Description
Classic blueberry cobbler is a warm, comforting dessert featuring juicy blueberries topped with a sweet, buttery biscuit topping. Easy to make with fresh or frozen berries, it’s perfect for any time of year.
Ingredients
5 cups fresh or frozen blueberries
3/4 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon (optional)
1 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/3 cup milk
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- In a large bowl, combine blueberries, 3/4 cup sugar, lemon juice, cornstarch, and cinnamon. Toss gently to coat.
- Pour the blueberry mixture into the prepared baking dish.
- In another bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Stir in the milk and vanilla extract just until combined; do not overmix.
- Drop spoonfuls of the topping over the berry mixture, leaving some gaps for the filling to show through.
- Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling.
- Let cool for 10–15 minutes before serving.
Notes
Use frozen blueberries straight from the freezer; no need to thaw.
Sprinkle coarse sugar on the topping before baking for extra crunch.
Substitute with other berries like raspberries or blackberries for variation.
Store leftovers in the refrigerator for up to 4 days.
Reheat in the microwave or in a 350°F oven until warmed through.
Can be made gluten-free with a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 26g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
