Blueberry Cobbler
The berries turn thick and jammy under soft spoonfuls of golden cobbler topping. Lemon keeps their sweetness bright as the filling bubbles at the edges.
Recipe link
Prep time10 min
Cook time40 min
Total time1 hr 5 min
- Course
- Dessert
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 150
Ingredients
Blueberry Filling
- 4 cups blueberries — fresh or frozen
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter — melted and cooled slightly
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest — finely grated
Cobbler Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 2 tablespoons milk
- 2 tablespoons butter — melted and cooled slightly
Garnish
- vanilla ice cream (optional) — optional
- whipped cream (optional) — optional
Instructions
- Prepare Baking Dish: Preheat oven to 375°F. Lightly grease a 1½- to 2-quart baking dish and place it on a rimmed baking sheet.
- Make Filling: In a small bowl, stir together the granulated sugar, cornstarch, and lemon zest until evenly combined. Place the blueberries in the prepared baking dish and sprinkle the sugar mixture over them. Drizzle with the melted butter and lemon juice, then toss gently until the berries are evenly coated.4 cups blueberries, ¼ cup granulated sugar, 2 tbsp cornstarch, 1 tbsp butter, 1 tbsp lemon juice, 1 tsp lemon zest
- Prepare Topping: In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate small bowl or measuring cup, whisk together the egg, milk, and cooled melted butter. Stir the wet ingredients into the dry ingredients just until no dry pockets remain. The mixture should form a thick, soft, spoonable batter. Do not overmix.¾ cup all-purpose flour, ¼ cup granulated sugar, ¾ tsp baking powder, ¼ tsp salt, 1 egg, 2 tbsp milk, 2 tbsp butter
- Assemble Cobbler: Drop approximately 10 to 12 heaping spoonfuls of the topping evenly over the blueberry filling. Leave small gaps between the spoonfuls so the berries can bubble through as the cobbler bakes.
- Bake: Bake for 35 to 40 minutes, until the topping is deeply golden brown and the blueberry filling is bubbling around the edges and in several places near the center.
- Rest and Serve: Let the cobbler stand for 15 minutes before serving. Spoon it into bowls while still warm and serve with vanilla ice cream or whipped cream if desired.Vanilla ice cream or whipped cream
Notes
- Blueberries: Fresh blueberries should be rinsed and dried before use. Frozen blueberries may be used directly from the freezer without thawing. Break apart any frozen clumps and discard loose ice crystals. Allow approximately 5 to 10 additional minutes of baking time and rely on the center-bubbling doneness cue rather than the clock alone.
- Baking Dish: Use a 1½- to 2-quart baking dish, such as an 8-inch square or approximately 9-inch round dish. A substantially smaller or deeper vessel can delay the center from baking and cause the topping to brown before the filling is ready.
- Topping: The topping should be thick enough to hold separate spoonfuls but soft enough to drop easily from the spoon. Stir only until the dry ingredients disappear. Overmixing can make the topping tougher.
- Doneness: Bubbling only at the outer edge is not enough. The filling should bubble in several places closer to the center so the cornstarch has fully thickened the released blueberry juices.
- Cooling: Let the cobbler stand for 15 minutes before serving. It will remain warm, but the filling will settle and become easier to spoon.
- Storage and Reheating: Refrigerate leftovers in a covered container within 2 hours and use them within 3 to 4 days. Reheat individual servings in the microwave or warm the covered baking dish gently in the oven until hot.
- Serving: Serve warm with vanilla ice cream or whipped cream.
Nutrition (Approximate Per Serving)
Yield
one 1½- to 2-quart cobbler; 8 servings — Serving size: about ¾ cup
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 150
- Carbohydrates
- 23.5 g
- Protein
- 2 g
- Fat
- 5 g
- Saturated Fat
- 3 g
- Cholesterol
- 30 mg
- Sodium
- 120 mg
- Fiber
- 0.4 g
- Total Sugars
- 13 g
Equipment
- 1½- to 2-quart baking dish
- rimmed baking sheet
- medium mixing bowl
- small mixing bowl or liquid measuring cup
- measuring cups and spoons
- whisk
- wooden spoon or rubber spatula
- fine grater or zester