This old-fashioned blueberry cobbler has been in my family for years! I have such fond memories of my grandmother making it.
The magic starts with plump, ripe blueberries that burst with flavor. I let them marinate in sugar and a touch of lemon juice.
As the cobbler cooks in the oven, the kitchen fills with the most amazing aroma.
I like to serve this classic with a scoop of creamy vanilla ice cream for an extra indulgent treat. You won’t want to miss it!
Why You’ll Love This Blueberry Cobbler
Rustic Charm: The imperfect, bubbling appearance of homemade cobbler adds to its rustic appeal. Its humble presentation evokes a sense of nostalgia and comfort.
Crowd-Pleaser: Blueberry cobbler is a classic loved by people of all ages. Its warm, rich flavors and textures make it a perfect treat to share with family and friends.
Seasonal Delight: This cobbler is a wonderful way to celebrate the abundance of fresh, ripe summer blueberries.
Ingredients
- Fresh Blueberries: Bursting with juicy, sweet-tart flavor, they’re essential to this recipe. Choose plump, firm berries for the best texture and taste.
- Granulated Sugar: It sweetens the blueberries and creates a delightful syrup.
- Lemon Zest: A dash of zest adds a bright, citrusy note to the blueberries. It also enhances the cobbler’s overall flavor.
- Butter: Melt it and pour it over the blueberries for a rich, buttery base. It’ll help create a crisp, golden-brown cobbler topping.
- All-Purpose Flour: Flour makes up the foundation of the cobbler topping. It provides structure and a tender, cake-like texture.
- Baking Powder: The leavening agent for the cobbler topping. It makes it light and fluffy, ensuring a perfect rise and crumb.
- Salt: A flavor enhancer to balance out the dessert’s sweetness.
- Whole Milk: For moisture and richness. It creates a smooth, pourable batter that bakes up beautifully on top of the fruit filling.
- Vanilla Extract: Another flavor enhancer. It infuses the topping with a comforting flavor and complements the berries nicely.
How to Make Blueberry Cobbler
You can have this decadent, belly-warming cobbler ready in as few as six steps:
1. Prepare the berries. Mix the blueberries, 1/2 cup sugar, and lemon zest in a large bowl. Pour into a greased 9×13-inch baking dish.
2. Add the butter. Pour melted butter over the blueberry mixture in the baking dish.
3. Make the batter. Whisk together flour, 1 cup sugar, baking powder, and salt in a medium bowl. Stir in the milk and vanilla extract until just combined.
4. Assemble. Pour the batter evenly over the filling and melted butter. Don’t stir.
5. Bake. Bake at 375 degrees Fahrenheit for 40 to 45 minutes or until done.
6. Cool and serve. Allow the cobbler to cool for 10 to 15 minutes before serving warm. Add a scoop of vanilla ice cream if desired, and enjoy!
Tips for the Best Blueberry Cobbler
I’ve included a few tips and variations you can try when making your cobbler.
- Fresh is best. Fresh, plump, in-season blueberries will give the filling the best flavor and texture.
- Make it nice and crispy. Melt the butter first. Pour it into the baking dish before adding the blueberry filling and cobbler topping. This helps create a crisp, golden-brown crust.
- Don’t overmix! Mix the topping ingredients until they’re just combined. Continuing to mix them after that will result in a tough, chewy crust.
- Give it a cobblestone appearance. Dollop the cobbler batter over the berries in an uneven “cobblestone” pattern. This allows some of the fruit to peek through for an even more charming aesthetic.
- Make clean-up a breeze. Though not entirely necessary, the tray will catch any unintentional spillage. It makes clean-up much simpler.
- Switch up the berries. This cobbler also tastes fantastic with cherries, blackberries, and raspberries.
- Play with the recipe! Dot the cobbler with cubes of cream cheese. Or add a brown sugar-pecan streusel topping before baking. You could also scatter a few toasted walnuts on top.
How to Store
Storing your leftovers is simple with this recipe.
To Store: Let the cobbler cool completely. Then, cover it tightly with plastic wrap or aluminum foil. Store the covered cobbler in the fridge for up to 4 days.
To Freeze: Wrap the cooled cobbler tightly in plastic wrap and a layer of aluminum foil. Freeze it for up to 3 months.
To Reheat: Let frozen leftovers thaw in the fridge overnight before reheating them. Then, preheat the oven to 350 degrees Fahrenheit. Reheat in the oven in a foil-covered, oven-safe dish for 15 to 20 minutes until warm.
Blueberry Cobbler
9
servings15
minutes40
minutes307
kcalThis homestyle blueberry cobbler is irresistible! Bursting with juicy berries and topped with a golden, buttery crust, this classic dessert is perfect for any occasion.
Ingredients
4 cups fresh blueberries
1 1/2 cup granulated sugar, divided
1 teaspoon lemon zest
6 tablespoons butter, melted
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together the blueberries, 1/2 cup sugar, and lemon zest. Pour the blueberry mixture evenly into the prepared baking dish.
- Pour the melted butter evenly over the blueberries in the baking dish.
- In a medium bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Stir in the milk and vanilla extract until just combined to form the batter.
- Pour the batter evenly over the blueberries and melted butter. Do not stir.
- Bake for 40 to 45 minutes. Or until the top is golden brown and a toothpick inserted into the cobbler topping comes out clean.
- Allow to cool for 10 to 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, if desired. Enjoy!
4 Responses
Can blackberries be replaced for the blueberry?
Absolutely, Karel!
You can use whatever berries you like best — blackberries, raspberries, or even strawberries!
Can you use 2% milk? and Splenda 0 calories ?
Hi Beverly!
Using 2% milk instead of whole milk will result in a slightly lighter texture and flavor, but it will still work well. The difference is minimal in most baked goods.
Splenda works well in baked goods, if you like the taste, but it doesn’t caramelize like sugar. This may slightly affect browning and texture. The dish will still be sweet and flavorful, though.
Use the same amount of 2% milk and, if you know you like the taste of the splenda, the same amount of that instead of sugar.
I find splenda quite strong, so I usually use half the amount.
If you’re not sure, you could try half the recipe just to test it out. Bake it in an 8×8 pan 🙂