In a mixing bowl, beat together softened butter and sugar. Add egg and vanilla extract, and flour combined with baking powder. Mix until you get a smooth batter. Set aside. If too soft, put it in the fridge for 10 minutes.
Fill a 10-inch cast iron skillet with frozen berries. Add cornstarch and mix the berries around until they are all evenly coated with cornstarch. Drizzle with honey (don’t mix). Spoon the topping over (no need to cover all the berries).
Bake at 350 Fahrenheit (180 Celsius) for 40 minutes or until the filling bubbles away and the topping is nice golden brown.
Serve as is, with ice cream or anything you like.
Notes
You can use either brown or white sugar.
Fresh blueberries will also work. The cooking time will be probably about 10 minutes shorter. You will need slightly over 1-pound (450-grams) of berries.
For fresh berries, either reduce or omit completely the cornstarch.
If your berries are rather sour, you can increase the sweetener. Also instead of honey, regular sugar or brown sugar can be used.
Cooking time may vary. This will depend on your oven, the oven dish you use as well as how frozen the berries are.
Instead of a 10-inch cast iron skillet, use any 10-inch round dish or a square or rectangular 10x13-inch dish. There is plenty of topping for the 10x13-inch dish, but the berry layer will be flatter.
Storage: Transfer to an airtight container and keep in the fridge for 3-4 days. Or, freeze in a freezer-friendly container. Thaw before serving.
More tips, optional add-ons as well as answers to FAQs are in the post above this recipe card.
Course: Dessert
Cuisine: American
Keyword: Blueberry cobbler recipe
Nutrition Facts
Blueberry Cobbler
Amount per Serving
Calories
370
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Cholesterol
67
mg
22
%
Sodium
15
mg
1
%
Potassium
151
mg
4
%
Carbohydrates
55
g
18
%
Fiber
3
g
13
%
Sugar
32
g
36
%
Protein
4
g
8
%
Vitamin A
551
IU
11
%
Vitamin C
10
mg
12
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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