Blueberry Cobbler

4.45 from 20 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: blueberry cobbler, blueberry cobbler recipe

Servings:

Calories: 478kcal

Equipment

Ingredients

Blueberries

4 cups blueberries fresh or frozen
2 tablespoon all-purpose flour
½ cup sugar granulated
1 tablespoon lemon zest

Cobbler

1½ cups all-purpose flour
½ teaspoon salt or to taste
½ cup sugar granulated
2 teaspoon baking powder
6 tablespoon butter unsalted, cold, cut into tbsp sized pieces.
1 ¼ cup half and half 10% MF

US Customary - Metric

Instructions

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.
Make the dough: Whisk the flour, salt, sugar, and baking powder together in a large mixing bowl. Add the butter and cut it into the flour mixture using a pastry blender or two knives until a crumbly consistency forms.
Assemble: Add the cream and mix just until the ingredients are moistened. Use a spoon to drop dollops of dough over the blueberries.
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.

Video

Notes

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.

Nutrition