blueberry cobbler recipe

This delicious Blueberry Cobbler is the perfect summer dessert and takes just minutes to pull together using pantry ingredients. Serve with a scoop of vanilla ice cream or fresh whipped cream for a memory-making dessert worthy of holidays and special occasions.

Blueberry Cobbler

blueberries

lemon zest

sugar

corn starch

all purpose flour

baking powder

salt

unsalted butter

heavy cream (whole milk or buttermilk can be substituted)

vanilla extract

heavy cream (milk can be substituted)

sanding sugar (or turbinado sugar

Preheat oven.

Preheat oven to 375°F. Lightly spray an 8 inch or 9 inch baking dish with nonstick cooking spray.

Make blueberry filling.

In a large bowl, combine the blueberries, granulated sugar, lemon zest and corn starch. Stir to combine until the blueberries are fully coated. Pour blueberries into prepared baking dish and set aside.

Blueberry Filling

Combine dry ingredients.

In a large bowl, whisk together flour, granulated sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.

Add wet ingredients.

Stir the cream and vanilla extract together. Pour cream mixture over flour mixture and stir just until just combined.

Assemble cobbler.

Scoop out biscuits with a cookie scoop or large spoon and flatten slightly with your hands before placing on top of the blueberries in the baking dish. Repeat until you have mostly covered the blueberries, it&#39;s fine to have some peeking out. You may not use all of the dough, that&#39;s totally okay. Make a biscuit or scone with any leftovers.

Add topping.

Brush the heavy whipping cream over the top of the biscuits and sprinkle with sugar. Sanding sugar, turbinado sugar or granulated sugar.

Bake and enjoy.

Bake for 30 to 40 minutes or until the blueberry filling is bubbling and the biscuits are lightly golden brown and cooked through. Remove from oven and transfer the pan to a wire rack and let cool for at least 10 minutes before serving. Cobbler can be served warm or at room temperature. Enjoy with whipped cream or vanilla ice cream.

Biscuit Topping

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Best Blueberry Cobbler

Blueberry cobbler recipe for two people. Cornmeal biscuit topping.

Blueberry Cobbler Recipe

For the berries:

flour

lemon, juiced

cinnamon

For the cornmeal biscuit topping:

cornmeal

baking soda

heavy whipping cream

Preheat the oven to 375°.

In a medium bowl, toss the blueberries with...

In a medium bowl, toss the blueberries with the remaining filling ingredients. Pour into a 3-cup capacity baking dish.

In another bowl, stir together with a fork...

In another bowl, stir together with a fork the flour, cornmeal, 1 tablespoon sugar, baking powder, baking soda and salt. Cut the butter into cubes and add to the flour mixture. Rub the flour and butter mixture between your fingertips until the butter is evenly dispersed and is the size of small peas. Pour in the cold heavy cream and stir until a dough forms.

Dot the dough in marble-sized pieces over the...

Dot the dough in marble-sized pieces over the berries. Sprinkle the remaining 1 teaspoon of sugar on top.

Bake for 25 minutes or until the berries...

Bake for 25 minutes or until the berries are bubbling and the cornmeal biscuit topping is nicely browned. Let cool slightly before serving.

Made with pantry staples, this blueberry cobbler recipe is sweet, fresh, and delicious! It comes together effortlessly and is perfect for any day of the week!

blueberries ((450 grams))

sugar ((50 grams))

lemon (zested (2 teaspoons zest))

unsalted butter ((70 grams))

all-purpose flour ((150 grams))

sugar ((100 grams))

whole milk ((240 milliliters))

Preheat the oven to 350°F.

In a large bowl, stir together blueberries, sugar, and lemon zest until combined. Set aside.

For the Blueberries:

Place the butter in a 13x9-inch baking dish. Place the dish in the preheated oven until the butter is melted, about 10 minutes.

Meanwhile, in a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Whisk in the milk until just combined.

Carefully remove the baking dish from the oven, and pour the batter into the pan (do not stir). Sprinkle with the blueberries.

Bake for 30 to 35 minutes or until the batter is golden brown and a wooden pick inserted in the center comes out mostly clean. Let the cobbler cool slightly before serving. Serve with a scoop of vanilla ice cream, if desired.

For the Batter:

This Old-Fashioned Blueberry Cobbler recipe is a delicious way to enjoy fresh summer berries!

Old-Fashioned Blueberry Cobbler Recipe

cornstarch

lemon juice

all-purpose flour

(½ stick) salted butter,

buttermilk

Optional, vanilla ice cream; whipped cream

Preheat the oven to 350 degrees F and grease a deep-dish (9-inch) pie plate.

In a large bowl, gently stir together the blueberries, sugar, cornstarch, lemon juice and vanilla extract. Transfer to the prepared dish.

PREPARE THE BLUEBERRY FILLING:

In a large bowl (or in a food processor), combine flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). You can also do this by pulsing a food processor. Gently mix in the buttermilk, just until the dough comes together. Be careful not to overwork or over-mix the dough, or you will end up with tough, dry biscuits.

