Blueberry Cobbler

This is my family’s favorite blueberry cobbler and that’s because of the super soft and fluffy cake topping that I make it with. The combination of bright and juicy blueberries with that topping (and of course, ice cream) is pure heaven!

Sometimes, the key to a good dessert (and most things in life) is to keep it simple! This beautiful berry dessert recipe is hassle free, features inexpensive ingredients, and has no unnecessary frills. It’s a classic, tried and true recipe that always makes my whole family smile – especially when I serve it with vanilla ice cream!

This classic cobbler features sweet, juicy blueberries baked beneath dollops of cakey batter until golden. Blueberries do most of the work here by infusing the batter with sweet juices to create the best fruity flavor throughout the dish. A touch of lemon zest and cinnamon makes it even more flavorful.

I absolutely love adding a soft topping on a cobbler versus a crunchy or biscuit-like one. 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 still has a mild sweet crunch over the top. It’s the best of both worlds!

How to Make Blueberry Cobbler

1. Prepare – Wash blueberries first with water. Let them dry a little on a towel or paper towel.
2. Make the blueberry mixture – Combine the blueberries with sugar, lemon, zest, and flour in a bowl. Mix everything together well, then spread it all evenly in a baking dish that’s been prepared with cold butter. 
3. Make the batter – Whisk together the egg, milk, sugar, vanilla, and melted butter until smooth. Then, whisk in the flour, baking powder, cinnamon, and salt until incorporated.
4. Let it stand – Let the batter stand for 10 minutes before adding it to the blueberries. 

5. Top the berries with batter – Drop small spoonfuls of batter all over the blueberries. Make sure that there are even amounts throughout.
6. Bake – Bake for 30-35 minutes at 375°F until the top is beautifully golden brown. 

Ingredient Substitutions and Variations

• Blueberries – Fresh blueberries are preferred, but frozen can certainly be used in a pinch.
• Using frozen blueberries: And there’s no need to defrost them, either. To prepare the frozen berries, simply smack the bag on the counter a few times to break up any that have been stuck together. Mix the frozen blueberries just like you would fresh ones and bake the very same way. 
• Lemon – DO use zest from a fresh lemon and you can use Mayer lemon if you’d like. Lemon zest adds the most delightful fresh, tangy flavor to the blueberries to help balance all of the sweetness.

Storing Recommendation

• Storing: The best way to store blueberry cobbler is in an airtight container in the fridge. If your baking dish doesn’t have a lid, simply wrap the top of it tightly with plastic wrap to stay fresh. Properly stored, blueberry cobbler will last for 4-5 days.
• Storing at room temperature: blueberry cobbler can stay at room temperature for about 24 hours. However, it’ll stay fresh much longer when kept in the refrigerator! Either way you choose to store it, be sure to keep it in an airtight container or wrapped with food wrap.
• Reheating: It’s best reheated in the microwave for 30 seconds at a time until warmed through, then it’ll be good as new!

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