Go Back
–+ servings
Easy Homemade Blueberry Cobbler

Easy Homemade Blueberry Cobbler

Easy homemade blueberry cobbler: juicy berries, buttery golden topping, ready in 45 minutes with fresh or frozen blueberries. Simple, cozy, irresistible.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: blueberry cobbler, easy dessert, fruit cobbler, summer dessert
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula

Ingredients
  

Ingredients

  • 1/2 cup unsalted butter converted.2
  • 4 cups blueberries fresh or frozen; do not thaw, converted.2
  • 1/2 cup granulated sugar for blueberries, converted.2
  • 1 tablespoon lemon juice converted.2
  • 1 teaspoon lemon zest optional, converted.2
  • 1 tablespoon cornstarch converted.2
  • 1 cup all-purpose flour converted.2
  • 1 cup granulated sugar for batter, converted.2
  • 2 teaspoons baking powder converted.2
  • 1/4 teaspoon kosher salt converted.2
  • 1 cup milk converted.2
  • 1 teaspoon vanilla extract converted.2

Instructions

  • Heat oven to 350°F. Add the butter to a 9x13-inch baking dish and place it in the oven for a few minutes to melt while the oven preheats. Remove once melted.
  • In a medium bowl, toss the blueberries with 1/2 cup sugar, lemon juice, lemon zest (if using), and cornstarch until evenly coated. Set aside.
  • In a separate bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Stir in the milk and vanilla until a smooth batter forms; do not overmix.
  • Pour the batter into the hot baking dish over the melted butter. Do not stir.
  • Spoon the blueberry mixture evenly over the batter. Do not mix; the batter will rise up around the berries as it bakes.
  • Bake 40 to 50 minutes, until the top is golden and set and the blueberry juices are bubbly around the edges. Let cool for 10 to 15 minutes before serving.
  • Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Fresh or frozen blueberries both work; if using frozen, do not thaw. For a tangier filling, add extra lemon zest. Check doneness by lightly pressing the top— it should spring back. Store leftovers covered in the refrigerator for up to 3 days; rewarm in a 300°F oven until heated through.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!