Old Fashioned Blueberry Cobbler
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Old Fashioned Blueberry Cobbler is awesome and simple: just buy enough blueberries to cover a pan at least an inch deep and then add super soft dough that bakes to a really crispy buttery crust on top. Especially delicious when served warm out of the oven and topped with vanilla ice cream!
This is a classic American dessert made with fresh blueberries. Quick & easy to prepare, blueberry cobbler is the perfect way to use up ripe fresh berries. The blueberries are perfectly jammy, and the batter bakes up with a chewy, buttery crust around the edges, a slight crispness on top, and soft, juice-soaked biscuityness underneath where it meets the fruit. It’s pretty great and not soggy at all.
I always mean this as a dessert, but I somehow end up baking this blueberry cobbler for breakfast so you decide what it is for you. It’s close to my heart because it’s such an old-fashioned simple berry cobbler recipe that our grandmothers made for years and I want the tradition to go on.
Cobbler is better than a pie!
I’ll still eat a blueberry pie – don’t get me wrong but I’ll be lying if I didn’t wish it was a blueberry cobbler instead every time. I’m not sure if cobbler is just the natural evolution of a pie, or which one came first but I do know which one is better: blueberry cobbler!
With pies, sometimes the pie crust is so thick that it takes away from the overall enjoyment of the dish. Cobbler on the other hand has the appropriate crust to filling ratio. Or well it’s biscuit on top but still. I have a feeling that a cobbler was invented by someone trying to redeem a dropped pie: a crisp, flaky, all butter cobbler crust just can’t be beat!
Blueberry Cobbler
Blueberry cobbler
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Old Fashioned Blueberry Cobbler
Blueberry Cobbler is awesome and simple: just buy enough blueberries to cover a pan at least an inch deep and then add super soft dough that bakes to a really crispy buttery crust on top. Especially delicious when served warm out of the oven and topped with vanilla ice cream!
Prep Time
20minutes mins
Cook Time
30minutes mins
Total Time
50minutes mins
Course: Dessert Cuisine: American Keyword: berry cobbler, blueberry cobbler, blueberry dessert Servings: 8 Author: Olya
Ingredients
US Customary
Metric
Filling
4 cups fresh or frozen blueberries
¼ cup sugar, (or adjust to taste)
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
pinch of salt
½ teaspoon ground cinnamon, (optional)
Topping
1 cup all-purpose flour
½ cup brown sugar, (packed)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup cold unsalted butter, cubed
¼ cup milk
1 teaspoon vanilla extract
Optional Garnish
a sprinkle of turbinado cane sugar
Instructions
Preheat your oven to 375°F (190°C). Grease an 8×8 pan and set it aside.
In a mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract, salt, and cinnamon. Stir gently to coat the blueberries evenly. Let it sit for a few minutes so the juices start to release.
In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
Add the cubed cold butter to the dry ingredients. Use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract to form a slightly sticky dough.
Pour the blueberry filling into a greased 8×8-inch baking dish or similar-sized dish.
Spoon dollops of the crumble topping over the blueberries, leaving some gaps for the fruit to peek through.
Bake for 30-40 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
Let it cool for a few minutes before serving.
If you want an extra touch of sweetness, sprinkle the top with coarse sugar or cinnamon sugar right after it comes out of the oven.
Serve with a scoop of ice cream and enjoy!
Nutrition Facts
Old Fashioned Blueberry Cobbler
Amount Per Serving
Calories 290Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 31mg10%
Sodium 117mg5%
Potassium 137mg4%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 28g31%
Protein 3g6%
Vitamin A 408IU8%
Vitamin C 8mg10%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Old Fashioned Blueberry Cobbler
Ingredients and why you’ll need them
Blueberry filling:
Blueberries: I used lots and lots of fresh blueberries. All classic blueberry cobblers are bursting with blueberries and you can never go over the top with them.
Lemon juice: Lemon/orange zest or lime could be nice as well.
Cornstarch: To thicken the blueberry mixture.
A bit of salt, which can amplify other flavors that are already there
Vanilla: Vanilla extract for the win!