Plop the damp dough onto the blueberries (it won’t entirely cover the fruit, but it will spread as it bakes and give the cobbler that rustic appeal).

Bake for 50-55 minutes, or until a toothpick inserted in the biscuit topping comes out clean. If the biscuit topping starts to get too brown before it’s cooked through, just tent loosely with foil. Set aside and cool on a wire rack for about 5-10 minutes before serving.

PREPARE THE BISCUIT TOPPING:

This easy blueberry cobbler is a delicious way to enjoy fresh summer berries! The cake-like batter puffs up around the fruit, giving the dish that classic &quot;cobbled&quot; texture on top.

Easy Blueberry Cobbler

salted butter

granulated sugar,

whole buttermilk, shaken (or substitute with regular whole or 2% milk)

For serving: vanilla ice cream

Preheat oven to 350°F.

Place butter in a 9-inch or 10-inch cast iron skillet. If you don’t have a cast iron skillet, you can use a deep-dish pie plate or a deep 9-inch square baking dish. Transfer the skillet to the oven until the butter melts. Keep a close eye on it so that the butter doesn’t burn or scorch.

Meanwhile, in a large bowl, whisk together 1 ¼ cups of sugar, flour, salt and baking powder. Add buttermilk and vanilla extract; stir just until combined.

Once the butter melts, carefully remove the hot skillet from the oven. Pour the batter into the skillet. Sprinkle blueberries and remaining 1 tablespoon sugar on top.

Bake for 30-35 minutes, or until golden brown and firm. Serve warm with vanilla ice cream.

Blueberry Cobbler is bursting with delicious blueberry flavor, featuring a hint of bright lemon freshness, and finished with a light, fluffy cake topping. Super quick and easy recipe, perfect with a scoop of vanilla ice cream!

(237 grams) buttermilk, (or full-fat milk¹)

(200 grams) granulated sugar

(127 grams) all-purpose flour

fine sea salt

(560 grams) blueberries, (don’t thaw if frozen)

(280 grams) wild blueberries, (don’t thaw if frozen²)

(100 grams) granulated sugar

(32 grams) cornstarch³

lemon juice, (don't omit⁴)

Coarse sugar, (for topping, optional)

Preheat the oven to 400°F. Generously spray a 9×13 glass⁵ or ceramic pan with baking spray.

In a 2-cup measuring glass or medium-sized bowl, mix together the cooled butter, buttermilk (or milk and vinegar), and vanilla until combined. In a separate medium bowl, whisk together the sugar, flour, baking powder, and salt. Add the wet mixture to the dry mixture, stirring until combined and no clumps are visible. Set aside.

Make the batter:

In a large bowl, toss together all of the blueberries with the sugar, cornstarch (if using frozen berries), lemon zest, lemon juice, salt, and cinnamon.

Make the filling:

Spread blueberry mixture evenly into the prepared pan. Pour batter on top of the blueberries, carefully spreading across the top of the berries if needed (but don’t worry if it’s not all the way to the edges!). Sprinkle coarse sugar evenly over batter.

Bake for 45 minutes, or until the top is golden brown and set, then use a toothpick to test in several places throughout for doneness. The golden brown crust on top can be deceiving. If the toothpick doesn’t come out clean, tent the pan with aluminum foil and place back in the oven for about 5-10 minutes, or until the tester comes out clean.

Once the cobbler has been removed from the oven, let sit until just warm before serving, about 30 minutes.

Serve fresh with vanilla ice cream or homemade whipped cream. Enjoy!

Assemble:

Made this last night and it is delicious! My in-laws, husband, and daughter raved about it, too.  I ended up using 4 C. wild blueberries and 2 C. peaches, because I wanted that mix and that was what I had on hand. Didn't change anything else in the recipe. It turned out perfect!

I made this last night and it was absolutely delicious. It was easy to make. Cobbler crust was not too thick like a biscuit; it was perfect for the blueberries. So glad I found this recipe. It’s a keeper.

Followed the recipe to a T (using weight not volume) using frozen berries that I'd previously picked. I was a little worried about the amount of liquid, since they'd accumulated a bit of ice in the freezer, but it did not affect the consistency. Baked for 45 minutes on convection and did not need any extra time. The flavor was perfect - absolutely delicious and rave reviews from my guests! However I deducted 1 star because the topping was much more liquid as what was pictured before baking, and then it did not rise in the oven. I used real buttermilk purchased just for this recipe AND tested my baking powder, and my house is climate controlled. The overall result was quite thin and flat (no more than 1" max across the bottom of the pan) and was better served with a spatula than a spoon.

Cobbler tasted absolutely delicious! Although my batter sunk into the filling and was not that distinct layer like in your photo, any idea what went wrong?

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Top 6 blueberry cobbler recipe recipes from across the web

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Blueberry Cobbler Recipe

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The most viewed blueberry cobbler recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine