Skillet Blueberry Cobbler

My requirements for a summer dessert are (A) that fruit feature prominently and (B) that it mostly serves as a vehicle for a scoop of vanilla ice cream. This easy blueberry cobbler recipe checks both boxes, with the added benefits of a very short ingredient list and super quick assembly (we’re talking 10 minutes prep time, max—blueberry pie could never).

Fresh blueberries are particularly well-suited among summer’s best fruits to cobbler-fy. (They maintain slightly more texture than the filling of a raspberry, blackberry, or peach cobbler does.) But you can swap in frozen blueberries if that’s what you’ve got. Whether oversized and gem-like or wild, tiny, and tart, they’ll shine in this recipe that—speaking from experience—you just might memorize without even trying.

Spreading the simple batter into a skillet full of melted butter might seem strange, but the combination creates crisp, buttery edges that puff up around the bubbling hot fruit, transforming into the cakey cobbler topping. Eat this dessert warm from a shallow large bowl, topped with a melting scoop of store-bought ice cream, for the best combination of flavors you’ll eat all summer. Refrigerate leftovers in an air-tight container for up to 3 days; reheat in short bursts in a microwave, or eat cold straight from the storage vessel.

Editor’s note: Head this way for more great blueberry dessert recipes →