Easy Homemade Blueberry Cobbler
This easy homemade blueberry cobbler is the ultimate comfort dessert! Juicy, sweet blueberries are baked to perfection under a golden, buttery biscuit topping. Whether you're making it with fresh or frozen blueberries, this cobbler is simple, quick, and absolutely delicious. Perfect for summer barbecues, family gatherings, or a cozy treat with a scoop of vanilla ice cream.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Ingredients
- 4 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest optional, for extra flavor
- For the Cobbler Topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract optional
- For Topping Optional:
- 1 tablespoon granulated sugar for a crispy finish
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Blueberry Filling: In a medium bowl, toss the blueberries with ¼ cup sugar and lemon juice. If using frozen blueberries, do not thaw—just mix them with the sugar and lemon juice.
- Prepare the Batter: In a separate bowl, whisk together flour, 1 cup sugar, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until combined.
- Layer the Cobbler: Pour the melted butter into a 9x13-inch baking dish. Pour the batter directly over the butter—do not stir. Then, evenly spoon the blueberries over the batter.
- Sprinkle Sugar for Crispiness (Optional): Sprinkle 1 tablespoon of sugar over the top for a crisp, golden crust.
- Bake the Cobbler: Place the dish in the oven and bake for 45-50 minutes, or until the topping is golden brown and the blueberries are bubbling.
- Cool and Serve: Let the cobbler rest for 10-15 minutes to allow the juices to thicken. Serve warm with vanilla ice cream or whipped cream for the best experience!
Notes
Substituting Frozen Blueberries: No need to thaw; just add 5-10 minutes of baking time.
Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Dairy-Free Version: Replace butter with coconut oil and milk with almond or oat milk.
Storing Leftovers: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in the microwave for 30-45 seconds or in the oven at 350°F (175°C) for 10 minutes.
Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Dairy-Free Version: Replace butter with coconut oil and milk with almond or oat milk.
Storing Leftovers: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in the microwave for 30-45 seconds or in the oven at 350°F (175°C) for 10 minutes.