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Blueberry Cobbler with Hazelnut Cream Sauce

This is a super delicious and very easy Blueberry Cobbler and when served warm and drizzled with the Hazelnut Cream Sauce it's blueberry heaven!


Blueberry Cobbler

  • ½ cup butter, melted
  • 1 cup water, simmering
  • 1 ½ cups flour
  • 2 cups sugar, dvided
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • ½ cup water
  • 8 oz blueberries

Hazelnut Cream Sauce

  • ½ cup heavy cream
  • 1/3 cup sweetened condensed milk
  • 1 Tbsp Fragelico Hazelnut Liquor Substitute any Liqueur that you like


  • Melt the butter over low heat in a 10-inch cast iron skillet.
  • Bring one cup of water to a simmer in a small saucepan.
  • In a medium size bowl add flour, 1 cup of the sugar, baking powder, baking soda, and salt and stir until well blended.
  • Swirl the melted butter around the cast iron pan so that the butter coats about halfway up the sides of the pan.
  • Pour in the butter from the skillet into the flour mixture and add the buttermilk and 1/2 cup water and stir until well combined. (not the boiling water, tap water)
  • Add the batter to the skillet and distribute blueberries over the top. Tip: The blueberries will sink in the batter so if you want some blueberries on the top of the cobbler, reserve a few and add after 25 minutes of baking.
  • Sprinkle the remaining 1 cup of sugar evenly over the top of the blueberries.
  • Pour the boiling water over the sugar.
  • Bake in a 350° oven for 45 – 55 minutes, until cobbler is set and top is golden brown.
  • While cobbler is baking, make the Hazelnut Cream Sauce.
  • In a small bowl combine the heavy cream, sweetened condensed milk, and Frangelico or liqueur of your choice.
  • Serve the cobbler while it is still warm and liberally drizzle the hazelnut cream sauce over the top.
  • Enjoy!!