Reader Favorites

Reader Favorites
Reader Favorites

Salad Recipes

Salad Recipes
Salad Recipes

Thanksgiving Recipes

Thanksgiving Recipes
Thanksgiving Recipes

Blueberry Cobbler

Blueberry Cobbler is easy to make from scratch. Perfect for summertime barbecues, picnics, and potlucks! serenabakessimplyfromscratch.com
I've been craving blueberries lately, and had some frozen blueberries in the freezer calling to be made into dessert, so I decided to whip up a Blueberry Cobbler last night. Blueberry Cobbler is one of those desserts that everyone loves but is super simple to make from scratch. It takes around 10 minutes to assemble, which is always a win in my book, and never lasts long!

Whenever I enjoy anything with blueberries it instantly takes me back to childhood, and Granny's kitchen. She had blueberry bushes in the backyard, and usually an ample supply of frozen blueberries in the freezer. In the summer we would go to the blueberry farm to stock the freezer for the year. Granny was always making something with blueberries, and her supply seemed endless. If she was still here today I would have taken her over Blueberry Cobbler with Vanilla Ice Cream last night, because I know she would have loved it as much as we do!

This Blueberry Cobbler is based on the Blackberry Cobbler Recipe my friend Rachelle shared with me! By far one of my favorite desserts with a scoop of vanilla ice cream,  and perfect for summertime barbecues, picnics, and potlucks!


Blueberry-Cobbler-Berries- Sugar-Flour-lemon-juice.jpg
Stir together 5 cups Fresh or Frozen Blueberries, 1/4 cup Granulated Sugar, 2 tablespoons All-Purpose or Whole Wheat Pastry Flour, and Juice of 1 Lemon. Mix until well combined.

If Blueberries are frozen let defrost in flour mixture until berries absorb flour about 10-20 minutes.
Blueberry-Cobbler-Flour-Sugar-baking-powder-salt-egg-vanilla.jpg
In a large bowl whisk together 1 cup Whole Wheat Pastry Flour or All-Purpose Flour, 1 cup Granulated Sugar, 1 teaspoon Baking Powder, and 1/4 teaspoon Salt, until well combined.
Make a well in the center of the flour, add 1 whole Egg, and 1 teaspoon Vanilla Extract, use a fork and beat egg into flour mixture until well combined and crumbly.
Blueberry-Cobbler-Filling-Cover.jpg
Place Blueberry Filling into an 8"x11" baking dish. Cover evenly with flour/egg  mixture.
Blueberry-Cobbler-Drizzle-Butter.jpg
Drizzle 1/2 cup Melted evenly over the top.
Blueberry-Cobbler-Bake.jpg
Bake in a 375 degree oven for 45-55 minutes or until cobbler is golden brown and berries are bubbly. Cobbler should be cooked through when checked with a toothpick. Place on a cookie sheet under pan to catch drips.
Blueberry-Cobbler-Golden-Brown.jpg
The pan I used is slightly smaller then an 8"x11" and bubbled over slightly. Colt hid my usual pan where I couldn't reach it. 
Blueberry Cobbler is easy to make and a family favorite with a scoop of vanilla ice cream!
Serve warm or room temperature with a scoop of vanilla ice cream! 



Yield: 10 Servings
Nutrition facts: 432 calories, 14 grams fat

Blueberry Cobbler

Blueberry Cobblers is easy to make from scratch. Perfect for summertime picnics, barbecues, and potlucks from Serena Bakes Simply From Scratch.
5 out of 5 based on 8 user ratings
prep time: 10 MINScook time: 55 MINStotal time: 65 mins

INGREDIENTS:

Filling
  • 5 cups Blueberries, Fresh or Frozen
  • 1/4 cup Granulated Sugar (Can be reduced or left out for really sweet berries.)
  • 2 tablespoons All-Purpose Flour or Whole Wheat Pastry Flour
  • 1 whole Lemon, Juiced
Cobbler Crust
  • 1 cup All-Purpose Flour or Whole Wheat Pastry Flour
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 whole Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Butter, Melted
Serving
  • Vanilla Ice Cream

