Blueberry Cobbler
This blueberry cobbler is a timeless dessert that’s both comforting and easy to prepare. Juicy blueberries bubble beneath a soft, golden topping that’s somewhere between cake and biscuit — light, fluffy, and perfect for soaking up all those sweet berry juices. The simple batter comes together quickly, making it a go-to for last-minute gatherings or weeknight desserts. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly cozy experience.
Ingredients
Blueberry Filling
- 6 cups fresh or frozen blueberries no need to thaw if frozen
- 3 tablespoons granulated sugar
- zest of 2 lemons or 1 large lemon
Cobbler Dough
- 1 ¼ cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup milk
- 5 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit so it's ready by the time you’ve finished preparing the filling.
- Add the blueberries to a 13 by 9 inch baking dish, spreading them out evenly. Sprinkle the sugar and freshly grated lemon zest over the top to enhance their natural sweetness and add a touch of brightness. Give everything a gentle stir to coat the berries evenly, then smooth them back into a single layer so they bake consistently. Set the dish aside while you prepare the topping.
Cobbler Dough
- In a medium mixing bowl, stir together the flour, half a cup of sugar, baking powder, cinnamon, and a pinch of salt. Whisk until the dry ingredients are fully combined and evenly mixed. Slowly pour in the milk while whisking, making sure the batter turns out smooth and free of lumps. Finally, whisk in the melted butter, which adds richness and helps create a golden, tender topping.
- Carefully drizzle the batter over the prepared blueberries in the baking dish, trying to spread it as evenly as possible so it covers most of the fruit.
- Place the dish in the oven and bake for 45 to 50 minutes, or until the cobbler topping is nicely browned and cooked all the way through. To check doneness, insert a toothpick into the center of the dough — it should come out mostly clean, with no wet batter. Let the cobbler cool for around 10 minutes before serving to allow the filling to settle and the topping to firm up slightly.
Notes
If you’re making a smaller batch, you can easily halve this recipe and bake it in an 8 by 8 inch baking dish. The baking time will remain the same, so you’ll still get a golden, bubbly cobbler in about 45 to 50 minutes.
This dessert is especially delicious when served warm, straight from the oven, with the juices bubbling and the topping perfectly crisp. As it cools, the blueberry filling thickens and becomes less juicy, but the flavor remains just as satisfying.
Any leftover cobbler can be covered and stored in the refrigerator for up to four days. Reheat portions in the microwave or oven for a warm treat that tastes just as comforting the next day.
This dessert is especially delicious when served warm, straight from the oven, with the juices bubbling and the topping perfectly crisp. As it cools, the blueberry filling thickens and becomes less juicy, but the flavor remains just as satisfying.
Any leftover cobbler can be covered and stored in the refrigerator for up to four days. Reheat portions in the microwave or oven for a warm treat that tastes just as comforting the next day.