Blueberry Cobbler
Warm, bubbling, and just a little bit messy (in the best way), this blueberry cobbler celebrates fresh blueberries beneath a golden, buttery topping. Cue the jammy fruit, crisp edges, and cozy comfort. Serve warm with a scoop of ice cream for summer-in-a-bowl happiness!
8
servings
Ingredients
For the Blueberry Filling
- 6 cups (900 g) fresh blueberries about 2 pints; thawed and drained if using frozen
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 1 tsp lemon zest from about 1 lemon
- 1/2 cup (113 g) unsalted butter melted
For the Cobbler Topping
- 1 cup (120 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/4 tsp (1 g) salt
- 1 cup (240 ml) whole milk or buttermilk for tangier flavor
- 1 tsp (5 ml) vanilla extract
Equipment
- 9x13 inch Baking Dish
- Large mixing bowl
- Medium mixing bowl
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, and lemon zest. Gently toss to coat the berries but don't smash them. Pour this mixture into the prepared baking dish.
- Drizzle the melted butter evenly over the blueberry filling. Do not stir.
- In a medium bowl, whisk together the flour, remaining 1 cup sugar, baking powder, and salt. Add the milk and vanilla extract, stirring until just combined (it's fine if the batter is a little lumpy).
- Pour the batter evenly over the blueberries and butter in the baking dish. Do not stir or mix—leave the layers as they are.
- Bake for 40–45 minutes, until the topping is golden and set and the blueberry juices are bubbling around the sides. A toothpick inserted in the center of the topping should come out mostly clean.
- Let the cobbler cool for 10–15 minutes before serving. Spoon warm into bowls and top with ice cream or whipped cream if desired.
Notes
Storage: Cool leftovers, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, microwave individual portions or bake at 350°F for 10–15 minutes to revive the crisp topping.
Variations: Use a mix of berries, swap buttermilk for milk, sprinkle a little brown sugar over the topping before baking, or sub almond extract for vanilla.
Topping ideas: Serve with vanilla ice cream, softly whipped cream, or a drizzle of lemon glaze.
Tip: For a more rustic, textured topping, use half whole wheat flour, or add a pinch of cinnamon to the batter.
Variations: Use a mix of berries, swap buttermilk for milk, sprinkle a little brown sugar over the topping before baking, or sub almond extract for vanilla.
Topping ideas: Serve with vanilla ice cream, softly whipped cream, or a drizzle of lemon glaze.
Tip: For a more rustic, textured topping, use half whole wheat flour, or add a pinch of cinnamon to the batter.
Nutrition
Calories: 315kcal | Carbohydrates: 63g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 110mg | Potassium: 105mg | Fiber: 3g | Sugar: 40g | Vitamin A: 320IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 0.9mg