Blueberry Cobbler from Scratch
User Reviews
5
Blueberry Cobbler from Scratch
Description
This Blueberry Cobbler recipe starts with fresh blueberries combined with orange juice and sugar to create a moist, slightly tangy filling. The topping is made by creaming softened butter with sugar until pale and fluffy, then mixing in egg and vanilla. Flour, baking powder, and salt are folded in to form a batter that drops by spoonfuls over the berry mixture. Baking at 375 degrees Fahrenheit for about 35 to 40 minutes develops a golden, slightly crisp top and heats the filling through.
The texture contrast between the soft, fruity base and the tender, slightly cakey topping is the hallmark of this cobbler. The orange juice enhances the berries' natural brightness without overwhelming sweetness. Serving with vanilla ice cream or whipped cream adds creaminess and coolness that complements the warm dessert.
While blueberries are recommended, substitutions like blackberries or cherries can be used with minor changes such as omitting the orange juice for strawberries. Softening butter gently in the microwave helps achieve the right creaming texture. Leftovers keep well refrigerated for up to three days and can be reheated before serving to regain warmth and softness.
Ingredients
For the filling:
- 3 cups blueberries see note 1, fresh
- 1/3 cup orange juice
- 3 tablespoons granulated sugar
For the topping:
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1/2 cup butter softened (see note 2)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- vanilla ice cream for serving, optional (see note 3)
Instructions
- Preheat oven to 375 degrees. In a medium bowl, add blueberries, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
- In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
- Beat in egg and vanilla extract. Working in batches, add 1/3 of the flour mixture at a time, beating well after each addition.
- Drop rounded tablespoons of batter over the blueberry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
- Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
Notes
- Substitute blackberries or cherries without orange juice; if using strawberries, omit the orange juice for best flavor balance.
- Soften butter gently in the microwave at low power to achieve proper texture for creaming.
- Serve warm topped with vanilla ice cream or whipped cream for added richness.
- Store leftovers covered at room temperature the day of baking; refrigerate covered for up to 3 more days and reheat before serving if desired.
- Yield is about 6 cups, enough for six 1-cup servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 333kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 158mg | 7% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 14mg | 16% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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