Blueberry Cobbler is one of those wonderful summer desserts that is full of fresh berries and sweet, cake-like topping. The topping is one of my favorite parts of this classic dessert because it’s soft and moist. It soaks up so much blueberry flavor and becomes this perfect marriage of berries and topping. This warm dessert is so comforting, it just begs for a scoop of vanilla ice cream on top.
Incorporating beautiful summer blueberries makes any treat so special and my Blueberry Muffins are still my personal favorites. Although, sweet and crunchy Lemon Blueberry Galette is not far behind.
BLUEBERRY COBBLER
The simplest things are often the best ones, and I’m not just talking about this cobbler. Beauty is often found in the simplest things in nature, in people, and in food, of course. This blueberry cobbler is the perfect example of a simple dessert that is just beautiful.
This classic dessert is a simple combination of blueberries topped with cinnamon flavored batter and baked until golden. Blueberries do most of the work here by infusing the batter with sweet juices and creating one perfect bite. A touch of lemon zest and cinnamon makes it even more flavorful.
I absolutely love the soft topping on a cobbler versus crunchy or biscuit-like. Soft, cake-like topping has such a pleasant texture when combined with juicy blueberries. The topping becomes moist on the bottom, where it’s infused with blueberries, and has a mild sweet crunch over the top.
The best part is when you top this hot blueberry cobbler with vanilla ice cream and let it melt for a couple of minutes. This dessert becomes the perfect experience that will warm your soul with each bite.
HOW TO MAKE BLUEBERRY COBBLER
Start by preheating the oven to 375°. Grease a 9×13 casserole dish with cold butter, rubbing it all over the bottom and up the sides.
Prepare the batter: whisk together liquid ingredients first, and then whisk in dry ingredients until completely incorporated. Let the batter stand for about 10 minutes before adding it to the blueberries.
Prepare blueberries: make sure to wash blueberries first and shake off excess water. Combine blueberries with sugar, lemon, zest, and flour in a bowl. Mix it well and then spread it all evenly in the prepared baking dish.
Drop small spoonfuls of batter all over the blueberries, make sure that there are even amounts throughout.
Bake for 30-35 minutes, until the top is beautifully golden-brown.
CAN I USE FROZEN BLUEBERRIES?
If you don’t have access to fresh blueberries, you can absolutely use frozen blueberries. No need to defrost them first but do smack the bag on the counter a few times to break up any that have been stuck together. (And get some of that frustration out.)
Mix frozen blueberries just like you would fresh blueberries and bake the same way.
HOW TO STORE BLUEBERRY COBBLER
The best way to store cobbler is in the refrigerator. Keep leftovers in the same container that it was cooked in or transfer it into a food storage container. Either way, make sure to cover it with a lid or plastic wrap.
Many people wonder if blueberry cobbler has to be refrigerated. The answer it no but it is preferable. If it’s left on the counter the shelf life will be much shorter because blueberries will start to go bad within a day or two (depending on conditions). To extend the shelf life of blueberry cobbler, do keep it refrigerated.
You can store blueberry cobbler in the refrigerator for 4-5 days.
It’s easily reheated in the microwave-safe bowl for about 30 seconds at a time, until hot.
SOME MORE RECIPES TO TRY
White Chocolate Blueberry Cheesecake
Cheesecake Layered Blueberry Crumb Cake
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Blueberry Crumble
Blueberry Cobbler a wonderful summer desserts that is full of fresh berries and sweet, cake-like topping.
Ingredients
Blueberries:
- 5 cups blueberries (about 28 oz)
- 1 lemon - zest only
- 1/3 cup white granulated sugar
- 3 tbsp flour
Batter:
- 1 egg
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted
- 1 cup all purpose flour
- 3/4 cup white granulated sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
Preheat oven to 375°. Grease a 9×13 casserole dish with cold butter, rubbing it all over the bottom and up the sides.
Batter:
Whisk egg, milk, white granulated sugar, vanilla extract, and melted butter together until smooth.
Add flour, baking powder, cinnamon, and salt and whisk until completely incorporated.
Let the batter stand for about 10 minutes before adding it to the blueberries.
Blueberries:
Wash blueberries first and let them dry a little on a towel.
Combine blueberries with sugar, lemon, zest, and flour in a bowl. Mix it well and then spread it all evenly in the prepared baking dish.
Cobbler:
Drop small spoonfuls of batter all over the blueberries, make sure that there are even amounts throughout.
Bake for 30-35 minutes, until the top is beautifully golden-brown.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
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