0 from 24 votes
Blueberry Cobbler from Scratch
It only takes 10 minutes to prep this easy Blueberry Cobbler recipe and pop it in the oven. Start with plenty of fresh blueberries, add a delicious from-scratch topping, and bake until golden brown.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings (1 cup each)
Calories: 333 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the filling:
- 3 cups fresh blueberries (see note 1)
- 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.
Cup of Yum
Notes
- Blueberries: Any combination of blueberries, blackberries, or cherries taste delicious in this cobbler. If you substitute strawberries, leave out the orange juice.
- Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
- Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be delicious.
- Yield: This recipe makes about 6 cups of cobbler, enough for 6 (1-cup) servings.
- Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
Nutrition Information
Serving
1 cup
Calories
333kcal
(17%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
158mg
(7%)
Potassium
115mg
(3%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
580IU
(12%)
Vitamin C
14mg
(16%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 333
% 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.