This blueberry cobbler is an easy dessert to make from scratch. A few kitchen staples like flour and sugar and fresh (or frozen) berries come together to a make a delightful dessert.
A delicious mix of fruit and melt in the mouth crust, all with a generous scoop of vanilla ice cream – who could willingly say no to blueberry cobbler!
So what is a cobbler
Cobbler is a baked dish with two layers. The bottom consists of a moist sweet or savory layer and the top being a drier cake or biscuit-like layer. Think of it as an upside-down tart or pie. Unlike pies or tarts, the cobbler is more rustic. There is no rolling out the dough, chilling it or intricate shaping. Here one mixes the ingredients for the topping, scoop it on top of the filling, and bake.
This rustic approach is perfect for juicy plump berries. The berries cook in their own juices and the crust helps retain the moisture while turning golden crisp.
Read on to find out all you need to know on how to make this delicious dessert from scratch – substitutions included!
No planning is required is to make this easy blueberry cobbler. The ingredients are pantry staples and if you are out of something it is easy to find substitutions. The topping can be made from scratch easily. One could use pancake batter or cake batter as topping as well. I find these premixes to be too sweet and soft and would prefer the from scratch version any day.
I prefer to use fresh plump blueberries in this recipe, but it can be made with frozen blueberries as well. When using frozen just let it thaw a little so that the cornstarch and sugar can be mixed in evenly.
Lemon, and blueberries go really well together. The zest adds flavor and a little bit of lemon juice complements sweet berries perfectly.
All-purpose flour is used to make the crust. This creates a crust that is more reminiscent of a soft cookie or scone. You could use white whole wheat flour, cake flour, pastry flour, or even bread flour without altering the textures drastically.
Cornstarch is used as a binder to keep the berry juices contained. It is a great thickening agent that is virtually flavorless. When not available substitute twice the amount with flour as flour has only half the thickening power as corn starch. Arrowroot powder is another great substitute and has the same thickening power.
The berries are naturally sweet and there very little extra sugar is needed. If you are making this dish with tart berries adjust sugar accordingly. The crust in this recipe is lightly sweetened as well. If you prefer to have desserts on the sweeter side double the sugar in the recipe.
Use cold butter to make the crust. If you want to make a vegan version use frozen coconut oil or your choice of vegan butter. This creates a more scone/cookie-like crust that just melts in the mouth.
You can use milk or buttermilk or water in this recipe. Use just enough to moisten the dough. Whichever you choose to use make sure that it is on the code side.
Making blueberry cobbler
Making the cobbler is easy
- Mix the berries with sugar, lemon, and cornstarch and set aside.
- Mix the topping – cut the butter into the dry ingredients (flour, baking powder, salt, sugar). Add the liquid ingredients and gently mix until all the flour is moistened and begins to clump. Be careful not to knead the dough and develop gluten.
- Divide the berries into individual serving dishes or pour all into a large baking dish. Level the berries and arrange the topping over the berries. If you have coarse sugar sprinkle some on top.
- Bake at 350°F until the top is crispy and golden brown and the berries are bubbly. It takes about 20 – 25 minutes when baking in 8 or 9 oz ramekins or around 40 minutes if making one large batch.
This dish is perfect to serve right out of the oven and often I serve it hot with a scoop of vanilla ice cream.
You can make these ahead of time, up to 3 days ahead and store in the fridge. In this case warm in the oven or microwave before serving. It is best served warm the same way as the topping tends to soften with time.
I often make these as individual portions, as in the pictures here. But if you are cooking for a larger group make in a large baking dish (double or triple the quantity as needed).
- 4 C Fresh Blueberries
- 2 Tbsp Sugar
- 1 Tsp Lemon juice
- 1 Tbsp Lemon Zest
- 1 Tbsp Corn Starch
- Pinch Salt
For the topping
- 1 C AP Flour
- ¼ C Sugar
- 1 Tsp Baking powder
- 1/8 tsp Salt
- 4 Tbsp Butter
- 3 – 4 Tbsp Milk/Water cold
- ½ Tsp Vanilla extract
- 2 Tbsp Coarse or Sparkling Sugar
- Vanilla Ice Cream
- Preheat the oven to 350°F (175°C).
- Wash and dry the blueberries. Add the remaining filling ingredients to the berries and toss well. Divide into 6 (or 4 if you want larger portions) ramekins (note) and set aside.
- Mix the dry ingredients – flour, salt, sugar, and baking powder- together. Cut the cold butter into it until the mix resembles fine breadcrumbs (see video). You can do this in a food processor / blender as well. Pour cold milk over the mix – start with 3 tbsp and add more if needed. Mix gently until all the flour is wet and begins to form a sticky lump.
- Scoop the dough into small portions and place over the blueberries. If using coarse sugar sprinkle some on top of the dough.
- Transfer to the oven and bake for 20 to 25 minutes until the top is golden brown and the berries are bubbly.
- Serve warm with a dollop of ice cream.
- You can make on large cobbler as well. In this case increase the cook time to 30 or 40 minutes.
- The topping should not cover the berries completely.
- Do not fill the baking dishes to the rim. Place the baking dish on a cookie sheet to catch any drips.
Important: Values are only estimates. Actuals vary depending on ingredients and serving size.