Blueberry Cobbler

  • Yield : 8inch square dish
  • Servings : 4-5
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 45m

Piping hot out of the oven, I love a good blueberry cobbler. It has a cake-like interior, studded with blueberries, and a crunchy golden brown layer on top. Serve with vanilla ice cream and enjoy!


  • 5 cups blueberries
  • 1 tsp vanilla extract
  • Juice of ½ a lemon
  • ½ cup of sugar
  • 1 tsp flour
  • 1 tbsp melted butter
  • 1 ¾ cup flour
  • 4 tsp baking powder
  • 6 tbsp sugar
  • 5 tbsp butter
  • 1 cup milk
  • 4 tsp of sugar
  • about 2 pinches of ground cinnamon


Step 1

Lightly grease an 8 inch square baking dish.

Step 2

Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1/2 cup of sugar and 1 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

Step 3

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces.

Step 4

Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Step 5

Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through.

Step 6

Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Step 7

Bake for 30 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - keep in mind that there will probably be some blueberry juice on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Step 8

Recipe revised from


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Nutritional Info

This information is per serving.

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