightly for 15 minutes prior to serving. Top with ice cream and/or icing sugar (optional).
Products used for this recipe:
- Staub Cast Iron Skillet
- Triplet Melamine Mixing Bowl Set
- Modrn Measuring Jug
- Kitchen Basics Glass Nesting Bowls
