Blueberry Cobbler

4.75 from 4 ratings

from kristineskitchenblog.com

This Blueberry Cobbler is easy to make, with a juicy blueberry filling and a light cake batter topping. It's fresh, it's sweet, and it's completely irresistible topped with a scoop of vanilla ice cream.

Prep Time20

Cook Time50

Total Time1 10

Servings: servings

Calories: 283kcal

Ingredients

Blueberry Filling

6 cups fresh or frozen blueberries no need to thaw if frozen
3 tablespoons granulated sugar
zest of 2 lemons or 1 large lemon

Cobbler Dough

1 ¼ cups all purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup milk
5 tablespoons unsalted butter melted

Instructions

Make Blueberry Filling

Preheat oven to 350° F.
Place the blueberries in a 13x9-inch baking dish. Sprinkle the 3 tablespoons sugar and lemon zest over the top of the berries. Stir to combine and then make sure the blueberries are in an even layer in the dish. Set aside.

Make Cobbler Dough

In a medium bowl, combine the flour, ½ cup sugar, baking powder, cinnamon and salt. Whisk until well combined. Add the milk and whisk until smooth. Whisk in the melted butter.
Drizzle the batter over the top of the blueberries.
Bake for 45-50 minutes, until the cobbler dough is browned on top and dough is cooked through in the center of the baking dish (a toothpick inserted in the center of the dough should come out mostly clean, not gooey). Let cool for about 10 minutes before serving.

Video

Notes

You can halve this recipe and bake it in an 8x8-inch baking dish. The baking time will be the same.
This is best served warm from the oven. After it cools, the blueberry filling loses some of its juiciness, but it is still delicious.
Leftover cobbler may be stored in the refrigerator, covered, for up to 4 days.

Nutrition

Nutrition information is only an estimate.