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Blueberry Cobbler
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Blueberry Cobbler

Nothing captures the taste of summer quite like a warm, bubbling Blueberry Cobbler. This comforting dessert is loaded with juicy blueberries, topped with a golden-brown, buttery biscuit topping, and served best with a scoop of vanilla ice cream.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 310kcal
Cost $6–$8

Ingredients

For the blueberry base

  • 4 cups fresh or frozen blueberries
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon optional

For the cobbler topping

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter cut into cubes
  • ⅓ cup whole milk or buttermilk
  • ½ teaspoon vanilla extract

Optional for serving

  • Vanilla ice cream or whipped cream

Instructions

  • Preheat the oven to 375°F (190°C) and lightly grease your baking dish or skillet.
  • Make the blueberry base: In a large bowl, toss the blueberries with sugar, cornstarch, lemon zest, lemon juice, and cinnamon (if using). Pour the mixture into your baking dish and spread evenly.
  • Prepare the cobbler topping: In another bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Add in the cold butter cubes and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
  • Add wet ingredients: Stir in the milk and vanilla extract until just combined. Don’t overmix — the dough should be thick and slightly lumpy.
  • Top the berries: Drop spoonfuls of the dough evenly over the blueberry mixture. It doesn’t need to cover the entire surface — leave some gaps for the berries to bubble through.
  • Bake the cobbler: Place the dish in the oven and bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  • Cool and serve: Let the cobbler cool for about 10 minutes before serving. Best enjoyed warm with a scoop of vanilla ice cream.

Notes

  • Use cold butter for the topping — it helps create that perfect biscuit-like texture.
  • Don’t overmix the dough or the topping will be dense instead of light and tender.
  • Let it rest after baking so the juices can thicken slightly before serving.
  • Make it ahead: You can prepare the blueberry base a few hours early and refrigerate it until you’re ready to top and bake.