Description
This warm blueberry cobbler combines sweet, juicy blueberries with a fluffy, golden biscuit topping. It’s easy to make with pantry staples and perfect for any occasion.
Ingredients
- 4 cups fresh or frozen blueberries
- 3/4 cup granulated sugar (plus extra for topping if desired)
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
- 1/2 cup milk (whole or 2%)
- Optional: 1/2 teaspoon ground cinnamon or nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish.
- In a mixing bowl, toss the blueberries with 3/4 cup sugar, lemon juice, and cornstarch until well coated. Transfer to the prepared baking dish.
- In a separate bowl, mix flour, baking powder, salt, and optional spices. Cut in butter until the mixture resembles coarse crumbs.
- Stir in milk just until combined—do not overmix.
- Spoon the batter over the blueberry mixture, leaving gaps for the berries to bubble through.
- Optional: Sprinkle coarse sugar on top for a crispy finish.
- Bake for 35–40 minutes, or until the topping is golden and filling is bubbly.
- Let cool for 10 minutes before serving. Serve warm with optional ice cream or whipped cream.
Notes
- Frozen blueberries can be used without thawing; increase bake time slightly.
- Leave gaps in the topping to prevent sogginess.
- Can be made ahead and reheated before serving.
- Top with coarse sugar for a crunchy finish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of cobbler)
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
