This Blueberry Cobbler is easy to make, but hard to resist. Make this cobbler recipe with frozen or fresh blueberries, and you will enjoy it all year round!
Growing up, we had this amazing huge garden in our backyard. It was full of great delicious produce and BERRIES. Blueberries, strawberries, and raspberries that I could pick right off the bush.
My childhood is full of memories of my dad and I picking fresh berries. We would then come into the house and top them with vanilla ice cream. It is the definition of summer perfection.
That is what I am reminded of when I make this cobbler recipe and top it with ice cream. There is something so wonderfully magical about a cobbler recipe. It is like the deliciousness of a fruit pie without rolling out the crust.
This Blueberry Cobbler is an easy recipe that you will fall in love with. It can be made with fresh blueberries or frozen, making it a dessert that you can make all year round.
HOW TO MAKE BLUEBERRY COBBLER
Often cobbler recipes, like my Carmel Apple Cobbler, involve putting the crust into the bottom of the baking dish and topping it with fruit. The crust bakes up and around the fruit.
Since we are using blueberries, we opt to top the berries with the crust. This keeps the crust gorgeous and yellow, and not dyed by the blueberries during baking.
- Start this recipe by mixing the blueberries with sugar, lemon juice, and cinnamon right in the baking dish. It is important to let them sit while we are making our crust topping.
- Whisk together the flour, baking powder, and salt.
- Beat together the butter and sugar. Then beat in the milk, vanilla, and egg.
- Add the flour mixture to the wet ingredients until just combined.
- Top your blueberries with the crust, and bake.
- Remove from the oven and let sit until warm (not hot), about a half hour. Top with ice cream and serve.
FRESH OR FROZEN BLUEBERRIES
Fresh blueberries are one of my favorite snacks. But, they can be expensive, especially if you are buying them in the off season.
Frozen blueberries are amazing because they are picked and then frozen when they are at their peak of freshness. That makes them perfect in this recipe.
If you choose to use fresh blueberries, your cobbler will need less baking time, so be sure to keep an eye on it at around the 30 minute mark.
STORING AND REHEATING
This easy blueberry cobbler recipe is perfect for a party because it has 8 to 10 servings. If you are making it for your family, you may have left overs. This recipe reheats really well and is delicious the next day.
Store the leftovers (once completely cooled) in the baking dish, covered. Or you can transfer it to an airtight container. Leftovers can be reheated in the microwave or eaten cold. Eat any leftovers within 4 days of making.
OTHER GREAT DESSERTS
If you are finding your joy in baking desserts these days, you are not alone. Here are more great recipes for you to try:
If you make this blueberry cobbler recipe or any of my other desserts, leave me a comment and let me know what you think.
- 8 cups frozen blueberries or fresh (see note)
- 2/3 cup granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon cinnamon
- 2 1/2 cups all purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- Preheat your oven to 375 degrees.
- Spray a 9 by 13 inch baking dish with cooking spray. Add the blueberries, 2/3 cup sugar, lemon juice, and cinnamon. Stir to combine well. Set aside and let rest.
- In a mixing bowl whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer or a hand mixer, beat together the room temperature butter and 3/4 cup granulated sugar. Beat until light and fluffy.
- Beat in the milk, then the egg, and then the vanilla.
- Add the flour mixture and beat until just combined. The dough batter will be very sticky.
- Add the blueberry mixture to the bottom of the prepared baking dish.
- Drop the dough on top. Bake for 50 to 60 minutes or until the dough is golden brown. Remove from the oven. Let sit until no longer hot, but still warm (20 to 30 minutes) and serve with vanilla ice cream.