Skillet Blueberry Cobbler - cooking recipe

Ingredients

8 tablespoons butter (1 stick)
4 cups fresh blueberries (can also use frozen, thawed at room temperature)
2 tablespoons sugar (for fruit mixture)
3/4 cup sugar (for biscuit topping)
2 tablespoons water, if needed
1 cup self-rising flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
whipped cream (optional) or vanilla ice cream, for serving (optional)

Preparation

Preheat oven to 400\u00b0F.
Melt the butter in a 10 or 12-inch cast-iron skillet.
Add blueberries (if using frozen, let fruit thaw at room temperature first) and 2 tablespoons of the sugar.
Stir gently and cook just until the berries begin to soften. If mixture seems at all dry, add the water.
Meanwhile, in a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, and salt.
Add the milk and stir to make a thick batter.
Spoon batter onto the fruit.
Drag a spoon or spatula through batter to make streaks of white and blue. DON'T mix thoroughly.
Bake until a tester inserted in the biscuit top comes out clean and the fruit is bubbling around the edges, about 20 minutes.
Serve with whipped cream or ice cream, if desired.
Note: You can make this with fresh or frozen peaches or other berries as well.
If you don't have a cast-iron skillet, you can use an ovenproof dish. You can heat the butter and fruit in a skillet and then scrape them into a baking dish to continue.
The cobbler is best served warm directly from the pan. If you have leftovers or plan to keep for a while, transfer to a nonreactive container.