5 from 18 votes
Old Fashioned Blueberry Cobbler
Old Fashioned Blueberry Cobbler combines fresh or frozen blueberries tossed with lemon zest and juice, layered under a tender batter enriched with buttermilk and cinnamon. Baked in butter that melts before pouring the batter, this cobbler features a golden crust with juicy fruit beneath. The balance of tangy blueberries and a subtly spiced, creamy topping makes it a comforting dessert.
Prep Time
15 mins
Cook Time
30 mins
Additional Time
15 mins
Servings:
8
-6 servings
Calories:
242 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Blueberry Ingredients
- ¾ cups granulated sugar divided
- ½ medium lemon plus more to garnish if desired, zest
- 3 cups blueberries plus a few to garnish (or frozen, do not thaw, fresh
- ½ medium lemon juice
- 1 tablespoon flour
Cobbler Ingredients
- ¾ cup all-purpose flour add 1 tablespoon for high altitude, see notes for Gluten-Free, unbleached
- 1 ½ teaspoons baking powder decrease to 1 ¼ teaspoons for high altitude
- ½ teaspoon kosher salt increase to ¾ if using unsalted butter
- ½ teaspoon ground cinnamon
- ¾ cup buttermilk I used whole, may use low-fat or make your own*
- 1 teaspoon vanilla extract
- 6 tablespoons butter room temperature; if using unsalted, add ⅛-¼ tsp additional salt, salted
Instructions
- Preheat oven to 350° F (175° C).
- Place the sugar in a medium-sized bowl. Using your fingers, mix together lemon zest with sugar until it resembles wet sand. Reserve ¼ cup.
- Stir together blueberries, lemon juice, flour, and ¼ cup reserved lemon sugar in a medium size bowl, until well coated.
- Sift together all-purpose flour, baking powder, kosher salt, cinnamon, and remaining sugar in a medium-sized bowl, until no clumps remain.
- Make a well in the center of the flour mixture and stir in buttermilk and vanilla until batter is mostly smooth, a few tiny lumps is okay.
- Add the butter to an 8x8 baking dish or any 2-3 quart baking dish (recipe may be doubled for 9x13). Place in the preheated oven until the butter is melted, 1-2 minutes. Remove from oven.
- Pour batter over the melted butter without stirring. Sprinkle blueberries evenly over the batter. If you prefer more cobbler on top, add blueberries to melted butter, then pour the batter over the berries. If desired, sprinkle 1 tablespoon coarse sugar over teh top.
- Bake the cobbler for 40 to 45 minutes, until bubbly, puffed, and golden brown. Place on a wire rack to cool for 15 minutes.Slice and serve warm, with milk or vanilla ice cream. Enjoy!
Cup of Yum
Notes
- To make homemade buttermilk, mix ½ tablespoon lemon juice or vinegar with ½ cup milk and let sit for 7-10 minutes before use.
- Double the recipe for a 9x13-inch pan for larger portions.
- Swap all-purpose flour for gluten-free blends if needed, maintaining recipe proportions.
- For a dairy-free version, use plant-based butter and milk substitutes with the homemade buttermilk method.
- Replace part of the blueberries with diced fresh or frozen peaches to vary fruit flavor and texture.
- Adjust flour and baking powder amounts for high-altitude baking, as specified in the recipe.
Nutrition Information
Serving
1serving
Calories
242kcal
(12%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
25mg
(8%)
Sodium
317mg
(13%)
Potassium
94mg
(2%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
330IU
(7%)
Vitamin C
7mg
(8%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 -6 servings
Amount Per Serving
Calories 242
% Daily Value*
| Serving | 1serving | |
| Calories | 242kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 317mg | 13% |
| Potassium | 94mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.