This recipe is everything you could ever want in a blueberry cobbler! Sweet, jammy fruit on the bottom, & a fluffy cake-y topping!
It’s blueberry season!! Yay!
Blueberries are at their absolute peak right now, so I’m all about baking up my favorite blueberry recipes.
Blueberry pie, lemon blueberry scones, and blueberry muffins are just a few of these, and today I’m adding this off-the-charts blueberry cobbler recipe to the ranks.
This honestly came out even better than I expected when I first started planning this post. It was one of those where I did a double-take when I tasted it for the first time- I was like, “oh dang!”
The filling is jammy and toothsome, with just the right amount of sweetness and so much incredible blueberry flavor. And the topping is light, fluffy, and cake-y.
Super-simple to make and there’s plenty of it!
It’s a perfect summer dessert- but I also like to sneak leftovers for breakfast! Hey it’s mostly fruit, right?
WHAT IS BLUEBERRY COBBLER?
“Cobbler” can have a few different definitions, but it’s almost always served from a baking dish, and the bottom layer consists of cooked fruit.
The top layer is where you get into some differing opinions.
- like a pie crust,
- a kinda savory, thick, biscuit-like topping,
- or more of a fluffy, sweeter cake-like topping.
This recipe bakes up kind of like a combination of those last two, but I’d place it slightly more on the cake-y side.
I absolutely LOVE it and I think you will too.
HOW TO MAKE BLUEBERRY COBBLER
There are 2 components to this recipe:
Let’s start with the filling.
This is pretty much just a homemade blueberry pie filling, but it works just as well in a cobbler.
It’s very easy to make and it can be done with fresh blueberries or frozen. (If you use frozen berries, you do NOT have to thaw them first.)
Place the berries in a big pot along with sugar, cornstarch, and the seeds and peel of a lemon.
The lemon peel and seeds act as a thickener, as does the cornstarch. Blueberries give off a ton of juice and you want that to get thick and jammy.
Remove the lemon peel with a veggie peeler and place it in a square of cheesecloth along with the seeds. Then tie it up into a sachet so it’s really easy to fish out later.
(Cheesecloth is a great kitchen tool; here’s a link to get yourself some if you don’t already have it: cheesecloth.)
Cook this mixture, stirring occasionally, until the berries have softened and the juices are syrupy and thick. It should look like this:
Then season it with a little bit of lemon juice, to bring out the fresh, fruity flavor.
Transfer this filling into a 1 3/4-quart baking dish, and now it’s time for the topping! I told you this would be easy!
Place flour, sugar, baking powder, and salt in a medium bowl and give them a quick whisk just to get them combined.
Next, start stirring in the melted butter. Once it’s mostly combined, start drizzling in milk.
Use whatever kind of milk you keep in your fridge. Skim, low-fat, whole, doesn’t make much difference at all!
Once you have a smooth, thick batter, drop it in dollops over the top of the filling.
Then whisk the whole thing into the oven to bake.
(Pro tip: place your baking dish on a large tray to catch any drips, in case the filling bubbles over!)
You’ll know it’s done when the cobbler topping feels set & a little springy, and has a beautiful golden brown color.
HOW TO SERVE
Honestly, I’d take this blueberry cobbler any way I can get it! Hot, cold, or anyplace in between.
But my favorite way to enjoy it is warm from the oven, with a scoop of vanilla ice cream on top. The contrast between temperatures, textures, and flavors is just heavenly.
Or you can just garnish your cobbler with a dusting of powdered sugar, or sprinkle a pinch of sparkling sugar or demerara sugar on top before baking. A dollop of whipped cream is really nice too!
IS THIS RECIPE HEALTHY?
Check out the nutritional info in the recipe card below, and I’ll allow you to judge.
But do note that this dish contains no eggs, so if you are looking for something to make for someone with a sensitivity or allergy, this is a great choice.
While I haven’t tried it myself, I do think that this recipe could adapt well to a gluten-free version. Just look for a gluten-free flour blend that subs 1:1 for regular flour.
And if you’d like to make this dairy-free and vegan, use dairy-free butter and milk products that sub 1:1 for regular dairy.
SHELF-LIFE & STORAGE
This cobbler can be left at room temperature for a few hours, but if you have any leftovers it’s best to refrigerate them. They should keep (chilled) for at least a week or so.
You can also freeze it. I would advise freezing it after baking, not before. Just because of the baking powder (you generally want to bake things with chemical leaveners right away).
Cover it tightly and it should last in the freezer for a month or two and can be thawed at room temperature.
Enjoy cold, at room temperature, or reheated in a 170-degree oven or in the microwave until warmed through.
A FEW MORE OF MY FAVORITE SEASONAL SUMMER FRUIT DESSERTS:
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For the Blueberry Filling:
- 4 pounds (1814.37 g) blueberries, (fresh or frozen)
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- peel & seeds from 1 lemon,, tied up in a square of cheesecloth
- 1 teaspoon (5 g) lemon juice
For the Cobbler Topping:
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1/4 teaspoon (1.5 g) kosher salt
- 1/2 cup (113.5 g) unsalted butter,, melted
- 1/2 cup (122 g) milk, (whatever kind you have)
To Make the Blueberry Filling:
- Place the blueberries, sugar, cornstarch, and lemon peel & seeds (in their cheesecloth sachet) in a large pot and cook (stirring) until syrupy & thick (approx. 15 minutes).
- Remove from the heat and stir in the lemon juice.
- Transfer the filling to a 1 3/4-quart baking dish.
To Make the Cobbler Topping:
- Place the flour, sugar, baking powder and salt in a medium bowl and whisk to combine.
- Whisk in the melted butter until almost fully incorporated, then drizzle in the milk, a little at a time, whisking, until smooth.
- Drop dollops of the batter over the blueberry filling, and bake the cobbler until the topping is springy to the touch and golden brown on top (approx. 40 to 50 minutes).