Blueberry Cobbler

5 from 7 votes

This Easy Blueberry Cobbler is filled with juicy blueberries and topped with a buttery golden crust for a simple homemade dessert everyone will love.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: blueberry, cobbler

Servings: servings

Calories: 413kcal

Author: Jess Jankowski

Cost: $11.81

Equipment

9x13-inch baking dish
mixing bowls
Measuring cups and spoons
mixing spoon
whisk

Ingredients

FILLING:

6 cups fresh blueberries
1 Tablespoon fresh lemon juice
Zest of 1 lemon about 1 teaspoon
½ cup granulated sugar
1 Tablespoon all-purpose flour
⅛ teaspoon ground cinnamon

TOPPING:

1 ½ cup all-purpose flour
1 cup granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter room temperature and cut into cubes
½ cup milk anything but skim
2 teaspoons coarse sugar for sprinkling optional

FOR SERVING:

Vanilla ice cream optional
Fresh whipped cream optional

US Customary - Metric

Instructions

PREP OVEN AND PAN:

Move the oven rack to the middle position.
Preheat oven to 350 degrees F.
Lightly spray a 9x13 baking dish with cooking spray.

MAKE BLUEBERRY FILLING:

Clean blueberries and add them to a large bowl.
Add lemon juice and zest, and stir to combine.
Whisk together ½ cup of sugar, 1 tablespoon of flour, and cinnamon in a small bowl.
Sprinkle over berries and toss to coat.
Transfer to the prepared baking dish.

MAKE TOPPING:

Whisk together flour, 1 cup sugar, baking powder, and salt in a medium bowl.
Cut butter into pieces and blend them into the flour mixture until small crumbles form.
Gradually add milk and stir after each addition until combined.
Spoon topping onto blueberries and spread slightly. The mixture will be thick but will spread while baking.

BAKE:

Bake for 40-45 minutes or until golden brown.

SERVE:

Serve with vanilla ice cream or whipped cream, both optional.

Notes

Recipe Tips

Do use room-temperature butter.
Do toss the berries gently.
Don't overmix the topping.
Don't skip the lemon zest.

Storage Tips

Serve: You can serve cobbler as is or add a scoop of vanilla ice cream or a whipped cream dollop for extra indulgence.
Store: If you have leftovers, let the blueberry cobbler cool completely. Cover the baking dish or transfer the cobbler to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freeze: If you want to freeze the blueberry cobbler for more extended storage, make sure it has cooled completely. Line the baking dish with a layer of plastic wrap, leaving some overhang on the sides. Place the blueberry cobbler in the container and cover it tightly with additional plastic wrap or aluminum foil. Then, place the dish in the freezer and freeze for 1-2 hours or until it’s solid enough to hold its shape. Once frozen, remove the dish from the freezer and lift the wrapped cobbler out. Place it in a freezer-safe bag or cover it with another layer of heavy-duty foil. Place the wrapped cobbler back in the freezer and use it within 2-3 months for best quality.
Thaw: Remove it from the freezer when you’re ready to enjoy the frozen blueberry cobbler. If you have time, transfer the wrapped cobbler to the refrigerator and let it thaw overnight. This slow thawing method helps maintain the texture of the cobbler. If you’re in a hurry, you can use the defrost setting to thaw individual portions in the microwave. Be sure to remove all the plastic wrap or foil before microwaving.
Reheat: Preheat your oven to 350°F. Remove any plastic wrap or foil from the thawed blueberry cobbler. Place the cobbler in an oven-safe dish if it’s not already in one. Cover the dish with foil to prevent the top from over-browning. Bake for about 20-30 minutes, or until the cobbler is heated through. If desired, remove the foil during the last few minutes of baking to crisp up the top. Once heated, remove it from the oven and let it cool for a few minutes before serving.

Nutrition