Ground cinnamon: Gives a little more depth
Crumble topping:
All-purpose flour
Brown sugar (packed): Traditional blueberry cobbler uses brown sugar in the dough to get that nice browning on top.
Baking powder and baking soda
Butter: cold and unsalted.
Milk
Vanilla extract
Blueberry cobbler ingredients
How to make Classic Blueberry Cobbler
Preheat oven to 375 degrees F and prepare 8×8 pan.
Meanwhile, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract, salt, and cinnamon.
In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
Add the cubed cold butter to the dry ingredients. Use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Cobbler crust ingredients in the bowl
Stir in the milk and vanilla extract to form a slightly sticky dough.
Pour the blueberry filling evenly into the baking dish. Do not mix.
Blueberries in the pan
Spoon dollops of the crumble topping over the blueberries, leaving some gaps for the berries to peek through.
Cobbler crust on top of blueberries
Bake until golden all over the top, with a deeper golden color around the edge and the blueberries are bubbling around the edges—between 40 minutes and an hour.
If you want an extra touch of sweetness, sprinkle the top with coarse sugar or cinnamon sugar right after it comes out of the oven.
Blueberry Cobbler
Tips on this recipe
Brown the butter first will jazz up your topping for sure
Sprinkle sugar on top before baking. But I don’t know that there’s much to jazz up about cobbler—biscuits are biscuits,
Add cinnamon: Cinnamon will compliment your crumble topping.
Variations and substitutions
Replace butter with coconut oil if you want a non buttery flavor.
Replace brown sugar: Use maple sugar, maple syrup or hot honey
Replace some of the milk with another liquid like fruit juice or a liqueur like bourbon or rum.
Add more spice: You can also make the blueberry cobbler slightly spicier by adding ginger or a bit of hot honey. Add in some other spices like cardamom, ginger, clove, and even just a hint of cayenne is good.
Try a streusel topping instead of a biscuit one: although I think that’s technically a crumble not a cobbler.
FAQ’S
Can I use frozen blueberries instead of fresh? Yes! Frozen blueberries work perfectly in blueberry cobbler. Just make sure to thaw them and drain any excess liquid before using them in the filling. When I used frozen blueberries and it took a solid hour to bake.
Can I use a different type of berry for the filling? Absolutely! You can use other berries like raspberries, blackberries, or strawberries, or even a mixed berry blend. Just make sure to adjust the sugar if the berries are sweeter or more tart than blueberries.
Can I make this cobbler ahead of time? Yes, you can prepare the cobbler the night before! Assemble the filling and topping, cover, and refrigerate overnight. Then, bake it the next day for 30-40 minutes.
Can I make this gluten-free? Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you use contains xanthan gum or another binding agent to help hold the topping together.
How do I know when the cobbler is done? The cobbler is done when the topping is golden brown and the filling is bubbling around the edges.
Can I add a streusel topping instead of the crumble? Yes! You can swap the crumble for a streusel topping if you prefer a different texture. Simply add some oats, nuts, or even shredded coconut to the topping for extra crunch and flavor.
How can I make the topping more cinnamon-flavored? If you love cinnamon, you can increase the amount of cinnamon in the topping to 1 teaspoon or more.
Can I serve this cobbler with something other than ice cream? Of course! While ice cream is a classic pairing, you can also serve it with whipped cream, a dollop of Greek yogurt, or even a drizzle of caramel sauce or vanilla custard for a richer dessert.
Blueberry cobbler
Storage/reheating instructions
What’s the best way to store leftover cobbler? Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, you can pop it in the microwave or bake it in the oven at 350°F (175°C) for 10-15 minutes to warm it up.
Can I freeze this cobbler? Yes, you can freeze the cobbler before or after baking. If freezing before baking, assemble it in the dish, cover tightly, and freeze. When you’re ready to bake, you can bake it straight from frozen, but you may need to add an extra 10-15 minutes of cook time. If freezing after baking, let it cool completely, then wrap it tightly and freeze for up to 3 months.