Blueberry Cobbler
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Hey there, blueberry cobbler lovers! Get ready to turn those juicy blueberries into a summer dessert masterpiece with my easy sweet treat! This fail-proof blueberry cobbler recipe is here to save your taste buds from boredom. It’s so good, it’ll have you licking the dish clean.
Serve this warm with a scoop of vanilla ice cream or dollop of whipped cream for that perfect finish!
Why You’ll Love This Easy Blueberry Cobbler
- Easy and Quick: Blueberry cobbler is a simple, fuss-free dessert that doesn’t require a lot of time or complicated steps.
- Crowd-Pleaser: It’s a hit at gatherings, from family dinners to potlucks, always impressing guests with its rustic charm and delicious taste.
- Comfort Food: The warm, fruity filling topped with a golden, buttery crust is the ultimate comfort food, perfect for cozy evenings.
Growing up, I would constantly volunteer to be the one that would help my Grandma clean her home on the weekends. Not because she would pay me, but because she’d take me out to the local diner and we would split a large slice of the best blueberry cobbler with a giant scoop of vanilla ice cream. It was, to this day, one of my favorite dates to go on.
Something about warm berries with a sweet cake like topping is hard to resist. This homemade blueberry cobbler is as close to the original as I could get and so dang delicious. The tartness of the blueberries melds perfectly with the sweetness of the crust, and the ice cream adds a cool, velvety richness that makes every bite pure bliss. It’s the ultimate comfort dessert, where hot meets cold, and fruity meets creamy. Trust me, it’s heavenly!
Ingredients You’ll Need
I made this blueberry cobbler with frozen blueberries which is ideal for off season. But fresh will work too.
- Blueberries: Toss them with a bit of lemon juice before adding them to the cobbler. The acidity enhances their natural flavor and prevents them from becoming too sweet.
- Sugar: Use a mix of white and brown sugar in the filling. Brown sugar adds a subtle molasses flavor that complements the blueberries beautifully.
- Cinnamon: A little goes a long way. Sprinkle a pinch into the blueberry mixture for a warm, spiced undertone without overpowering the fruit.
- Cornstarch: Dissolve it in a bit of cold water before mixing it with the blueberries to ensure it thickens the filling evenly and without lumps.
- Flour: For the topping, use all-purpose flour. If you want a lighter, fluffier texture, consider sifting it before mixing.
- Baking Powder: Make sure it’s fresh. Baking powder loses its potency over time, so check the expiration date to ensure your cobbler rises properly.
- Butter: Use cold butter cut into small pieces for the topping. This helps create a flaky, tender crust as the butter melts during baking.
- Milk: Use whole milk for a richer, more tender dough. You can also substitute with buttermilk for a slight tang and extra moistness.
Best Blueberry Cobbler Recipe
- Preheat the Oven: Set your oven to 350°F (175°C). Spray a 9-inch square pan with non-stick spray.
- Make the Blueberry Filling: In a medium saucepan, combine 4 cups of blueberries, 1 cup of sugar, and 1/2 teaspoon of cinnamon. Heat the mixture over medium heat, stirring occasionally until it starts to boil slowly.
- Thicken the Filling: In a small bowl, dissolve 1 tablespoon of cornstarch in 1/2 cup of water. Stir this cornstarch mixture into the blueberries and cook until the filling thickens slightly. Pour the thickened blueberry mixture into your prepared pan.
- Prepare the Dough Topping: In a strong blender or food processor, combine 1 cup of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, and 1/2 cup (1 stick) of cold butter cut into small pieces. Pulse until the butter pieces are the size of peas. Add 1/2 cup of milk and blend until a dough forms.
- Top the Blueberries with Dough: Drop spoonful’s of the dough (about a tablespoon each) onto the blueberry filling. Spread 1-2 tablespoons of melted butter over the dough and sprinkle with 1 tablespoon of sugar.
- Bake: Place the pan in the oven and bake for about 30 minutes, or until the top is lightly browned.
