Blueberry Cobbler

There is nothing quite like a homemade Blueberry Cobbler! Using fresh or frozen blueberries, you can enjoy this treat any time of the year. Warm, saucy blueberries spiked with fresh lemon zest, a golden brown buttery topping; this time grandma will be asking for your recipe!

Easy Blueberry Cobbler Recipe

I’m a sucker for cobbler. It’s exactly where my mind goes when I see all the gorgeous seasonal fruits in the summer! Living up in Canada we don’t exactly get fresh produce all year long. When the summer time rolls around and all the vibrant, sweet, fresh fruit starts to roll through, my heart soars.

I’ve tried a rise-to-the-top style cobbler before, so I decided to give this classic method a try. It was absolute perfection! I can’t decide which version I like best. This method gives you a buttery, melt-in-your-mouth satisfaction that I’m always craving. Paired with those fresh blueberries that burst with juice as they bake, then thicken into sauce that will melt in with your vanilla ice cream; it’s heaven in a bowl.

• Blueberries – Fresh or frozen.
• Flour – All-purpose or self-rising flour. If you’re using self-rising flour you can skip the baking powder and salt.
• Sugar – Granulated.
• Lemon – Fresh lemon for zest. Trust me on this one! It’ll add incredible flavor to your cobbler.
• Salt – To taste.
• Baking powder – Make sure it’s powder, not use baking soda.
• Butter – Unsalted butter and cold.
• Half and half – This is half cream and half milk, sitting around 10%MF you can use milk all the way to heavy cream for this recipe.

How To Make Blueberry Cobbler

1. Toss the berries: Preheat the oven to 375°F. Toss the blueberries with the 2 tablespoons of flour, sugar, and lemon zest in a medium bowl. Pour the blueberries into an 8 or 9 inch square baking dish.
2. Make the dough: Whisk the flour, salt, sugar, and baking powder together in a large bowl. Add the butter and cut it into the flour mixture using a pastry blender or two knives until a crumbly consistency forms.
3. Assemble: Add the cream and stir/mix just until the ingredients are moistened. Use a spoon to drop dollops of the dough over the blueberries.
4. Bake: Transfer the pan to the oven and bake for 35-40 minutes, or until the top is golden brown and the blueberries are bubbly. Serve with a sprinkle of powdered sugar or a scoop of vanilla ice cream.

Fresh Or Frozen Blueberries?

By tossing the blueberries with flour, you won’t have to worry about ending up with a watery cobbler. Not even if you use frozen blueberries! Whether you use fresh or frozen, any juice that comes out will bubble up with both the flour and sugar to create a lovely thickened and sweet sauce to accompany your cobbler.

The main concern with freezing fruit is the amount of liquid that comes off once they thaw. The best way to combat this is to use the blueberries straight out of the freezer; they’ll be much easier to handle than thawed berries. So, enjoy this cobbler any time of the year! It’ll taste fantastic no matter which state your berries start out.

What Is A Cobbler?

With so many different tweaks and variations on the classic cobbler, I’ve always wondered what the the definition of a truly traditional cobbler is. After some internet sleuthing, I’ve come to find that the definition is so broad it truly does encompass all the varieties you see depending on who you ask.

It is simply a filling, either with fruits or sometimes with savory ingredients, then topped with batter, biscuits, or even dumplings. That’s it, folks! You really can get creative with your cobbler creations and still have it fall under that broad, traditional umbrella.

Can I Use Other Fruits?

You really can replace the blueberries in this recipe with so many fantasic fruits and still end up with a mouth-watering result without changing any of the other ingredients. If, for personal preference reasons, you’d like add more or less sugar to the fruits depending on their own sugar content, that would be the only thing you’d may have to change.

• Cherries
• Strawberries, blackberries, and/or raspberries
• Rhubarb
• Apples
• Pears
• Peaches
• Apricots

What Type Of Pan Can I Use?

An 8″ or 9″ square dish will work, I used an 11×6-inch dish. No harm there, right? Even a 10″ square pan will do the trick; this isn’t designed to be a gorgeous dessert standing high on the plate. This is meant to be a beautiful mess. I’ve also made cobbler in an oven-safe skillet, such as cast iron, and it made for such a lovely presentation.

With a recipe like this, anything that is oven safe will work. Truly. It’s versatile and so forgiving with the cooking process; a characteristic so unlike other baked goods.

Leftovers

Let your blueberry cobbler fully cool down to room temperature before storing. It’s best to store it wrapped with plastic wrap in the dish you’ve baked it in. It can become a bit of a mess scooped into a separate container. You can keep your cobbler on the counter at room temperature, away from direct sunlight, for 3 days. It’ll also last up to 1 week in the fridge.

To reheat, you can pop it back in the oven at 300°F for 5-10 minutes, or zap it in the microwave for a few seconds at a time until warm. Top with a scoop of ice cream and enjoy!

Freezing

Baked

Let the cobbler fully cool down to room temperature. Wrap the pan well with both plastic wrap and then foil. Your cobbler will last 6-8 months frozen.

Allow the cobbler to thaw completely at room temperature, then bake it in the oven at 300°F for 10 minutes or until warmed.

Unbaked

After assembling, wrap the cobbler well with both plastic wrap and foil. Freeze the cobbler for 6-8 months.

To bake, allow the blueberry cobbler to fully thaw at room temperature. Since everything is already assembled, you won’t have to worry about the blueberries becoming difficult to work with after thawing. Follow the recipe directions as per the recipe card to bake.

Looking For More Baked Goods? Try These:

• Cherry Cobbler
• Apple Dumplings
• Peach Pie
• Strawberry Rhubarb Pie
• Peach Cobbler
• Mini Blueberry Galettes
• Lemon Blueberry Scones
• Blueberry Coffee Cake
• Strawberry Rhubarb Crisp