This Blue-Ribbon Blueberry Skillet recipe is a delightful treat that will bring home first prize every time! Loaded with fresh and plump blueberries, it creates a classic and comforting dessert that can be served any time of the year to bring you the tastes that remind you of your beloved county fair. The biscuit-like topping is crisp on the outside and tender on the inside and is the perfect savory and salty companion to the sweet and tart goodness it tops. Serve Blue-Ribbon Blueberry Skillet with a scoop of vanilla ice cream for a truly decadent experience that will win over everyone’s heart with every bite!

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  • 4 cups blueberries, fresh or frozen
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1/2 cup 2% milk
  • vanilla ice cream, to taste, for serving


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –In a 10-inch oven-safe skillet over medium-high heat, combine the blueberries, the sugar, the water, the lemon zest, and the lemon juice and bring to a boil.

Step 3 –Reduce the heat and simmer the blueberry mixture, stirring occasionally, until it thickens slightly, about 9-11 minutes.

Step 4 –In a small bowl, whisk the flour, the sugar, the baking powder, and the salt together.

Step 5 –Cut the butter into the flour mixture until it resembles coarse crumbs.

Step 6 –Add the milk to the flour mixture and stir until it is moistened.

Step 7 –Drop the batter in 6 portions on top of the simmering blueberry mixture and carefully transfer the skillet to the oven.

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Step 8 –Bake the blueberry skillet, uncovered, until the dumplings are golden-brown, about 17-20 minutes.

Step 9 –Serve the blueberry skillet with the vanilla ice cream.