Helpful Tools
- 9-Inch Square Baking Pan: (affiliate) Perfect size for this recipe, ensuring even baking.
- Medium Saucepan: (affiliate) For cooking the blueberry filling.
- Small Mixing Bowl: (affiliate) To dissolve the cornstarch in water.
- Measuring Cups and Spoons: (affiliate) For precise measurements of ingredients.
- Wooden Spoon or Silicone Spatula: (affiliate) For stirring the blueberry mixture and combining ingredients.
Expert Recipe Tips:
Use Fresh or Frozen Blueberries: Fresh blueberries are best when in season, but frozen blueberries work great too. No need to thaw them before using; just add a few extra minutes to the cooking time.
Enhance the Flavor: Add a teaspoon of lemon zest to the blueberry mixture for a bright, citrusy note that complements the sweetness.
Prevent a Soggy Bottom: If using frozen blueberries, toss them with a tablespoon of flour before adding them to the saucepan. This helps absorb excess moisture.
Mix the Dough Quickly: When preparing the dough, work quickly to keep the butter cold. Cold butter is key to achieving a flaky texture in the topping.
Taste as You Go: Before thickening the blueberry mixture, taste it and adjust the sugar or cinnamon to your liking.
Avoid Overmixing: When blending the dough, mix just until combined. Overmixing can result in a tough topping.
Recipe FAQs
Absolutely! Frozen blueberries work great in this recipe. Just add a few extra minutes to the cooking time and toss them with a tablespoon of flour to prevent excess moisture.
No problem! You can use a pastry cutter or your hands to mix the dough. Just make sure to work quickly to keep the butter cold.
The mixture should be slightly thickened and coat the back of a spoon. It will continue to thicken as it bakes and cools.
Yes, the dough for the topping should be somewhat sticky. Use a spoon or small scoop to drop it onto the blueberry mixture.
Definitely! You can mix in raspberries, blackberries, or sliced peaches with the blueberries for a delicious twist.
f the top is browning too fast, cover it loosely with aluminum foil and continue baking until the cobbler is done.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
More Fruity Desserts To Try
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Blueberry Cobbler
Ingredients
Blueberry Filling
- 4 cups blueberries (fresh or frozen)
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cornstarch
- 1/2 cup water
Topping
- 1½ cup flour
- 2 tablespoons sugar (divided)
- 1½ teaspoons baking powder
- 10 tablespoons salted butter (divided)
- 1/2 cup milk
Instructions
Filling
- Set the oven to 350°F (175°C). Spray a 9-inch square pan with non-stick baking spray, or grease with butter, and set aside for later.
- In a medium saucepan, combine 4 cups of blueberries, 1 cup of sugar, and 1/2 teaspoon of cinnamon. Heat the mixture over medium heat, stirring occasionally until it starts to boil slowly.
- In a small bowl, dissolve 1 tablespoon of cornstarch in 1/2 cup of water. Stir this cornstarch mixture into the blueberries and cook until the filling thickens slightly. Pour the thickened blueberry mixture into your prepared pan.
Topping
- In a strong blender or food processor, combine 1 1/2 cup of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, and 8 tablespoons (1 stick) of cold butter cut into small pieces. Pulse until the butter pieces are the size of peas. Add 1/2 cup of milk and blend until a dough forms.
- Drop spoonful’s of the dough (about a tablespoon each) onto the blueberry filling. Spread 1-2 tablespoons of melted butter over the dough and sprinkle with 1 tablespoon of sugar.
- Place the pan in the oven and bake for about 30 minutes, or until the top is lightly browned.
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
thank you for your delicious recepy.
I’m a senior, not a very good baker but I’d really like to try this. Can I use some other type of berries. Maybe raspberry or strawberry or even peaches.
Hello, yes. You can use other fruits in this recipe. We’ve made it with peaches as well as a mixed berry. It turns out delicious.
So glad I stumbled across this. Easy as pie… I mean cobbler. 🤪😊 TY