Blueberry Cobbler

August 22, 2018 By Cathy — No Comments
Enjoy those end-of-summer juicy blueberries in the humble cobbler; the quintessential summer dessert.

Blueberry Cobbler

White-knuckled, teeth clenched, heels dug in the sand. That is me, holding on with all of my might, to the last days of summer.

Each year seems to go by faster than the one before and summer, well, summer seems to have just barely arrived before it’s turned on its heel to walk out the door. But I refuse to let it slip by so easily. And instead of wasting these last precious days lamenting the inevitable end, I am going to actively try to live in the moment.

Blueberry Cobbler

End of summer goals:

Be active outside everyday…anything from early morning walks to lazy beach bike rides to corn hole with the kids (and we all know that the best summer games can be won with a cocktail in hand).

Farm (or shall we say farmstand) to table. Local summer produce is at its peak right now, so take advantage. Don’t let the recipe dictate your meals, instead let the ingredients show you the way.

Catch as many sunsets as possible. With our eyes and hearts, not our phones.

Savor the beach reads. Seriously, let’s not take it all so seriously. A good beach read is the perfect escape before all the fall/holiday craziness is upon us.

Every berry, every which way. Quick, before they disappear (or even worse before they’re replaced by tasteless imposters), let’s get our berry on! Stir them into yogurt with your granola, bake them into pancakes, toss em into salads, and bake them into pies. Need a little inspiration? Meet your blueberry muse…

Blueberry Cobbler

Blueberry Cobbler

Best Ever Blueberry Cobbler!

That’s right, I said it and I’m sticking to it. This is my faaaavorite blueberry cobbler. And here’s why:

  • Blueberries at their peak are sweet and flavorful. That said, they don’t need a lot of coaxing and fussing to taste divine. I use the least amount of sugar as possible, add a squeeze of lemon, a pinch of nutmeg, and just a drizzle of vanilla to enhance the flavor, while allowing the blueberry to be the star.
  • A little corn starch goes a long way. Baking with fruit, especially berries, means a lot of juices will be released. I like to use corn starch, or even a little tapioca, to thicken those juices. Corn starch not only thickens beautifully, it doesn’t leave a chalky aftertaste and yields a gorgeous, glossy sauce.

Blueberry Cobbler

  • And oh man, that biscuit topping! Let’s be real, a bad biscuit is well, just bad. And the same goes for the biscuity topping of a fruit cobbler. It needs a tender crumb, a buttery, sugary crust, and absolutely needs to be fork or spoon friendly. Your utensil should glide through from top to bottom, no jackhammer required.
  • Portion those biscuits for easy serving. This recipe makes 6 generous portions and I simply divide the biscuit topping in six, scoop, and drop. You can divide it into 8 for smaller servings or simply sprinkle it over the top if you prefer. Any way you scoop it, make sure you brush the top generously with melted butter and sprinkle with sugar before baking.
  • Of course this bad boy can stand on its own (especially if you have any leftovers for breakfast) but c’mon…this is what vanilla ice cream was made for. A big scoop of ice cream on a warm-from-the-oven cobbler is sheer bliss.

There you have it, summer in a dish. And now go grab your book, hop on your bike, and catch that sun before it sets!

Blueberry Cobbler

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Blueberry Cobbler
Blueberry Cobbler
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Enjoy those end-of-summer juicy blueberries in the humble cobbler; the quintessential summer dessert.

Course: Specialty Dessert
Cuisine: American
Keyword: blueberry cobbler
Servings: 6 Servings
Calories: 480 kcal
Blueberry Filling
  • 2 pints blueberries (about 4 cups)
  • 1/4 cup sugar (1/3 cup if your blueberries aren't as naturally sweet)
  • 1 Tbsp lemon juice
  • 1 tsp vanilla
  • 1/4 cup corn starch
  • 1/4 tsp kosher salt
  • pinch of nutmeg
Cobbler Topping
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp kosher salt
  • 2 oz unsalted butter (1/2 stick)
  • 3/4 cup heavy cream
  • 1 Tbsp unsalted butter, melted
  • 1 Tbsp turbinado or granulated sugar
  • *vanilla ice cream for serving
  1. Preheat the oven to 400 degrees and lightly spray a 1 1/2 qt baking dish with non-stick baking spray.

Blueberry Filling
  1. Toss the blueberries with the remaining ingredients. Stir evenly to coat and pour into the prepared pan.

Cobbler Topping
  1. Whisk together the flour, baking powder, sugar, and salt. Add the butter and mix with your fingers until you have coarse meal.

  2. Stir in the cream until just combined.

  3. Drop six even scoops on top of the blueberry mixture (They'll be just touching.) Brush the tops with the melted butter and sprinkle with sugar.

  4. Place the baking dish on a lined baking sheet to catch any drips while it bakes.

  5. Bake until the cobbler is risen, golden brown, and the blueberries are bubbling about 35-40 mins. Cover the top lightly with foil if it begins too brown to deeply.

  6. Cool on a wire rack until still warm but cool enough to eat, about 10 mins.

  7. Serve warm or at room temperature, topped with vanilla ice cream if desired. Loosely cover the cobbler with aluminum foil and store at room temp for up to two days.

Recipe Notes

Special Equipment: 1 1/2 qt oven-safe dish (or similarly sized baking dish)

Nutrition Facts
Blueberry Cobbler
Amount Per Serving
Calories 480 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 66mg 22%
Sodium 307mg 13%
Potassium 345mg 10%
Total Carbohydrates 70g 23%
Dietary Fiber 4g 16%
Sugars 32g
Protein 5g 10%
Vitamin A 16.4%
Vitamin C 19.9%
Calcium 10.8%
Iron 11.3%
* Percent Daily Values are based on a 2000 calorie diet.
Blueberry Cobbler

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Filed Under: Recipe, Specialty Desserts


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