Classic Blueberry Cobbler Recipe
This Classic Blueberry Cobbler is bursting with juicy blueberries and topped with a buttery, golden biscuit crust. It’s an easy, old-fashioned dessert that’s perfect served warm with a scoop of vanilla ice cream or whipped cream.
Ingredients
For the Blueberry Filling
- 6 cups fresh blueberries (or frozen, thawed)
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter, cut into small pieces
For the Cobbler Topping
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ½ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon. Toss gently until evenly coated.
- Pour the blueberry mixture into the prepared baking dish and dot the top with the butter.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Stir in the milk and vanilla just until a soft dough forms.
- Drop spoonfuls of the topping evenly over the blueberries, leaving a few gaps for the filling to bubble through.
- Bake for 40–45 minutes, or until the topping is golden brown and the blueberry filling is bubbling.
- Let the cobbler cool for 10–15 minutes before serving.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Servings
8 servings
Nutrition (Per Serving)
- Calories: 335
- Carbohydrates: 55g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 180mg
- Fiber: 4g
- Sugar: 33g
Nutrition values are approximate and may vary depending on the ingredients used.
Tips
- Fresh blueberries provide the best texture, but frozen blueberries work just as well.
- Add a pinch of nutmeg for extra warmth and flavor.
- Sprinkle coarse sugar over the topping before baking for a crisp, sparkling crust.
- Serve warm with vanilla ice cream or freshly whipped cream.
- Store leftovers covered in the refrigerator for up to 4 days.