Blueberry Cobbler is one of those desserts that everyone loves but is super simple to make from scratch. It takes around 10 minutes to assemble, which is always a win in my book, and never lasts long!
Whenever I enjoy anything with blueberries it instantly takes me back to childhood, and Granny's kitchen. She had blueberry bushes in the backyard, and usually an ample supply of frozen blueberries in the freezer. In the summer we would go to the blueberry farm to stock the freezer for the year. Granny was always making something with blueberries, and her supply seemed endless.
If she was still here today I would have taken her over Blueberry Cobbler with Vanilla Ice Cream last night, because I know she would have loved it as much as we do!
This Blueberry Cobbler is based on the Blackberry Cobbler Recipe my friend Rachelle shared with me!
By far one of my favorite desserts with a scoop of vanilla ice cream, and perfect for summertime barbecues, picnics, and potlucks!
Stir together:
- 5 cups Fresh or Frozen Blueberries
- 1/4 cup Granulated Sugar
- 2 tablespoons All-Purpose or Whole Wheat Pastry Flour
- Juice of 1 Lemon.
If Blueberries are frozen let defrost in flour mixture until berries absorb flour about 10-20 minutes.
- 1 cup Whole Wheat Pastry Flour or All-Purpose Flour
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
Make a well in the center of the flour add:
- 1 whole Egg
- 1 teaspoon Vanilla Extract
Place Blueberry Filling into an 8"x11" baking dish. Cover evenly with flour/egg mixture.
Drizzle 1/2 cup Melted evenly over the top.
Bake in a 375 degree oven for 45-55 minutes or until cobbler is golden brown and berries are bubbly.
Cobbler should be cooked through when checked with a toothpick. Place on a cookie sheet under pan to catch drips.
The pan I used is slightly smaller then an 8"x11" and bubbled over slightly. Colt hid my usual pan where I couldn't reach it.
Serve warm or room temperature with a scoop of vanilla ice cream.
A few other favorite Cobbler Recipes you might also love are:
- Blackberry Cobbler
- Easy Peach Cobbler
- Peach Raspberry Almond Cobbler
- Caramel Apple Cobbler
- Pumpkin Cobbler
- Apple Pie Cobbler Skillet
Yield: 10
Blueberry Cobbler
Blueberry Cobbler is an easy to make recipe from scratch. Perfect for summertime picnics, barbecues, and potlucks from Serena Bakes Simply From Scratch.
5
out of 5
based on 9 user ratings
prep time: 10 Mcook time: 55 Mtotal time: 65 Mingredients:
Blueberry Filling
- 5 cups Blueberries, Fresh or Frozen
- 1/4 cup Granulated Sugar (Can be reduced or left out for really sweet berries.)
- 2 tablespoons All-Purpose Flour or Whole Wheat Pastry Flour
- 1 whole Lemon, Juiced
Cobbler Crust
- 1 cup All-Purpose Flour or Whole Wheat Pastry Flour
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 whole Egg
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Butter, Melted
instructions:
- Preheat oven to 375 degrees.
Blueberry Filling
- Mix together blueberries, 1/4 cup sugar, 2 tablespoons flour, and lemon juice until well combined. If blueberries are frozen let thaw until flour is absorbed. Pour into an 8"x11" pan.
Cobbler Crust
- In a medium sized bowl stir together 1 cup flour, 1 cup sugar, baking powder, and salt. Make a well in the center of flour mixture, add egg, and vanilla. Use a fork or mixer to beat egg until well combined into flour mixture, and crumbly.
- Cover blueberries evenly with flour mixture.
- Drizzle melted butter evenly over the top.
- Place pan on cookie sheet to catch drips.
- Bake for 45-55 minutes or until the top of cobbler is golden brown, and berries are bubbly. Blueberry Cobbler should be cooked through when checked with a toothpick.
- Serve warm or at room temperature with a scoop of vanilla ice cream if desired.
