Easy Blueberry Cobbler
This delicious blueberry cobbler is perfect for anyone who wants a warm, comforting dessert that brings the whole family together around the table. You’ll love how the sweet, juicy blueberries bubble up through that golden, pillowy topping – and it only takes 10 minutes to get it ready for the oven!
Recipe Details
Timing & Servings: Prep Time: 10 minutes, Additional Time: 50 minutes, Total Time: 1 hour, Serves: 12 people, Yield: 8 cups.
Nutrition Profile: Nut-Free, Low-Sodium, Soy-Free, High-Fiber, Vegetarian, Egg-Free.
Nutrition Facts (per serving): 241 Calories, 7g Fat, 45g Carbs, 2g Protein.
Ingredients You’ll Need
Fresh blueberries: You’ll need 6 cups of fresh, plump blueberries – they’re the star of this show! Pick through them and remove any stems, but don’t worry about washing them unless they really need it.
Sugar: 1 cup plus 6 tablespoons total – the first cup goes with the berries to make them sweet and syrupy, and the extra 6 tablespoons make the topping just right.
Lemon zest and juice: 2 teaspoons of zest and 1 tablespoon of juice from a fresh lemon adds that bright, zingy flavor that makes the blueberries pop even more.
Cornstarch: 2 tablespoons help thicken up all those delicious berry juices so your cobbler isn’t soupy.
Salt: You’ll use ¼ teaspoon twice – once for the filling and once for the topping to bring out all the flavors.
Whole-wheat pastry flour: 1¼ cups gives you a tender, slightly nutty topping that’s a little healthier than regular flour.
Baking powder: 1½ teaspoons makes that topping rise up nice and fluffy.
Ground cinnamon: Just ¼ teaspoon adds a warm, cozy spice that pairs perfectly with blueberries.
Cold unsalted butter: 6 tablespoons cut into cubes – keeping it cold is the secret to a flaky, tender topping.
Large egg: 1 egg helps bind everything together and gives the topping a lovely golden color.
Vanilla extract: 1 teaspoon adds that sweet, warm flavor we all love in desserts.
How to Make Easy Blueberry Cobbler
Step 1: Heat your oven to 375°F and spray a 13×9 glass baking dish with cooking spray. In a medium bowl, gently toss those beautiful blueberries with 1 cup sugar, lemon zest, lemon juice, cornstarch, and ¼ teaspoon salt. Keep tossing until every berry is coated with the sweet mixture. Pour everything into your prepared baking dish and spread it out evenly.
Step 2: In another medium bowl, whisk together the flour, 6 tablespoons sugar, baking powder, ¼ teaspoon salt, and cinnamon. Add those cold butter cubes and use a pastry cutter or your clean fingers to work the butter in. You want it to look like small pebbles – this creates those lovely flaky bits in your topping.
Step 3: In a small bowl, whisk the egg and vanilla until smooth and well combined. Pour this mixture into your flour and butter mixture. Using a fork, gently toss everything together until it’s just combined – don’t overmix or your topping will be tough.
Step 4: Sprinkle this crumbly topping evenly over your blueberries. Slide the dish into your preheated oven and bake for about 40 minutes. You’ll know it’s ready when the topping is golden brown and the berries are bubbling around the edges. Let it cool on a wire rack for 10 minutes before serving.
Easy and Quick Blueberry Cobbler Version
Want to make this even faster? You can use 6 cups of frozen blueberries straight from the bag – no need to thaw them first! Just add an extra 5 minutes to the baking time since they’ll be colder. You can also use regular all-purpose flour instead of whole-wheat pastry flour if that’s what you have on hand.
Serving Ideas
This cobbler is absolutely perfect on its own, but it’s even better with a scoop of vanilla ice cream melting on top. You could also serve it with some fresh whipped cream or a dollop of Greek yogurt for breakfast the next day. A hot cup of coffee or a cold glass of milk makes the perfect drink alongside.
Storage
Store any leftover cobbler covered in the fridge for up to 4 days. You can eat it cold right from the fridge, or warm individual portions in the microwave for 30-45 seconds. If you want to reheat the whole thing, pop it in a 300°F oven for about 15 minutes until warmed through.
Substitutions
No whole-wheat pastry flour? Regular all-purpose flour works just fine. You can swap the fresh blueberries for any berry you love – blackberries, raspberries, or even a mixed berry blend. If you’re out of lemon, try orange zest and juice for a different citrus twist. Butter can be replaced with the same amount of coconut oil if you keep it cold.
Pro Tips
Keep that butter cold: Cold butter is what makes your topping flaky and tender instead of dense.
Don’t overmix: Once you add the egg mixture, mix just until combined – lumps are totally fine!
Check for doneness: The topping should be golden and the fruit should be bubbling around the edges.
Let it rest: That 10-minute cooling time helps the filling set up so it’s not too runny when you serve it.
FAQs
Can I use frozen blueberries instead of fresh?
You bet! Frozen blueberries work great in this recipe. Just use them straight from the freezer – no need to thaw them first. You might need to add an extra 5 minutes to the baking time since they’ll make the dish a bit colder to start.
Why is my cobbler topping tough?
This usually happens when the topping gets overmixed after you add the egg. Once you pour in that egg and vanilla mixture, just stir it gently with a fork until it’s barely combined. A few lumps are perfectly fine!
Can I make this ahead of time?
Sure! You can assemble the whole cobbler and keep it covered in the fridge for up to a day before baking. Just add an extra 5-10 minutes to the baking time since it’ll be starting from cold.
My cobbler seems too sweet – what can I do?
If your blueberries are super sweet, you can cut back the sugar in the filling to ¾ cup instead of a full cup. Also, that lemon juice really helps balance the sweetness, so don’t skip it!
I hope you and your family love this easy blueberry cobbler as much as we do! Let me know in the comments how yours turned out – I love hearing about your baking adventures. Happy baking, friend!
