Blueberry Cobbler
User Reviews
4.6
Blueberry Cobbler
Description
The filling combines granulated sugar, cornstarch, cinnamon, salt, and fresh or frozen blueberries, gently mixed with lemon juice. This base is transferred to a baking dish, creating a vibrant, sweet, and tangy layer. The topping is made from dry ingredients including flour, sugar, baking powder, and salt, mixed with heavy cream, melted butter, and vanilla extract into a soft dough.
The topping dough is portioned into mounds evenly spaced over the berry filling. A sprinkle of sugar adds slight crunch and sweetness. Baking at 375°F allows the filling to bubble and the biscuit topping to develop a golden brown crust with a soft crumb.
This cobbler is suitable as a classic fruit dessert that can serve multiple people. It can be reheated whole in the oven or served in individual portions warmed gently in a microwave. The recipe allows for flexibility in baking dish size.
The cobbler can be stored at room temperature for up to three days under cover. The recipe notes caution against freezing a fully assembled, unbaked cobbler but freezing components separately is discussed elsewhere.
Ingredients
For the Filling
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- Pinch ground cinnamon
- Pinch salt
- 30 ounces blueberries (6 cups)
- 1 tablespoon lemon juice
For the Topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup heavy cream
- ¼ cup unsalted butter melted
- ½ teaspoon vanilla extract
- 2 teaspoons granulated sugar for sprinkling
Instructions
- Preheat oven to 375 degrees F.
- Making the Filling: Whisk the sugar, cornstarch, cinnamon and salt together in a large bowl. Add the blueberries and mix gently until evenly coated; add lemon juice and mix to combine. Transfer the berry mixture to an 8-inch square baking dish (can also use a 9-inch deep-dish pie plate or 10-inch cast iron skillet).
- Make the Topping: Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the heavy cream, melted butter and vanilla together in a small bowl. Add the wet ingredients to the dry and stir until just combined and no dry pockets remain.
- Assemble and Bake: Scoop the dough into 8 equal pieces and place on the filling, evenly spaced (they should not be touching). Sprinkle each mound of dough evenly with the sugar.
- Bake until the filling is bubbling and the top is golden brown and cooked through, 35 to 45 minutes, rotating the pan halfway through baking. Transfer the pan to a wire rack and let cool for at least 20 minutes; serve warm or at room temperature. The blueberry cobbler can be stored, covered, at room temperature for up to 3 days.
Notes
- Frozen blueberries can be used without thawing.
- Store covered at room temperature for up to three days to maintain freshness.
- Reheat whole cobbler in a 350°F oven for up to 20 minutes or single servings in the microwave for 30-60 seconds.
- Freezing the cobbler assembled and unbaked is not recommended due to texture changes.
- Recommended baking dishes include an 8-inch square pan, 9-inch deep-dish pie plate, or 10-inch cast-iron skillet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 83mg | 3% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 49mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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