Classic Blueberry Cobbler
This old fashioned cobbler recipe is filled with juicy blueberries and topped with a crispy biscuit topping. Made with simple ingredients you probably have on hand, it's a timeless classic that will leave everyone wanting seconds.
Servings: 8
Calories: 411kcal
Ingredients
Fruit Filling Ingredients
- 6 cups fresh blueberries rinsed, drained & patted dry
- 1 tablespoon fresh lemon juice
- zest of 1 lemon about 1 teaspoon
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- ⅛ teaspoon ground cinnamon
Topping Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- ½ cup unsalted butter (1 stick), room temperature and cut into cubes
- ½ cup milk
- 2 teaspoons coarse sugar for sprinkling optional
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray a 13x9 baking dish with cooking spray and set aside.
How to Make the Fruit Filling
- Place blueberries, lemon juice and zest in a large bowl and stir to combine.
- In a small bowl, whisk together ½ cup sugar, 1 tablespoon flour and cinnamon. Sprinkle over berries and toss gently to coat.
- Transfer the berries to the prepared baking dish.
How to Make the Topping
- In a medium bowl, whisk together flour, 1 cup sugar, baking powder and salt. Add the cubed butter, working it into the flour mixture until small pea-sized crumbles form.
- Gradually add milk, stirring after each addition, until well combined.
- Spoon the topping onto the blueberries, carefully spreading it slightly. The mixture will be thick but will continue to spread while baking.
- Bake for 40-45 minutes or until the top is golden brown.
Notes
- Frozen berries can be used in place of fresh ones. I like to thaw them first so I can drain off the excess liquid.
- If using frozen berries, look for “wild berries” - they are smaller in size and sweeter.
- For a fancier look, sprinkle the batter with coarse or sparkling sugar before baking.
- This recipe is great with blackberries or a mixed berry blend.
- Best served warm and pairs well with a scoop of vanilla ice cream.
- Place leftovers in an airtight container or cover the pan tightly with plastic wrap and store in the refrigerator for up to 4 days.
Nutrition
Calories: 411kcal | Carbohydrates: 75g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 157mg | Potassium: 290mg | Fiber: 3g | Sugar: 50g | Vitamin A: 430IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 2mg