Easy Blueberry Cobbler
A quick and unfussy dessert that features juicy blueberries under a tender, biscuit-like topping, perfect for any occasion.
Ingredients
Blueberry Filling
- 4 cups fresh or frozen blueberries (no need to thaw frozen ones)
- 3/4 cup granulated sugar (adjust 1–2 tbsp if berries are very sweet/tart)
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch (thickens the berry juices)
- 1 pinch salt
Topping
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/3–1/2 cup milk (or buttermilk for tang)
- 1 large egg
Optional
- to taste coarse sugar for sprinkling on top
- splash vanilla in the batter
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Butter a 9x9-inch baking dish or similar-sized skillet.
- In a bowl, combine blueberries, 3/4 cup sugar, lemon juice, cornstarch, and a pinch of salt. Toss gently so berries are coated.
- Pour the blueberry mixture into the prepared dish and spread evenly.
Making the Topping
- In a separate bowl, whisk flour, 1/4 cup sugar, baking powder, and 1/4 teaspoon salt.
- Cut the cold butter into the dry mix using a pastry cutter or your fingers until the texture resembles coarse sand with pea-sized bits.
- Whisk together milk and egg, then pour into the dry mix. Stir just until combined; the batter should be thick but spoonable.
- Dollop spoonfuls of batter over the blueberries, leaving some gaps — the topping will expand and brown as it bakes.
Baking
- Sprinkle coarse sugar on top if using. Bake for 35–45 minutes, until the topping is golden and the filling is bubbling.
- Let the cobbler rest 10–15 minutes so the filling sets slightly, then serve warm.
Notes
Serve warm with vanilla ice cream or whipped cream. For brunch, pair with plain Greek yogurt and a drizzle of honey. For storage, refrigerate for up to 3–4 days or freeze for up to 2 months.