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Blueberry Cobbler

Blueberry Cobbler is bursting with delicious blueberry flavor, featuring a hint of bright lemon freshness, and finished with a light, fluffy cake topping. Super quick and easy recipe, perfect with a scoop of vanilla ice cream!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 9 servings
Course: Dessert
Cuisine: American

Ingredients

For the batter:
  • ¼ cup (57 grams) unsalted butter, melted and cooled
  • 1 cup (237 grams) buttermilk, or full-fat milk¹
  • 1 teaspoon vanilla extract
  • 1 cup (200 grams) granulated sugar
  • 1 cup (127 grams) all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon salt
For the filling:
  • 4 cups (560 grams) blueberries, don’t thaw if frozen
  • 2 cups (280 grams) wild blueberries, don’t thaw if frozen²
  • 1/2 cup (100 grams) granulated sugar
  • 4 tablespoons (32 grams) cornstarch³
  • 1 heaping teaspoon fresh lemon zest
  • 1 1/2 tablespoons fresh lemon juice, don't omit⁴
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground cinnamon
  • Coarse sugar, for topping, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Generously spray a 9×13 glass⁵ or ceramic pan with baking spray.
Make the batter:
    Cup of Yum
  1. In a 2-cup measuring glass or medium-sized bowl, mix together the cooled butter, buttermilk (or milk and vinegar), and vanilla until combined. In a separate medium bowl, whisk together the sugar, flour, baking powder, and salt. Add the wet mixture to the dry mixture, stirring until combined and no clumps are visible. Set aside.
Make the filling:
  1. In a large bowl, toss together all of the blueberries with the sugar, cornstarch (if using frozen berries), lemon zest, lemon juice, salt, and cinnamon.
Assemble:
  1. Spread blueberry mixture evenly into the prepared pan. Pour batter on top of the blueberries, carefully spreading across the top of the berries if needed (but don’t worry if it’s not all the way to the edges!). Sprinkle coarse sugar evenly over batter.
  2. Bake for 45 minutes, or until the top is golden brown and set, then use a toothpick to test in several places throughout for doneness. The golden brown crust on top can be deceiving. If the toothpick doesn’t come out clean, tent the pan with aluminum foil and place back in the oven for about 5-10 minutes, or until the tester comes out clean.
  3. Once the cobbler has been removed from the oven, let sit until just warm before serving, about 30 minutes.
  4. Serve fresh with vanilla ice cream or homemade whipped cream. Enjoy!

Notes

  • If using milk, add 1 tablespoon of vinegar.
  • If you don’t have wild blueberries, use 6 cups (840 grams, or approx 2 ½ pints) of regular blueberries.
  • If using fresh blueberries, do not add cornstarch.
  • If you’re not a fan of lemon, simply omit the zest and reduce the juice to 1 tablespoon.
  • Metal pans can react to the acidity in the blueberries and lemon, giving an unpleasant metallic taste. Use a glass or ceramic pan for this recipe.