The Baking Cat

This quick and easy blueberry cobbler is a delightful treat. It’s made with just five simple ingredients. The cobbler is baked right in a 6-inch cast iron skillet. Blueberries are coated with a bit of sugar. These sweetened berries are then topped with a buttery batter. The topping bakes up golden. It becomes crisp on the edges and soft in the center. It’s warm, comforting, and just the right size for sharing—or not. The bubbling berries and sweet, cake-like topping come together in under an hour. This makes it a go-to for last-minute cravings or cozy nights in. Add a scoop of vanilla ice cream on top, and you’ve got a delicious, melty mess of flavor that tastes like pure comfort.

Notes:

• This is a straightforward recipe. I added Metric measurements for those that want it, but this is a rare time I use cups to measure ingredients and is honestly easier with less steps and dishes. All increments are 1 cup, aside from vanilla.
• I choose to cook in a cast iron skillet so it gets a crispy outside. I have not tried any other pan, so I am unsure if the cook time or other factors will change.
• I do not mix berries or ingredients in because they sink throughout the cooking. I add on top before going into the oven and gently press into the batter.
• I choose to not use salt in this recipe, but use salted butter instead. If you choose to use unsalted butter, do not forget to add about a teaspoon of salt (if you want salt.)
• Batter should be thin and streamline pour off a spoon. I attached a picture for consistency.
• Best eaten in one day while hot but can be saved and warmed for one additional day. Store in fridge in an airtight container.
• With minimum steps, there is not a whole lot of pictures to help, but I did attach a few below the directions.
• **Not in recipe, but you can add a 1/3 block of cream cheese, cubed for extra delicious-ness. I add this in with the rest of the ingredients.

Ingredients	Amount (Metric)	Amount (U.S.)
All Purpose Flour	120 grams	1 Cup
Granulated Sugar	200 grams	1 Cup
Salted Butter-Melted	2 Sticks (1cup)	2 Sticks (1cup)
Whole Fat Milk	240 grams or ML	1 Cup
Vanilla	1 Tbsp	1 Tbsp
Berry or Ingredients of Choice	Approx 150 grams	1 Cup

Directions:

Step 1: Because this recipe is so quick, pre-heat oven first. I always pre-heat oven to 10 degrees higher so when we open the door, it still is at the temperature we need. So pre-heat to 360 degrees then drop to 350 degrees once the cobbler is in the oven.

Step 2: Fully melt two sticks of butter.

Step 3: While butter is melting, get a medium size bowl. Mix together flour and sugar. Add milk over the top. Do not stir yet. It will get clumpy due to lack of liquid.

Step 4: Pour melted (not boiling) butter into the other mixture. Mix until smooth and creamy.

Step 5: Use a spatula and pour/scrape into a 6-inch cast iron pan.

Step 6: Put blueberries or ingredient of choice on top. Gently push into the batter until over half way covered. As the batter rises, it will cover the remainder.

Step 7. For extra sparkle and crisp, I add a nice sprinkle of sugar on top.

Step 8: Cook for 50-55 minutes Do not forget to turn temperature down to 350 degrees. Depending on oven, it may take a little longer or shorter. You want a visible medium brown crust (outside) with a golden color on top. If you touch the center, it should be firm with little to no give. Definitely not jiggly of any sort.

Step 9: Cool on counter for 5-10 minutes, but best served extra warm with extra cold vanilla cream.