Description
This easy blueberry cobbler features juicy blueberries baked under a golden, buttery biscuit-cake topping. Ready in about an hour, it’s the perfect summer dessert for family gatherings or casual weeknights.
Ingredients
- 4 cups fresh or frozen blueberries (about 600g, no need to thaw if frozen)
- 3/4 cup granulated sugar (150g, adjust for sweeter or more tart berries)
- 2 tablespoons cornstarch (16g)
- 1 tablespoon fresh lemon juice (15ml)
- 1 teaspoon lemon zest (optional, but recommended)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup all-purpose flour (125g, can swap with gluten-free blend if needed)
- 1/2 cup granulated sugar (100g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk (120ml, dairy-free works too – oat or almond milk is great)
- 1/3 cup unsalted butter, melted and cooled slightly (75g)
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon coarse sugar (optional, for topping)
- Vanilla ice cream or whipped cream (optional, for serving)
Instructions
- Preheat your oven to 350°F (175°C). Allow at least 10 minutes for the oven to fully heat.
- In a medium mixing bowl, combine blueberries, 3/4 cup sugar, cornstarch, lemon juice, lemon zest, 1 teaspoon vanilla extract, and a pinch of salt. Gently toss until berries are well coated.
- Pour the blueberry mixture into a 9-inch (23cm) square or round baking dish. Level with a spatula.
- In a small bowl, whisk together flour, 1/2 cup sugar, baking powder, and 1/4 teaspoon salt.
- In another bowl or large measuring cup, combine milk, melted butter, and 1/2 teaspoon vanilla extract.
- Pour wet ingredients into dry and stir just until combined. The batter should be thick but pourable; do not overmix.
- Spoon the cobbler batter evenly over the berries. Use the back of a spoon to gently spread, leaving some berries exposed.
- Sprinkle 1 tablespoon coarse sugar over the topping if desired.
- Bake for 40-50 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean. The blueberry filling should be bubbling around the edges.
- Let the cobbler cool for at least 15 minutes before serving to allow the filling to thicken.
- Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free options include plant-based milk and coconut oil or vegan margarine. You can use a mix of berries or substitute some of the sugar with a sugar alternative. If using frozen berries, do not thaw and add a few minutes to the baking time. Let the cobbler rest before serving for the best texture. Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the pan
- Calories: 270
- Sugar: 25
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
Keywords: blueberry cobbler, summer dessert, easy cobbler, homemade cobbler, blueberry dessert, fruit cobbler, picnic dessert, family dessert, classic cobbler, quick dessert