Print

Rustic Blueberry Pecan Cobbler

A slice taken out of a warm Blueberry Pecan Cobbler baked in a cast iron skillet, showing juicy blueberries and crunchy pecans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, one-pan blueberry cobbler baked in a cast iron skillet with a buttery batter and toasted pecans.

Ingredients

Scale
  • 4 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, gently toss the blueberries with 1/2 cup sugar, cornstarch, and lemon juice. Pour this mixture into a 10-inch cast iron skillet.
  3. In a separate medium bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt.
  4. Pour the melted butter, milk, and vanilla extract into the dry ingredients. Stir until just combined; do not overmix.
  5. Pour the batter evenly over the blueberry mixture in the skillet. Do not stir.
  6. Sprinkle the chopped pecans over the top of the batter.
  7. Bake for 35-45 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
  8. Let the cobbler cool for at least 15 minutes before serving.

Notes

  • Serve warm with a scoop of vanilla ice cream.
  • This cobbler is best served fresh from the oven.

Nutrition

Find it online: https://dishicious.com/blueberry-pecan-cobbler-recipe/