This blueberry cobbler is an easy and delicious dessert that only requires a few minutes of prep time. Sweet blueberries are flavored with lemon and vanilla and covered with a crisp and buttery topping. This recipe can be made with fresh or frozen blueberries, so it’s easy to whip up all year long!
Preheat your oven to 375 degrees F and grease an 8” baking dish lightly with nonstick spray.
In a medium bowl, mix together the blueberries, cornstarch, lemon zest, and 1 tablespoon of milk. Transfer to your prepared baking dish.
In a separate bowl, mix together the flour, granulated sugar, and baking powder.
Add the cold butter and use a pastry blender (or your fingers) to incorporate the butter until it is the size of peas.
In a small bowl, combine the remaining ½ cup of milk and vanilla extract. Pour the milk mixture into the dry ingredients and stir until it comes together into a shaggy dough.
Sprinkle the cobbler topping over the blueberries, covering as much of the surface as possible.
Sprinkle the turbinado sugar evenly over the cobbler.
Bake for 40 to 45 minutes or until the blueberry filling is bubbling and the cobbler is golden brown.
Enjoy warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Notes
This recipe would work with a 1:1 gluten-free flour substitute as well.
I used whole milk, but feel free to use whatever you have on hand.