Bursting with sweet, juicy blueberries and topped with a golden, flaky cobbler crust, this Blueberry Cobbler is the perfect dessert for any occasion. Simple to prepare and loaded with fresh, vibrant flavors, this dish pairs beautifully with a scoop of creamy vanilla ice cream or a dollop of whipped cream. Perfect for summer gatherings or cozy nights in, it’s sure to become a cherished recipe in your collection!
Why You’ll Love This Recipe
If you’re craving a dessert that’s simple to make yet bursting with flavor, this Blueberry Cobbler is a must-try. Featuring juicy, sweet-tart blueberries topped with a tender, golden-brown biscuit crust, this cobbler is the epitome of comforting indulgence. Whether you’re serving it at a summer barbecue or enjoying it cozy at home during winter, it’s a dessert that shines year-round. Plus, it pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent experience.
Key Ingredients
Blueberries: Fresh or frozen, these little gems create a vibrant, juicy base. Their natural sweetness and tartness make them the perfect fruit for cobbler.
All-Purpose Flour: Used to thicken the blueberry filling and as the base for the buttery biscuit topping.
Granulated Sugar: Adds sweetness to both the filling and the cobbler topping, balancing the natural tartness of the blueberries.
Lemon Zest: Provides a fresh, citrusy brightness that enhances the blueberries’ flavor.
Unsalted Butter: Cold butter creates a flaky, tender topping that contrasts beautifully with the juicy filling.
Half and Half: Adds richness to the biscuit topping, ensuring a soft, moist texture.
Baking Powder: Gives the cobbler topping its light, fluffy rise.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Preparing the Blueberry Filling
Preheat the Oven:
Set your oven to 375°F (190°C) to preheat while you prepare the cobbler. This ensures even baking.
Toss the Blueberries:
In a medium bowl, combine:
4 cups of blueberries
2 tablespoons of all-purpose flour
½ cup of granulated sugar
1 tablespoon of lemon zest
Gently toss to evenly coat the blueberries with the mixture. This step thickens the juices and balances the sweetness with a hint of citrus.
Transfer to Baking Dish:
Pour the coated blueberries into an 8 or 9-inch square baking dish.
Spread them out evenly to form a base layer.
Preparing the Cobbler Topping
Mix the Dry Ingredients:
In a large bowl, whisk together:
1½ cups of all-purpose flour
½ teaspoon of salt
½ cup of granulated sugar
2 teaspoons of baking powder
Cut in the Butter:
Add 6 tablespoons of cold, unsalted butter (cut into small pieces).
Use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
Add the Liquid:
Pour in 1¼ cups of half and half.
Stir gently until just moistened. The dough should be sticky and lumpy – avoid overmixing.
Assembling and Baking the Cobbler
Assemble:
Drop spoonfuls of the dough over the blueberry layer in the baking dish. Leave small gaps between the dollops to allow the blueberries to bubble through during baking.
Bake:
Place the dish in the preheated oven.
Bake for 35-40 minutes or until:
The topping is golden brown.
The blueberries are thick and bubbling around the edges.
Test the topping with a toothpick; it should come out clean.
Serving
Cool Slightly:
Let the cobbler cool for about 10 minutes to allow the juices to thicken further.
Serve:
Enjoy warm, optionally garnished with:
A sprinkle of powdered sugar
A scoop of vanilla ice cream for a delightful contrast of textures and temperatures.
Serving Suggestions
Blueberry cobbler is incredibly versatile when it comes to serving. Here are some ways to enjoy it:
Classic Pairing: Serve warm with a scoop of vanilla ice cream. The cold creaminess contrasts beautifully with the warm, juicy berries and fluffy topping.
Extra Indulgent: Add a drizzle of caramel or a sprinkle of powdered sugar for a gourmet touch.
Light Option: Pair with a dollop of lightly sweetened Greek yogurt or whipped cream.
Breakfast Treat: Enjoy leftover cobbler the next morning with a spoonful of plain yogurt for a sweet start to your day.
Storage Tips
Refrigeration: Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven for that fresh-from-the-oven warmth.
Freezing: This cobbler can be frozen after baking. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until warm.
Make-Ahead Option: Prepare the blueberry filling and cobbler topping separately. Store the filling in the refrigerator and the topping in the freezer until ready to bake. Assemble and bake fresh for the best results.
Variations
Mixed Berry Cobbler: Substitute some of the blueberries with raspberries, blackberries, or strawberries for a medley of flavors.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for both the filling and topping.
Healthier Version: Reduce the sugar slightly and use whole-wheat flour in the topping for a heartier dessert.
Citrus Upgrade: Add a tablespoon of fresh orange zest along with the lemon zest for a citrusy twist.
Nutty Topping: Stir in chopped pecans or almonds into the topping mixture for added crunch and flavor.
Conclusion
This Blueberry Cobbler is the ultimate dessert for any occasion. With its combination of juicy blueberries, buttery biscuit topping, and effortless preparation, it’s bound to become a favorite in your home. Whether you customize it with mixed berries, add a nutty twist, or keep it classic, you’ll be savoring every bite. So grab your baking dish and let’s create this mouthwatering masterpiece—your taste buds will thank you!
Blueberry Cobbler
Ingredients
- 4 cups blueberries fresh or frozen
- 2 tbsp all-purpose flour for the blueberry filling
- 0.5 cup granulated sugar for the blueberry filling
- 1 tbsp lemon zest
- 1.5 cups all-purpose flour for the cobbler topping
- 0.5 tsp salt or to taste
- 0.5 cup granulated sugar for the cobbler topping
- 2 tsp baking powder
- 6 tbsp unsalted butter cold, cut into tablespoon-sized pieces
- 1.25 cups half and half 10% milk fat
Instructions
- Preheat your oven to 375°F (190°C). In a medium bowl, combine blueberries, all-purpose flour, granulated sugar, and lemon zest. Toss gently to coat. Transfer the mixture to an 8 or 9-inch square baking dish, spreading it evenly to form the base layer.
- In a large bowl, whisk together flour, salt, granulated sugar, and baking powder. Add cold butter and use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Pour in half and half and stir gently until just moistened. Avoid overmixing.
- Drop spoonfuls of the cobbler dough over the blueberry layer in the baking dish, leaving small gaps to allow the blueberries to bubble through during baking. Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the blueberries are thick and bubbling around the edges. Test the topping with a toothpick; it should come out clean.
- Let the cobbler cool for about 10 minutes to allow the juices to thicken further. Serve warm, optionally garnished with a sprinkle of powdered sugar or a scoop of vanilla ice cream.