Calories
483.00
483.00
Fat (grams)
14.19
14.19
Sat. Fat (grams)
7.96
7.96
Carbs (grams)
79.63
79.63
Fiber (grams)
8.13
8.13
Net carbs
71.49
71.49
Sugar (grams)
15.57
15.57
Protein (grams)
12.45
12.45
Sodium (milligrams)
241.88
241.88
Cholesterol (grams)
51.50
51.50
©2016 Serena Bakes Simply From Scratch
23 comments
This looks delicious!! Love you!! <3
Awesome!!!
I just tried this recipe and it was very eggy flavor. I could see uncooked egg and taste the egg. Was it something I did wrong? I baked it as stated in the recipe.
It sounds like the egg didn't get mixed in well enought with the flour/sugar mixer and the cobbler was under cooked. The egg shouldn't be visable at all once it's mixed in with flour. Also it should be golden brown and crispy on top when baked. Sorry it didn't work the first time. -Serena
You might need to increase baking time for your oven also.
It sounds like the egg didn't get mixed in well enought with the flour/sugar mixer and the cobbler was under cooked. The egg shouldn't be visable at all once it's mixed in with flour. Also it should be golden brown and crispy on top when baked. Sorry it didn't work the first time. -Serena
Serena, I made this for my family reunion. Everyone went out of their minds coming up to me to tell me how incredible it was. None was left for me to sample so I'm making again tonight...for me :) Good job.
Thank you so much for taking the time to let me know! I'm glad everyone loved it!
I made this for my boyfriend and I tonight and it was a hit! He loved it! Thanks:)
What is the best way to store this cobbler. Refrigerator or counter top. There are only two of us and it probably take 4 or 5 days to eat it all. I made this cobbler once and it was great, my husband loved it. Thanks for a wonderfully easy, very tasty recipe.
Thanks so much! I'm glad you enjoyed it! I would store it in the fridge. It keeps the crust from going soggy and I just reheated the servings!
I made this and the topping was not crumbly and dry like the picture. The crust was wet like sticky muffin batter. I added a little extra vanilla; I guess I got carried away. It didn't look pretty like the picture but it tasted good. I would make this again, but be more precise with measurements.
My crust was not crumbly like the picture either. It was a wet Sticy ball of dough. My measurements were correct.
Did you add the butter to the flour mixture?
Hi Serena,
I made the recipe exactly as shown above, and drizzled the melted butter over the topping. It was fabulous!! My husband is very picky with his cobblers and he raved over it and asked me to make another!! I used fresh blueberries that we just picked. I noticed comments about it being soggy and too eggy, not sure why except maybe because blueberries were frozen!?? I will try it with frozen one of these days and let you know! But it was so yummy as per recipe! 👍🏼
Thanks so much Judy for taking the time to comment. I've been trying to figure that out too. I've made it with frozen without a problem, just make sure to let the berries defrost enough to absorb the flour. Have a great week, Serena
Thank you for the hint on frozen blueberries Serena! We are having company this weekend, so I will be making this again! Enjoy the eclipse! 🌒
My husbamd and I absolutely love this recipe! We are having friends over this weekend but they are vegan. Can I replace the egg with anything? I was thinking some applesauce?
I haven't tried it to say for sure but I know there are Vegan Egg Replacers at the Grocery Store or 1 tablespoons Ground Flax Seed with 3 tablespoons Water mixed together makes a good Egg Replacer. Let me know what you end up doing and how it works out! -Serena
This was fantastic! I did 3/4 of a recipe but used a whole egg. It fit very nicely in an 8x8 pan. I stirred the egg in with just a fork, not a mixer. I think that helped to make it nice and crumbly, not too thick and sticky. Pouring the butter over top made me nervous, but the crust was all evenly brown and crispy. I got blueberries from the store that were too soft and bland to eat raw, but they were perfect in this cobbler. My son has to eat gluten free and dairy free. I am going to try this with gluten free flour and probably Crisco instead of butter.
Just made this recipe for the first time. It came out incredible! My husband and I loved it!!
Thank-you!!
I have made this several times. My family raves about it! It’s simple, the instructions are right on, and we never have leftovers! Five stars from me!
I would use Crisco too. hate butter.
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