Blueberry Cobbler
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There’s nothing like a juicy Blueberry Cobbler to satisfy all of your cravings! I can’t get enough of blueberries when they’re in season. And the way they get a little tart once they’re cooked? So delicious! You’ll be amazed by how fast this easy blueberry cobbler recipe is in the oven and on your plate — and how fast it disappears!
Blueberry Cobbler
We all love blueberries around here – even the dog!
You get the most glorious burst of not-too-sweet juice when you bite into one, and when it’s cooked down the syrup becomes thick and luxurious.
Paired with a sweetened, crumbly topping, I really can’t imagine a more scrumptious dessert!
I truly think that all fruits make great cobblers! Peach is another one of our favorites to use.
Sometimes it’s nice to have a cakey dessert, though – I get it! Try this dump cake with blueberries if that’s more your style.
Ingredient Notes and Substitutions
- All-Purpose Flour – Unlike a lot of other blueberry cobbler recipes out there, you do NOT need self-rising flour!
If that’s what you want to use, though, just leave out the baking powder. - Fruit Nectar – This is like a sweet, concentrated fruit juice. I recommend using peach, guava, or mango. But you can use any flavor you like best!
- Buttermilk – Make the topping light and tangy to match the filling with some buttermilk! I have a few substitutes lined up if you don’t have any at home.
- Blueberries – The star of the show! Fresh or frozen, either will do in this blueberry cobbler recipe. Also, set aside a few for garnish.
- Granulated Sugar – Don’t use a liquid sweetener substitute or the filling will be too runny. Plus, the blueberries won’t caramelize the same!
Blueberry Cobbler Recipe Tips and Tricks
- Nothing is better than fresh, seasonal berries.
Nothing! Depending on where you’re located, berries are in season from late spring to late summer. Local markets have some of the best fruit I’ve ever tasted.
But you know what? If you thaw frozen fruit in a bowl of cold water, it can soften without getting too mushy. Pat them dry, and they’re as good as fresh!
- Brighten the berries with zest and juice.
Cut through that sweetness with orange juice and zest for a little dimension and acidity.
Lemons work, too. I really recommend trying this if you have someone at the table that might be lacking a sweet tooth.
Plus, that citrus actually makes the blueberry flavors stand out!
- Nuts and oats add some great texture!
Cobblers can get a little one-note for some. Add some change in texture with chopped nuts like walnuts, almonds, or pecans!
Some people like to add coconut, too, but that would alter the flavor more than the texture. Still yummy!
- Make this easy blueberry cobbler with any fruit, any time!
Love a one-size-fits-all recipe? Then this is for you! Raspberries, strawberries, even apples!
Any fruit that tastes great in a cobbler will taste phenomenal when you let my easy blueberry cobbler recipe guide the way.
Storing and Reheating
Let any leftover blueberry cobbler cool completely before storing in an airtight container. Refrigerate it for up to 5 days and reheat in the oven at 350°F, until warm.
To get the topping crisp again, quickly broil during the last minute or so.
If you want to freeze it, wrap it really well in plastic wrap — maybe even an extra layer of aluminum for good measure!
Store for up to one month, then thaw in the refrigerator overnight.
Kitchen Tools You Will Need
- 9×9 Pan – This is the size pan I used, so try to find one this size to get the right ratio of filling to topping in each bite!
- Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Blueberry Cobbler FAQ
Blueberries! In addition, you’ll usually find some amount of sugar in the filling. Some are also thickened with cornstarch — which you’re welcome to try!
The flour topping is moistened with butter and sometimes flavored with additional sugar and seasonings. I add vanilla and fruit nectar for extra sweetness!
We have the first British settlers to thank for this fruity delight! British-American colonists reimagined the original European pie-like recipe in the 19th century, bringing us to the cobbler we know today!
It comes from the adjective “cobbled,” which is used to describe something that’s hastily thrown together and not quite smooth. It’s fitting when you think about the crumbly, uneven texture of the topping!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Cake Recipes
Blueberry Cobbler
Equipment
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar, divided
- 1 cup buttermilk
- 6 tablespoons fruit nectar, peach, mango, guava, etc.
- 1/2 cup 1 stick salted butter (melted)
- 1 teaspoon vanilla extract
- 3 cups fresh blueberries, plus a few to garnish
Instructions
- Preheat oven to 350°F. Prepare a 9×9-inch square baking dish with cooking spray, and set aside.
- In a medium bowl, combine the flour, 1 cup sugar, baking soda, baking
- powder and salt. Whisk to combine.
- Add in buttermilk and fruit nectar, then stir in butter and vanilla extract. Mix until
- combined.
- Spread mixture into a prepared baking dish and top evenly with fresh blueberries.
- sprinkle the top evenly with 1/4 cup sugar.
- Bake on the middle oven rack uncovered for 45-60 minutes, until the top is a light golden brown and a toothpick comes out of the baked batter clean.
- Allow to cool a little before serving. Garnish with a few fresh blueberries, and top with
- your favorite vanilla ice cream or whipped topping.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2023
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I love blueberries, this cobbler was the easiest I have ever made!