Homemade Blueberry Cobbler
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!
Servings: 8 servings
Calories: 256kcal
Ingredients
- 3 cups fresh or frozen blueberries
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon zest
- ½ cup + 1 tablespoon whole milk divided
- 1 ½ cups all purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 6 tablespoons cold butter cubed
- 1 teaspoon pure vanilla extract
- 2 tablespoons turbinado or sanding sugar optional
Instructions
- 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.
Nutrition
Serving: 1 | Calories: 256kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 131mg | Fiber: 1g | Sugar: 23g