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Blueberry Cream Cheese Cobbler Recipe

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★★★★★

4.6 from 592 reviews

This Blueberry Cream Cheese Cobbler is a delightful dessert combining the tartness of fresh or frozen blueberries with rich, nutty browned butter and creamy pockets of cold cream cheese. Baked in a cast iron skillet, this cobbler offers a golden, slightly crisp topping with a tender, fluffy interior, perfect for an indulgent treat served warm with a dusting of powdered sugar and a scoop of vanilla ice cream.

Ingredients

Scale

For the Cobbler Base

  • 1/2 cup (110g) unsalted butter, sliced
  • 3 cups (450g) fresh or frozen blueberries
  • Zest of 1 lemon
  • 1/2 cup (100g) + 1 tbsp granulated sugar, divided
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 cup (180g) milk
  • 1 cup (130g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
  • 4 oz cream cheese, cold and cut into bite-sized pieces

For Serving

  • Powdered sugar, for dusting
  • Vanilla ice cream, for serving

Instructions

  1. Preheat and Brown Butter: Preheat your oven to 350°F (175°C). Place the sliced butter in a 10-inch cast iron skillet over medium heat. Stir continuously as the butter melts and transitions from bubbly to quiet and foamy, then continue heating and stirring until it turns an amber color and emits a nutty aroma, indicating it is browned.
  2. Cool Browned Butter: Carefully pour the browned butter into a large mixing bowl and let it cool for about 15 minutes. Do not clean the skillet as it will be used for baking the cobbler.
  3. Prepare Blueberries: In a medium bowl, combine the blueberries, lemon zest, and 1 tablespoon of granulated sugar. Set aside to macerate lightly while the butter cools.
  4. Mix Wet and Dry Ingredients: Once the browned butter has cooled and is warm but not hot, whisk in the remaining 1/2 cup granulated sugar, vanilla extract, baking powder, and kosher salt until well combined.
  5. Make Batter: Gradually whisk in half of the milk, followed by the flour, then the remaining milk, stirring until you achieve a thin pancake batter consistency.
  6. Assemble Cobbler: Pour the batter back into the same cast iron skillet used to brown the butter and spread it evenly. Scatter half of the blueberry mixture over the batter, then distribute the cold cream cheese pieces evenly throughout.
  7. Add Remaining Blueberries: Top the cobbler with the remaining blueberries, spreading them evenly across the surface.
  8. Bake: Bake the cobbler in the preheated oven for 35-40 minutes if using fresh blueberries, or 40-45 minutes if using frozen blueberries, until golden brown and set.
  9. Cool and Serve: Let the cobbler cool in the skillet for about 20 minutes. Dust the top with powdered sugar and serve warm with vanilla ice cream for a perfect dessert experience.

Notes

  • Using a cast iron skillet helps achieve a crispy crust and even baking.
  • If using frozen blueberries, no need to thaw; just increase baking time slightly.
  • For a gluten-free option, substitute the flour with a 1-to-1 gluten-free baking flour blend.
  • Ensure the cream cheese is cold and cut into small pieces to create nice creamy pockets in the cobbler.
  • The browned butter adds a rich, nutty flavor distinct from regular melted butter.
  • Serve cobbler warm for best taste and texture, paired with vanilla ice cream or whipped cream.

Keywords: Blueberry cobbler, cream cheese cobbler, browned butter cobbler, easy baked dessert, cast iron skillet dessert, fruit cobbler recipe, summer berry dessert

Find it online: https://thefoodrecipe.com/blueberry-cream-cheese-cobbler-recipe/