Blueberry Cobbler

This delicious blueberry cobbler is loaded with juicy blueberries and topped with our all-time favorite cobbler topping (it tastes like a buttery sugar cookie!). Serve this cobbler warm with a big scoop of vanilla ice cream.

Course Dessert

Cuisine American, Dessert

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 320kcal

Author Allison - Celebrating Sweets

Ingredients

Filling:

5 cups fresh (preferably) or frozen blueberries see note
¼ cup granulated sugar
1 tablespoon freshly squeezed lemon juice
finely grated zest of one small lemon
3 tablespoons all purpose flour OR ¼ cup if using frozen blueberries

Topping:

¾ cup granulated sugar
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon pure vanilla extract
½ cup unsalted butter melted and cooled
vanilla ice cream for serving

Instructions

Filling:

Preheat oven to 350°F.
In a large bowl, gently stir together all filling ingredients. Transfer to an 8x8 baking pan. Note: if using frozen blueberries some of the flour and sugar will settle at the bottom of the mixing bowl (it won't stick to the frozen berries). Just sprinkle the excess over the berries once you've added them to the baking dish.

Topping:

In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the blueberries. Bake for 35-45 minutes, until the berries are bubbling around the edges and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 15 minutes; the juices will thicken up a bit as it cools.

Video

Notes

Blueberries

I prefer baking with fresh berries over frozen, if possible.

If using fresh blueberries you'll need about 24oz. Dry the blueberries well before combining with the other ingredients. Feel free to adjust the sugar in the filling based on whether your blueberries are more sweet or tart.

If using frozen blueberries, use blueberries that are fairly large. Tiny wild blueberries won't hold up as well when baking. We successfully tested this recipe with Costco's organic frozen blueberries and they worked well. Do not thaw the blueberries.

Serving and storage

I recommend baking this the day you are serving it.

Serving: Allow the cobbler to cool on a wire rack for about 15-20 minutes. The juices will thicken up a bit as it cools. Serve warm with vanilla ice cream.

Storage: After cooling, store tightly covered in the refrigerator for up to 3 days. Note: the topping will soften and the filling might thin out in the days following baking.

Nutrition