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

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

Preparing the Filling
Preheat your oven to 350°F. In a bowl, combine 2 cups fresh blueberries, ¼ cup granulated sugar, ½ tablespoon lemon juice, ½ teaspoon lemon zest, and 1 tablespoon cornstarch. Toss gently until the blueberries are evenly coated, then transfer the mixture to a greased baking dish.

Making the Topping
In a separate bowl, whisk together ½ cup all-purpose flour, ½ cup granulated sugar, ½ teaspoon baking powder, and ¼ teaspoon salt. Stir in ¼ cup melted unsalted butter, ½ teaspoon vanilla extract, and ¼ cup milk until a thick batter forms.

Assembling the Cobbler
Spoon the topping over the blueberry filling, spreading it gently but not completely covering the fruit—some gaps allow the filling to bubble through.

Baking
Bake for 35–40 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.

Serving
Let cool slightly before serving. Enjoy warm, optionally with vanilla ice cream or whipped cream for a classic finish.