The Perfect Blueberry Cobbler Recipe for Busy Weeknights
Blueberry cobbler is a classic dessert made with a sweet blueberry filling and a biscuit-like topping. Unlike pies, cobblers do not have a bottom crust. The topping is dropped onto the fruit in small rounds, which gives it a cobbled street appearance, hence the name.
This dessert is a staple of American home cooking, especially during the summer months when fresh blueberries are in season. It is warm, comforting, and incredibly easy to make.
Why You Will Love This Recipe
This blueberry cobbler recipe is a favorite for many reasons. It uses simple ingredients you likely already have in your pantry.
The process is straightforward, making it perfect for beginner bakers. The result is a delicious dessert with a juicy, sweet-tart filling and a soft, golden-brown top.
It is best served warm, perhaps with a scoop of vanilla ice cream. This dish is ideal for family dinners, potlucks, or any time you need a comforting sweet treat.
Ingredients for Blueberry Cobbler
Using high-quality ingredients will make your dessert taste even better. Here is what you will need.
For the Blueberry Filling
- 6 cups fresh blueberries, washed and dried
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
- A pinch of salt
For the Cobbler Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- Additional sugar for sprinkling on top
Essential Baking Tools
You do not need any special equipment to make this dessert. Having these basic tools will help.
- A 9×13 inch baking dish
- Two mixing bowls, one large and one medium
- A whisk
- A pastry cutter or two forks
- A rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
Follow these simple steps to make your blueberry cobbler.
Step 1: Prepare the Oven and Baking Dish
First, preheat your oven to 375 degrees Fahrenheit. This ensures the oven is at the right temperature when the cobbler is ready to bake.
Then, take your 9×13 inch baking dish and grease it lightly with butter or cooking spray. This prevents the filling from sticking to the dish.
Step 2: Make the Blueberry Filling
In your large mixing bowl, combine the fresh blueberries, 1/2 cup of sugar, lemon juice, lemon zest, cornstarch, and a pinch of salt.
Gently stir everything together until the blueberries are evenly coated. The cornstarch will help thicken the juices as the cobbler bakes.
Pour this blueberry mixture into your prepared baking dish and spread it into an even layer. Set the dish aside.
Step 3: Prepare the Cobbler Topping
In the medium mixing bowl, whisk together the flour, 1/2 cup of sugar, baking powder, and salt. Add the cold, chopped pieces of butter to the flour mixture.
Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
In a small cup, mix the milk and vanilla extract together. Pour the milk mixture into the flour mixture.
Stir with a spatula until just combined. Be careful not to overmix; the dough should be thick and slightly lumpy.
Step 4: Assemble and Bake the Cobbler
Using a large spoon, drop small mounds of the cobbler dough evenly over the top of the blueberry filling. It is okay if some of the blueberries are still visible.
Sprinkle the top of the dough with a little extra sugar. This will give the topping a nice, sweet crunch. Place the baking dish in the preheated oven. Bake for 40 to 45 minutes.
The cobbler is done when the blueberry filling is bubbly around the edges, and the topping is a deep golden brown.
Step 5: Cool and Serve
Once baked, carefully remove the cobbler from the oven. Place it on a wire rack to cool for at least 20 minutes before serving.
This resting time allows the filling to thicken up. Serve the cobbler warm. It is delicious on its own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream.
Helpful Tips for the Best Cobbler
- Fresh or Frozen Blueberries: You can use frozen blueberries if fresh are not available. Do not thaw them first; just add a few extra minutes to the baking time.
- Butter Temperature: Using cold butter is key for a fluffy and tender topping.
- Do Not Overmix: Mix the topping batter until the ingredients are just combined. Overmixing will make the topping tough.
- Testing for Doneness: The cobbler is ready when the fruit is bubbling and the top is firm and golden.
How to Store and Reheat Leftovers
Cover the baking dish with plastic wrap or transfer any leftover blueberry cobbler to an airtight container. Store it in the refrigerator for up to 3 days.
To reheat, place a portion in the microwave for 30-60 seconds until warm. For a crispier topping, reheat it in an oven preheated to 350 degrees Fahrenheit for about 10-15 minutes.
FAQs
Can I use frozen blueberries for this cobbler?
Yes, you can use frozen blueberries. There is no need to thaw them. Just use them directly from the freezer and expect the baking time to be a few minutes longer.
Can I make this recipe gluten-free?
Absolutely. You can substitute the all-purpose flour with your favorite gluten-free flour blend. Make sure the blend contains a binder like xanthan gum.
My cobbler filling is too runny. What happened?
This usually happens if the cornstarch was not measured correctly or if the cobbler did not cool enough before serving. The filling continues to thicken as it cools.
Can I use other fruits?
Yes, this recipe works well with many other fruits like peaches, blackberries, raspberries, or a mix of your favorite berries.
Can I make blueberry cobbler ahead of time?
You can prepare the filling and the topping separately and keep them in the refrigerator for a few hours. Assemble and bake just before you plan to serve it for the best results.
What is the difference between a cobbler, a crisp, and a crumble?
A cobbler has a biscuit or cake-like topping. A crisp has a crunchy topping made with oats. A crumble has a streusel topping made with flour, butter, and sugar, but no oats.
Classic Blueberry Cobbler
A warm, comforting American dessert with a juicy blueberry filling and a soft, golden, biscuit-like topping. Easy to make with pantry staples and perfect served warm with vanilla ice cream.
Ingredients
Blueberry Filling
- 6 cups fresh blueberries, washed and dried (frozen OK; do not thaw)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
- Pinch of salt
Cobbler Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- Additional granulated sugar for sprinkling on top
For the pan
- Butter or cooking spray, for greasing
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
- Make the filling: In a large bowl, combine blueberries, 1/2 cup sugar, lemon juice, lemon zest, cornstarch, and a pinch of salt. Gently toss until evenly coated.
- Transfer the blueberry mixture to the prepared baking dish and spread into an even layer.
- Make the topping: In a medium bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt.
- Add the cold butter pieces to the flour mixture. Cut in with a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- Stir together the milk and vanilla, then pour into the flour-butter mixture. Mix with a spatula until just combined; the dough should be thick and slightly lumpy. Do not overmix.
- Using a large spoon, drop small mounds of the dough evenly over the blueberry filling, leaving some gaps.
- Sprinkle the dough with a little granulated sugar for a sweet, crisp top.
- Bake for 40 to 45 minutes, until the filling is bubbling around the edges and the topping is deep golden brown.
- Cool on a wire rack for at least 20 minutes to allow the filling to set. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- Fresh or frozen blueberries: Frozen berries work well; do not thaw. Add a few extra minutes to the bake time if using frozen.
- Butter temperature: Cold butter is essential for a tender, fluffy topping.
- Don’t overmix: Mix the topping just until combined to avoid a tough texture.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 386Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 296mgCarbohydrates: 63gFiber: 3gSugar: 38gProtein: 4g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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