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mommas-blueberry-cobbler
Momma's blueberry cobbler is a fan favorite. This recipe features farm-fresh blueberries, cinnamon sugar, and a buttery cobble-like cake. This cobbler is baked in a cast-iron skillet | peteandgerrys.com
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Momma's Blueberry Cobbler

  • Desserts
  • Farmer Favorite
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5/5 - 102 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 6-8 servings

Pete and Gerry's farmer Judith Kline has kept this family recipe close to her heart for many years, and for good reason. It's the type of blueberry cobbler that's hard to forget—full of nostalgia and juicy berries as vibrant and blue as an early morning sunrise over Cedar Stone Farm in Shenandoah Valley.

By: Judith Kline of Cedar Stone Farm

Ingredients

  • 1/2 cup butter, softened, plus extra for greasing pan
  • 1 cup sugar
  • 3 Pete and Gerry's Organic Eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 cups blueberries, fresh or frozen
  • Cinnamon sugar for topping

Nutritional Information

Servings: 8

Amount Per Serving: Calories 330, Fat Cal. 140, Total Fat 15g (23% DV), Sat. Fat 9g (45% DV), Trans Fat 0.5g, Cholest. 105mg (35% DV), Sodium 210mg (9% DV),  Total Carb. 46g (15% DV), Fiber 2g (8% DV), Sugars 31g, Protein 5g, Vitamin A (10% DV), Vitamin C (8% DV), Calcium (4% DV), Iron (6% DV), Vitamin D (4% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Grease a 10-inch cast iron skillet with butter and set aside.

Step 2

In a large bowl with a handheld electric mixer, cream butter and sugar together. Add in eggs one at a time.

Step 3

In a separate bowl, sift all dry ingredients together. Add to the wet mixture and mix until well combined. Mix in vanilla extract and pour batter into prepared cast iron skillet, then sprinkle the blueberries over top.

Step 4

Place skillet in a cold oven. Turn the heat to 350F and bake cobbler for 45-55 minutes, or until batter is set and a toothpick or cake tester inserted into the middle comes out clean.

Step 5

Remove cake from oven and sprinkle cinnamon and sugar over the top. Serve warm with ice cream and share with family and friends (food always tastes better that way).

How much did you enjoy this recipe?

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RESPONSES

Todaro Carmelina

August 01, 2020

I only have a 12” cast iron skillet. Will that work as well?

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1 Reply

[email protected]

August 03, 2020

That should work out just fine. We hope you enjoy!

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Anita Linn

July 31, 2020

Cobbler

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1 Reply

[email protected]

August 03, 2020

And a delicious one, at that. We hope you enjoy this recipe, Anita!

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Rosa

July 31, 2020

So good

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1 Reply

[email protected]

August 03, 2020

So glad you love it, Rosa!

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Vicky

July 31, 2020

Can I use this recipe for peach cobbler as well? And if so, what changes need to be made?

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1 Reply

[email protected]

July 31, 2020

Absolutely Vicky! Changing what fruit you use is an easy way to transform this cobbler based on what you have available during any given season. You can do so by following the same recipe and substituting in the same volume of a fruit of your choice. If you used can peaches, we recommend draining off any excess liquid before adding. If they're fresh, chop into small pieces or thin slices, depending on your liking. We hope you enjoy!

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Sandy

July 31, 2020

Please give directions for non cast iron. (Too heavy)

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1 Reply

[email protected]

July 31, 2020

Hi Sandy, absolutely. You could use a 10" round cake pan, or a 9" square cake pan and follow this same recipe for similar results. The only difference with be that you may need to adjust bake time, since heat transfer will be a little different. We recommend judging whether the cobbler is done by a set filling and a clean cake tester as opposed to just the time itself. Hope this helps!

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[email protected]

July 30, 2020

I want to make this asap.

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1 Reply

[email protected]

July 31, 2020

We highly recommend it! Hope you enjoy!

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Jessica

July 30, 2020

Hello, Can I use Clarified Butter instead of regular butter?

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1 Reply

[email protected]

July 31, 2020

Hi Jessica, that should be just fine. Enjoy!

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Bea

July 29, 2020

Looks good and I am excited to try it.

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1 Reply

[email protected]

July 30, 2020

We can't wait to hear what you think, Bea. Enjoy!

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Susan

July 29, 2020

I think you would love this. I just got berries so I will make it. MOM

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Jean M Pratt

July 29, 2020

Looks so good.

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1 Reply

[email protected]

July 29, 2020

Thanks, Jean! We sure do enjoy this recipe.

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Mary

July 29, 2020

My oven uses the broiler element to get to temperature, so I can’t put the cobbler in a cold oven because it will be broiled. Any ideas? Thanks

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2 Replies

Mary

August 03, 2020

Thanks very much!

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[email protected]

July 29, 2020

Hi Mary, have no fear. You should be okay bringing the oven to temp, then putting the cobbler in the oven. You just may not have to leave the cobbler in the oven quite as long as the instructions say. Excited to hear how you like it!

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Emilia

July 29, 2020

Excellent recipe. I adjusted by warming up the oven before putting the cast iron pan in.

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1 Reply

[email protected]

July 29, 2020

Thanks for the feedback! So glad you enjoyed this recipe

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Heather

July 28, 2020

Delicious, came out perfect!

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1 Reply

[email protected]

July 28, 2020

So great to hear, Heather!

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Del Raposa

July 27, 2020

Love to try this recipe

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1 Reply

[email protected]

July 28, 2020

So glad to hear you love this recipe, too!

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Michelle Lesniak

July 27, 2020

What can I use to substitute the butter? My husband has dairy allergies.

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1 Reply

[email protected]

July 28, 2020

Hi Michelle. While we haven't tried this substitution for ourselves, you should be able to use coconut oil in a 1:1 ratio with the butter called for by the recipe. You'll have to let us know how you like it if you give this a try!

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Judy

July 24, 2020

Cobbler

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antoinette pax

August 24, 2019

this is outrageously good! Easy to make and the cast iron skillet keeps it moist! Love it!

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1 Reply

Kayce Mae

August 27, 2019

This is music to our ears! We are so happy you loved it!

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Jackie Blue

June 28, 2019

It was perfect. Went by the recipe exactly, including the pan. Mine was a "cake" as opposed to what I call a cobbler. Used fresh blueberries. Used my own gluten free flour blend, don't know if that made a difference. A definite keeper!!

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1 Reply

[email protected]

June 30, 2019

We're so glad to hear that you enjoyed it, Jackie! Delighted to hear that it's a new favorite at your house.

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Kathleen S Halleck

June 10, 2019

I don't have that kind of skillet...can I make this (delicious) recipe in a regular baking pan that you would use for baking a cake (or bread)? Love your eggs!

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1 Reply

[email protected]

June 10, 2019

Absolutely, Kathleen! You could use a 10" round cake pan, or a 9" square cake pan for this recipe, and you should get similar results. Because the heat transfer will be a little different, your bake time may need to be adjusted, so I would go by looking for a set filling and a clean cake tester as your indication of "doneness" as opposed to just the time itself.

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1 Reply

Nicola Witte Sines

July 24, 2020

Thanks, that was my question as well!

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Vickie Evans

May 10, 2019

DESSERT

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