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Cast iron cookware has made a huge comeback in recent years and it’s highly likely that you have a piece hiding in your kitchen cabinet right now. It’s time to knock the dust off of it because the good people at Lodge have released a new cookbook, Cast Iron Nation, that proves cast iron isn’t just for cornbread.


One look at this gorgeous book and I was instantly intrigued by the huge collection of appetizer, entrée, and dessert recipes gathered from across the country. Since I’ve only used my skillet to cook savory dishes, I naturally gravitated to the sweeter side, landing on page 261 — Florida Blueberry Cobbler.


What better recipe to test than one that has only 5 ingredients? All you need is butter, sugar, milk, self-rising flour, blueberries and a few "hands-on" minutes to mix everything together. If you don’t like blueberries, it would be easy to replace them with peaches or even strawberries for a super-easy substitute.


I loved how simple the instructions are - this is my kind of recipe! I melted the butter in the skillet while it preheated in the oven, then poured the batter into the skillet, topped it with blueberries, and sprinkled with sugar… voilà!


The dessert was virtually effortless and turned out perfect. I baked it for 45 minutes, which was plenty of time for this rustic cobbler to come out beautifully browned on top and bubbly on the inside. The cookbook recommends topping with vanilla bean ice cream but I didn’t and it was still fantastic on it’s own. This is officially my new go-to spring and summer dessert.


Florida Blueberry Cobbler

¼ cup (1/2 stick) unsalted butter, melted

1 ¼ cups sugar

1 cup self-rising flour

1 cup whole milk

2 cups fresh blueberries, picked over for stems, rinsed, and patted dry

Vanilla bean ice cream, for serving

  1. Place the butter in a Lodge 10-inch cast iron skillet, and put in the oven while it preheats to 400°.
  2. In a medium bowl, whisk 1 cup of the sugar with the flour and milk until smooth.
  3. Remove the skillet from the oven, and swirl the butter to evenly coat the bottom and sides. Pour the batter into the skillet, and sprinkle the blueberries evenly over the top. Sprinkle over the remaining ¼ cup sugar.
  4. Bake until golden brown and bubbly, 45 minutes to 1 hour. Serve warm, topped with a dollop of ice cream. Serves 6.

Get more cast iron skillet dessert recipes here.