This easy blueberry cobbler is a delicious way to enjoy fresh summer berries! The cake-like batter puffs up around the fruit, giving the dish that classic "cobbled" texture on top.
Place butter in a 9-inch or 10-inch cast iron skillet. If you don’t have a cast iron skillet, you can use a deep-dish pie plate or a deep 9-inch square baking dish. Transfer the skillet to the oven until the butter melts. Keep a close eye on it so that the butter doesn’t burn or scorch.
Meanwhile, in a large bowl, whisk together 1 ¼ cups of sugar, flour, salt and baking powder. Add buttermilk and vanilla extract; stir just until combined.
Once the butter melts, carefully remove the hot skillet from the oven. Pour the batter into the skillet. Sprinkle blueberries and remaining 1 tablespoon sugar on top.
Bake for 30-35 minutes, or until golden brown and firm. Serve warm with vanilla ice cream.
A cast iron skillet is my preference for those great crispy edges and even heat distribution, but you can use a deep-dish pie plate or a deep 9-inch square baking dish if necessary.
If you don't have buttermilk, substitute with regular whole milk or 2% milk.
Use any berries that you like, or a combination of berries to total about 1 ½ cups. Blackberries, raspberries or diced strawberries would all be delicious additions to the cobbler.