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Blueberry Cobbler

A quick, easy, and comforting dessert featuring a biscuit-like topping over juicy blueberries, perfect for summer gatherings or cozy breakfasts.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Filling
  • 4 cups fresh blueberries Frozen blueberries can also be used without thawing.
  • 1/2 cup granulated sugar For the filling.
  • 1 tsp lemon zest Adds brightness to the filling.
  • 2 tbsp corn starch Thickens the filling.
For the Topping
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1/4 cup granulated sugar For the topping.
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, cold and cubed Use chilled for a flakier topping.
  • 1/2 cup milk Whole milk is preferred.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease an 8-inch or 9-inch baking dish.
  2. In a large bowl, combine the blueberries, 1/2 cup of sugar, lemon zest, and corn starch. Toss gently until the berries are evenly coated.
  3. Pour the blueberry mixture into the prepared baking dish and spread into an even layer.
  4. In a separate bowl, whisk together the flour, 1/4 cup of sugar, baking powder, and salt.
  5. Cut the cold cubed butter into the dry mixture until it resembles coarse crumbs.
  6. Add the milk and vanilla extract, stirring just until combined — don’t overmix.
  7. Drop spoonfuls of the batter over the blueberry mixture, leaving spaces for steam to escape.
Baking
  1. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbly at the edges.
  2. Allow the cobbler to cool for 10–15 minutes before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. For brunch, pair with Greek yogurt and honey. Store leftovers in the refrigerator for up to 3–4 days.