Blueberry cobbler is a family favorite for good reason! Blueberries were born to be made into baked goods like pies, but they are perhaps best when served in a cobbler. This recipe is a simple, easy-to-make cobbler that gives you crispy, crumbly topping with plenty of sweet blueberry sauce.
The cobbler might have begun its culinary life in the South, but it belongs anywhere there is fresh fruit picked right off of the bush. With a little bit of acidity to balance the sweetness, and a big helping of cobbler topping to add crumbly crispiness, this recipe for blueberry cobbler is dangerously delicious.
Best served with vanilla ice cream or just eaten with a spoon straight from the pan, try and serve this to friends and family – you won’t be able to stop yourself eating the whole thing at once.
Blueberry Cobbler Ingredients
Don’t forget to look at the recipe card at the very bottom of the page for the full recipe – you wouldn’t want to forget an ingredient!
- Fresh blueberries
- White sugar
- Almond extract
- Vanilla extract
- Lemon juice
- All-purpose flour
- White sugar
- Baking powder
How To Make Blueberry Cobbler
- Grease a 9×9 (or close equivalent) baking dish with butter
- In a medium bowl, mix together the blueberries, sugar, vanilla, and almond extracts, and the lemon juice, and then place on the bottom of the greased pan
- In a small bowl, whisk together the flour, sugar, and baking powder
- Cut the butter into the flour using a pastry blender or two forks
- Add in the milk slowly, stirring until combined
- Drop the batter using a round tablespoon over the blueberry mixture and dust with cinnamon
- Bake for 30 minutes at 375 Fahrenheit, or until it is golden brown
- Cool for 5 minutes, and then serve with vanilla ice cream on top
How To Cut Butter into the Flour
Being told to vaguely “cut the butter” into the flour often isn’t a very helpful instruction in most recipes – what does it actually mean?
To cut butter into flour means to break up the butter by mashing it into flour, so much so that the butter breaks down into smaller and smaller-sized grains that eventually become completely covered in flour.
You can cut butter into the flour using a dedicated pastry cutter, which has these specialized tines to make it easier, or you can just use two forks. The key is to be constantly pressing, mashing, and turning the mixture, trying to break the butter up into individual clumps as efficiently as you can, all without heating the butter too much to avoiding it melting.
You’ll know when you are done because the mixture will take on the texture of slightly damp sand, and there will be no solid patches of butter remaining that are bigger than pea sized.
Do You Have to Use Fresh Blueberries for This Recipe?
Every recipe always advises you to use the freshest ingredients possible when it comes to baked foods, and there is no exception here.
Fresh is best for a few reasons, but if you have to use frozen, you can toss them in the sugar just like the fresh.
However – frozen berries don’t “burst” as often as fresh, meaning that you will have less juice and sauce in the cobbler. Frozen blueberries also often are smaller and have less moisture as well compared to fresh, juicy blueberries, so all in all, that might mean less sauce.
Stick to the fresh stuff if you can find it – if you have to use frozen blueberries, maybe lower the temperature by 15 degrees Fahrenheit and cook it for a few minutes longer to make sure it cooks evenly.
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- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Karlynn Johnston
- 4 cups fresh blueberries
- 1/2 cup white sugar
- 1/2 tsp almond extract
- 1/2 teaspoon vanilla extract
- 1 tbsp lemon juice
- 1 3/4 cup all-purpose flour
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1/2 cup salted butter softened
- 1 cup milk
- Preheat your oven to 375°F
- Grease a 9×9 baking dish with butter and set aside. In a medium bowl, mix blueberries, sugar, vanilla and almond extracts, and lemon juice, then place into the bottom of the 9×9 pan.
- Cobbler Topping
- In a small bowl whisk together the flour, sugar, and baking powder.
- Cut in the butter with a pastry blender or two forks until the mixture is coarse crumbs.
- Add in the milk stirring until the ingredients are combined. Drop the batter by rounded tablespoons over blueberry mixture like dumplings. Sprinkle a little cinnamon on top.
- Bake in the oven for 30-35 minutes, until the topping is golden brown and baked all the way through, and the blueberry filling is bubbling.
- Remove and cool for 5 minutes before serving. Serve with vanilla ice cream on top.
- a little nutmeg sprinkled on top is delicious too!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.