Blueberry Cobbler

5 from 1 vote

Old Fashioned Blueberry Cobbler is filled with blueberries, bursting with sweetness, beneath a blanket of buttery sweet biscuit topping.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 418kcal

Author: Britney

Equipment

Mixing Bowls
9-inch Pie Pan OR 9-inch Cast Iron Skillet

Ingredients

5 cups Blueberries
¾ cup Sugar
1 tsp Lemon Zest
1 tbsp Lemon Juice
2 tbsp Cornstarch

Cobbler Topping

½ cup Evaporated Milk
1 ½ tsp Vinegar
2 cups All Purpose Flour
½ tsp Kosher Salt
½ cup + 1 tbsp Sugar
⅛ tsp Nutmeg
1 tbsp Baking Powder
½ tsp Baking Soda
½ cup Unsalted Butter (cold)
1 Egg

Instructions

Preheat oven to 375 degrees F. Combine evaporated milk and vinegar in a cup and set aside.
Make the blueberry mixture. Combine blueberries and cornstarch in a large mixing bowl. Toss to coat. Then add lemon zest, lemon juice, and sugar. Continue to toss until all of the blueberries are coated in sugar. Set aside.
In a separate bowl, make the cobbler batter by combining the dry ingredients. Mix together flour, sugar, baking powder, baking soda, nutmeg, and kosher salt. Whisk to combine.
Cut butter into chunks and use your hands to pinch the butter into flour mixture. Whisk together evaporated milk and an egg and pour into the flour. Use your hands to form a sticky dough.
Pour blueberries into a 9 inch pie pan or 9 inch cast iron skillet. Dollop dough on top of the blueberries. Sprinkle cobbler topping with 1 tbsp of sugar. Bake in the preheated oven for 35 minutes. Allow cobbler to cook for 10 minutes before serving. Top crust with a little vanilla ice cream or a dollop of homemade whipped cream and serve!
Bake in the preheated oven for 35 minutes. Allow cobbler to cook for 10 minutes before serving. Top crust with a little vanilla ice cream or a dollop of homemade whipped cream and serve!

Notes

Expert Tips

This is a super easy blueberry cobbler recipe, but these tips make it so that you get the best results every. single. time!

Choose ripe blueberries: Look for fresh blueberries that are plump, firm, and have a deep blue color. Ripe juicy berries will be sweet, flavorful, and provide the best taste in your cobbler.
Adjust sweetness: Taste your blueberries before adding sugar to the filling. If they are particularly sweet, you can reduce the amount of sugar in the filling to maintain a good balance. Adjust the sweetness to your preference.
Rinse and Drain the berries: Blueberries release a lot of juice as they cook, which can make the filling too watery. To prevent this, you can add a thickening agent such as cornstarch or tapioca flour to the blueberry filling. This will help create a luscious, syrupy consistency.
Don't overmix the dough: When making the cobbler topping, be careful not to overmix the dough. Overmixing can lead to a tough and dense texture. Mix the ingredients just until they come together, ensuring a tender and flaky crust.
Use cold ingredients for the topping: For a flakier crust, make sure the butter and any other fats you use in the cobbler topping are cold. Cold fats will create pockets of steam during baking, resulting in a light and airy texture.
Serve warm: Blueberry cobbler is best enjoyed warm, straight from the oven. Allow it to cool slightly before serving to let the flavors meld together, but aim to serve it while it's still warm and the juices are bubbling. Serve with a scoop of vanilla ice cream.

Variations

You can use any fresh fruit to make a delicious cobbler! Satisfy your sweet tooth but using a variety of different fruits like blackberries, strawberries, raspberries, apples, peaches, or cherries. You can use one or a combination of all of these great fruits to make the perfect dessert - just don't forget your scoop of ice cream!

Vegan/Dairy free option: use your favorite vegan milk instead of evaporated milk and omit the egg.

Gluten Free option: use a 1-to-1 gluten free baking flour in place of all purpose flour for the biscuit dough.

Storage, Making Ahead, Freezing

Store leftover blueberry cobbler in an airtight container or cover with plastic wrap and store in the refrigerator for 2-3 days. After that, it will begin to become soggy. To reheat, cover with aluminum foil and place in a 350 degree F for 20-25 minutes, until warmed all the way though.

Making ahead: this recipe is best served fresh out out of the oven. However, if you must, prepare the blueberry cobbler the night before serving and store and reheat according to the instructions above.

Freezing: the best way to freeze a cobbler is to assemble the cobbler and freeze it unbaked. However, if you're storing leftovers in the freezer, the easiest way is to allow it to cool completely and place in an airtight container. Of note, the cobbler topping may be slightly soggy upon reheating. If freezing, I recommend reheating in the oven without the aluminum foil slightly longer than 25 minutes, however, use your judgement and check on the cobbler periodically to make sure it isn't drying out.

Nutrition