Blueberry Cobbler

 Why You’ll Love This Recipe

This Blueberry Cobbler offers a harmonious blend of juicy, sweet blueberries and a golden, buttery crust. It’s easy to prepare, requiring minimal ingredients, and delivers a comforting, homemade taste. The warm, tender biscuit topping complements the fresh, bursting blueberries, creating the ultimate comfort food experience. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Ingredients

• 4 cups blueberries (fresh or frozen)
• 2 tablespoons all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon lemon zest
• 1½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup granulated sugar
• 2 teaspoons baking powder
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1¼ cups half-and-half

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the cobbler.

2. Prepare the Blueberry Filling:

   • In a medium bowl, combine 4 cups of blueberries, 2 tablespoons of all-purpose flour, ½ cup of granulated sugar, and 1 tablespoon of lemon zest.
   • Gently toss to evenly coat the blueberries with the mixture.
   • Pour the coated blueberries into an 8 or 9-inch square baking dish, spreading them out evenly to form a base layer.

3. Prepare the Cobbler Topping:

   • In a large bowl, whisk together 1½ cups of all-purpose flour, ½ teaspoon of salt, ½ cup of granulated sugar, and 2 teaspoons of baking powder.
   • Add 6 tablespoons of cold, unsalted butter (cut into small pieces).
   • Use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
   • Pour in 1¼ cups of half-and-half.
   • Stir gently until just moistened. The dough should be sticky and lumpy; avoid overmixing.

4. Assemble and Bake:

   • Drop spoonfuls of the dough over the blueberry layer in the baking dish, leaving small gaps between the dollops to allow the blueberries to bubble through during baking.
   • Place the dish in the preheated oven.
   • Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are thick and bubbling around the edges.
   • Test the topping with a toothpick; it should come out clean.

5. Serve:

   • Let the cobbler cool for about 10 minutes to allow the juices to thicken further.
   • Enjoy warm, optionally garnished with a sprinkle of powdered sugar or a scoop of vanilla ice cream.

Servings and Timing

• Servings: This recipe yields approximately 6 portions.
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: Approximately 1 hour

Variations

• Mixed Berry Cobbler: For a medley of tastes and colors, add raspberries, blackberries, or strawberries along with the blueberries.
• Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend in both the filling and the topping.
• Citrus Twist: Include a tablespoon of fresh orange zest in addition to the lemon zest for a sweet, citrusy flavor.
• Nutty Topping: Add chopped pecans or almonds into the topping mix for a nice crunch and flavor.

Storage/Reheating

• Refrigeration: Store the remaining cobbler in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or oven before serving.
• Freezing: After baking, allow the cobbler to cool completely. Wrap the entire pan in plastic wrap and foil, then freeze for up to 90 days. To serve, defrost and warm it up in the oven set at 350°F (175°C).
• Make-Ahead: Prepare the blueberry filling and cobbler topping separately. Store the filling in the refrigerator and the topping in the freezer until ready to bake, then assemble and bake as directed.

FAQs

What is the difference between a cobbler and a pie?

A cobbler features a fruit filling topped with a biscuit-like dough, while a pie typically has a bottom crust and sometimes a top crust encasing the filling.

Can I use frozen blueberries for this recipe?

Yes, both fresh and frozen blueberries work well in this cobbler. If using frozen, there’s no need to thaw them before mixing.

How do I prevent the cobbler topping from becoming soggy?

Ensure the oven is fully preheated before baking, and bake until the topping is golden brown and cooked through. Leaving small gaps between the dough dollops allows steam to escape, preventing sogginess.

Can I substitute the half-and-half in the topping?

Blueberry Cobbler

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• Author: Isabella
• Total Time: 1 hour
• Yield: 6 servings
• Diet: Vegetarian

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Description

This Blueberry Cobbler is a classic, comforting dessert featuring a sweet, juicy blueberry filling topped with a golden, buttery biscuit crust. Easy to make with fresh or frozen blueberries, this homemade cobbler is perfect for any season. Serve it warm with vanilla ice cream for the ultimate treat!

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Ingredients

• For the Blueberry Filling:
  • 4 cups blueberries (fresh or frozen)
  • 2 tbsp all-purpose flour
  • ½ cup granulated sugar
  • 1 tbsp lemon zest
• For the Cobbler Topping:
  • 1½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup granulated sugar
  • 2 tsp baking powder
  • 6 tbsp cold unsalted butter, cut into small pieces
  • 1¼ cups half-and-half

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Instructions

• Preheat the Oven:

  • Set oven to 375°F (190°C) while preparing the cobbler.

• Prepare the Blueberry Filling:

  • In a bowl, combine blueberries, flour, sugar, and lemon zest.
  • Toss gently to coat, then transfer to an 8- or 9-inch square baking dish.

• Make the Cobbler Topping:

  • In a large bowl, whisk together flour, salt, sugar, and baking powder.
  • Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs.
  • Stir in half-and-half until just combined (do not overmix).

• Assemble & Bake:

  • Drop spoonfuls of dough over the blueberries, leaving small gaps.
  • Bake for 35-40 minutes, until golden brown and bubbling.

• Cool & Serve:

  • Let cool for 10 minutes before serving.
  • Serve warm with vanilla ice cream or whipped cream for extra indulgence.

Notes

• Use frozen blueberries without thawing.
• For a crunchy topping, add chopped nuts to the dough.
• Substitute half-and-half with whole milk or heavy cream.
• For a gluten-free version, use a 1:1 gluten-free flour blend.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American