Arrow Created with Sketch. Back to The Recipes Momma's Blueberry Cobbler Desserts Farmer Favorite np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 102 Ratings PRINT Page 1 Created with Sketch. Prep Time 10 minutes Cook Time 45-55 minutes 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). Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Todaro Carmelina August 01, 2020 I only have a 12” cast iron skillet. Will that work as well? Reply Page 1 Created with Sketch. 1 Reply [email protected] August 03, 2020 That should work out just fine. We hope you enjoy! Reply Page 1 Created with Sketch. Anita Linn July 31, 2020 Cobbler Reply Page 1 Created with Sketch. 1 Reply [email protected] August 03, 2020 And a delicious one, at that. We hope you enjoy this recipe, Anita! Reply Page 1 Created with Sketch. Rosa July 31, 2020 So good Reply Page 1 Created with Sketch. 1 Reply [email protected] August 03, 2020 So glad you love it, Rosa! Reply Page 1 Created with Sketch. Vicky July 31, 2020 Can I use this recipe for peach cobbler as well? And if so, what changes need to be made? Reply Page 1 Created with Sketch. 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! Reply Page 1 Created with Sketch. Sandy July 31, 2020 Please give directions for non cast iron. (Too heavy) Reply Page 1 Created with Sketch. 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! Reply Page 1 Created with Sketch. [email protected] July 30, 2020 I want to make this asap. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 31, 2020 We highly recommend it! Hope you enjoy! Reply Page 1 Created with Sketch. Jessica July 30, 2020 Hello, Can I use Clarified Butter instead of regular butter? Reply Page 1 Created with Sketch. 1 Reply [email protected] July 31, 2020 Hi Jessica, that should be just fine. Enjoy! Reply Page 1 Created with Sketch. Bea July 29, 2020 Looks good and I am excited to try it. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 30, 2020 We can't wait to hear what you think, Bea. Enjoy! Reply Page 1 Created with Sketch. Susan July 29, 2020 I think you would love this. I just got berries so I will make it. MOM Reply Page 1 Created with Sketch. Jean M Pratt July 29, 2020 Looks so good. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 29, 2020 Thanks, Jean! We sure do enjoy this recipe. Reply Page 1 Created with Sketch. 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 Reply Page 1 Created with Sketch. 2 Replies Mary August 03, 2020 Thanks very much! Reply Page 1 Created with Sketch. [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! Reply Page 1 Created with Sketch. Emilia July 29, 2020 Excellent recipe. I adjusted by warming up the oven before putting the cast iron pan in. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 29, 2020 Thanks for the feedback! So glad you enjoyed this recipe Reply Page 1 Created with Sketch. Heather July 28, 2020 Delicious, came out perfect! Reply Page 1 Created with Sketch. 1 Reply [email protected] July 28, 2020 So great to hear, Heather! Reply Page 1 Created with Sketch. Del Raposa July 27, 2020 Love to try this recipe Reply Page 1 Created with Sketch. 1 Reply [email protected] July 28, 2020 So glad to hear you love this recipe, too! Reply Page 1 Created with Sketch. Michelle Lesniak July 27, 2020 What can I use to substitute the butter? My husband has dairy allergies. Reply Page 1 Created with Sketch. 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! Reply Page 1 Created with Sketch. Judy July 24, 2020 Cobbler Reply Page 1 Created with Sketch. antoinette pax August 24, 2019 this is outrageously good! Easy to make and the cast iron skillet keeps it moist! Love it! Reply Page 1 Created with Sketch. 1 Reply Kayce Mae August 27, 2019 This is music to our ears! We are so happy you loved it! Reply Page 1 Created with Sketch. 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!! Reply Page 1 Created with Sketch. 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. Reply Page 1 Created with Sketch. 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! Reply Page 1 Created with Sketch. 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. Reply Page 1 Created with Sketch. 1 Reply Nicola Witte Sines July 24, 2020 Thanks, that was my question as well! Reply Page 1 Created with Sketch. Vickie Evans May 10, 2019 DESSERT Reply Page 1 Created with Sketch.