INSTRUCTIONS


  1. Preheat oven to 375 degrees.
Filling
  1. Mix together blueberries, 1/4 cup sugar, 2 tablespoons flour, and lemon juice until well combined. If blueberries are frozen let thaw until flour is absorbed. Pour into an 8"x11" pan.
Cobbler Crust
  1. In a medium sized bowl stir together 1 cup flour, 1 cup sugar, baking powder, and salt. Make a well in the center of flour mixture, add egg, and vanilla. Use a fork or mixer to beat egg until well combined into flour mixture, and crumbly.
  2. Cover blueberries evenly with flour mixture.
  3. Drizzle melted butter evenly over the top.
  4. Place pan on cookie sheet to catch drips.
  5. Bake for 45-55 minutes or until the top of cobbler is golden brown, and berries are bubbly. Cobbler should be cooked through when checked with a toothpick.
  6. Serve warm or at room temperature with a scoop of vanilla ice cream if desired.
Created using The Recipes Generator

Warm Blueberry Cobbler is easy to make from scratch and perfect for summertime picnics, barbecues, and potlucks.

Blueberry Cobbler

19 comments

  1. This looks delicious!! Love you!! <3

    ReplyDelete
  2. I just tried this recipe and it was very eggy flavor. I could see uncooked egg and taste the egg. Was it something I did wrong? I baked it as stated in the recipe.

    ReplyDelete
    Replies
    1. It sounds like the egg didn't get mixed in well enought with the flour/sugar mixer and the cobbler was under cooked. The egg shouldn't be visable at all once it's mixed in with flour. Also it should be golden brown and crispy on top when baked. Sorry it didn't work the first time. -Serena

      Delete
    2. You might need to increase baking time for your oven also.

      Delete
    3. It sounds like the egg didn't get mixed in well enought with the flour/sugar mixer and the cobbler was under cooked. The egg shouldn't be visable at all once it's mixed in with flour. Also it should be golden brown and crispy on top when baked. Sorry it didn't work the first time. -Serena

      Delete
  3. Serena, I made this for my family reunion. Everyone went out of their minds coming up to me to tell me how incredible it was. None was left for me to sample so I'm making again tonight...for me :) Good job.

    ReplyDelete
    Replies
    1. Thank you so much for taking the time to let me know! I'm glad everyone loved it!

      Delete
  4. I made this for my boyfriend and I tonight and it was a hit! He loved it! Thanks:)

    ReplyDelete
  5. What is the best way to store this cobbler. Refrigerator or counter top. There are only two of us and it probably take 4 or 5 days to eat it all. I made this cobbler once and it was great, my husband loved it. Thanks for a wonderfully easy, very tasty recipe.

    ReplyDelete
    Replies
    1. Thanks so much! I'm glad you enjoyed it! I would store it in the fridge. It keeps the crust from going soggy and I just reheated the servings!

      Delete
  6. I made this and the topping was not crumbly and dry like the picture. The crust was wet like sticky muffin batter. I added a little extra vanilla; I guess I got carried away. It didn't look pretty like the picture but it tasted good. I would make this again, but be more precise with measurements.

    ReplyDelete
  7. My crust was not crumbly like the picture either. It was a wet Sticy ball of dough. My measurements were correct.

    ReplyDelete
  8. Hi Serena,
    I made the recipe exactly as shown above, and drizzled the melted butter over the topping. It was fabulous!! My husband is very picky with his cobblers and he raved over it and asked me to make another!! I used fresh blueberries that we just picked. I noticed comments about it being soggy and too eggy, not sure why except maybe because blueberries were frozen!?? I will try it with frozen one of these days and let you know! But it was so yummy as per recipe! 👍🏼

    ReplyDelete
    Replies
    1. Thanks so much Judy for taking the time to comment. I've been trying to figure that out too. I've made it with frozen without a problem, just make sure to let the berries defrost enough to absorb the flour. Have a great week, Serena

      Delete
  9. Thank you for the hint on frozen blueberries Serena! We are having company this weekend, so I will be making this again! Enjoy the eclipse! 🌒

    ReplyDelete
  10. Hi,

    Would you be able to let me know if subbing coconut oil for the butter would still help it crisp?

    ReplyDelete
    Replies
    1. Hi Rachel, I haven't tried it but it should still become crisp since it's fat. I would use a little more salt to compensate for the butter. If you try it let me know how it works out. Thanks, Serena

      Delete

Serena Bakes Simply From Scratch Copyright © 2011-2017 All Rights Reserved. Powered by Blogger.