Blueberry Cobbler
This simple blueberry cobbler pairs a sweet, juicy blueberry filling with a golden, buttery topping for a simple yet irresistible dessert.
This blueberry cobbler is the perfect balance of sweet, juicy fruit and a golden, buttery topping that bakes up light and tender. Fresh blueberries are brightened with a touch of lemon, then tucked under spoonfuls of batter that spread into a crisp, golden crust as it bakes. It’s a comforting, old-fashioned dessert that comes together easily and tastes just as good warm with a scoop of vanilla ice cream as it does on its own.
Servings
6
Prep Time
15 minutes
Cook Time
35-40 minutes
Total Time
50-55 minutes
Ingredients
For the Filling
2 cups fresh blueberries
1/4 cup granulated sugar
1/2 tablespoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon cornstarch
For the Topping
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 cup milk
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C).
Prepare the Filling
In a large bowl, combine the blueberries, 1/4 cup sugar, lemon juice, lemon zest, and cornstarch. Mix well until the blueberries are evenly coated. Pour the blueberry mixture into an 8×8 inch baking dish.
Make the Topping
In another bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt. Add the melted butter, vanilla extract, and milk to the dry ingredients. Stir until just combined. The batter will be thick.
Assemble the Cobbler
Drop spoonfuls of the batter over the blueberry filling. It doesn’t need to cover the blueberries completely; it will spread as it bakes.
Bake
Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
Serve
Let the cobbler cool for a few minutes before serving. It’s delicious on its own or with a scoop of vanilla ice cream.
In a large bowl, combine the blueberries, 1/4 cup sugar, lemon juice, lemon zest, and cornstarch. Mix well until the blueberries are evenly coated.
Pour the blueberry mixture into an 8×8 inch baking dish.
In another bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt. Add the melted butter, vanilla extract, and milk to the dry ingredients. Stir until just combined. The batter will be thick.
Drop spoonfuls of the batter over the blueberry filling. It doesn’t need to cover the blueberries completely; it will spread as it bakes.
Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
