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Fresh and easy, this homemade blueberry skillet cobbler is flavored with mint, cinnamon, and maple syrup and cooked right in your cast iron pan. Great for breakfast or dessert with a scoop of vanilla ice cream.
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Blueberry Skillet Cobbler with Mint and Cinnamon

Fresh and easy, this homemade blueberry skillet cobbler is flavored with mint, cinnamon, and maple syrup and cooked right in your cast iron pan. Great for breakfast or dessert with a scoop of vanilla ice cream.
Course Dessert
Cuisine American
Keyword blueberry cobbler, skillet cobbler
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 350kcal
Author Just a Little Bit of Bacon

Ingredients

Cobbler Topping

  • 1 1/2 cups (7 1/2 oz) all-purpose flour
  • 1/3 cup granulated sugar, or light brown sugar
  • 1 tsp lemon zest, optional
  • 1/4 tsp table salt
  • 3 tsp baking powder
  • 6 tbsp unsalted butter, melted and cooled
  • 1 cup whole milk
  • 1 tsp vanilla extract

Cobbler Filling

  • 10 cups blueberries
  • 3 tbsp thinly sliced fresh mint
  • 3 tbsp maple syrup
  • 1/2 tsp table salt
  • 1/2 tsp cinnamon
  • dash ground cloves
  • 2 tbsp bourbon, optional

Cinnamon Sugar

  • 2 tsp cinnamon
  • 3 tbsp granulated sugar

Instructions

Cobbler Topping

  • Heat oven to 400F.
  • In a medium bowl, mix together the flour, sugar, lemon zest, salt, and baking powder. In a cup, stir together the milk, butter, and vanilla.
  • Pour the milk mixture into the flour. Gently mix together with a large silicone spatula, being careful not to over mix.

Cobbler Filling

  • Add the blueberries and mint to a 12 inch cast iron skillet.
  • Mix together the maple syrup, salt, cinnamon, cloves, and bourbon (if using). Pour the flavor mix over the blueberries and stir to combine.

Finishing the Cobbler

  • Dollop the topping over the blueberries, keeping it rustic looking and allowing gaps between dollops. Then mix together the cinnamon sugar and sprinkle it over the top.
  • Bake the cobbler for 30-40 minutes, until the top is browned and the filling is bubbling.
  • Let cool slightly, then serve either warm or at room temperature with a scoop of vanilla ice cream or a spoonful of whipped cream.

Notes

  • Leftovers: If you have any cobbler left over, remove it from the skillet so that the wet filling doesn't sit in the skillet too long.
  • Maple Syrup: If maple syrup is unavailable/too expensive, substitute 3 tablespoons of light brown sugar.
  • Blueberries: You can use frozen blueberries. Let them thaw and drain them of any water, then proceed with the recipe.

Nutrition

Calories: 350kcal