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Blueberry Cobbler

DeShawn Mitchell
A warm, sweet dessert packed with juicy blueberries and topped with a buttery, cake-like batter. Perfect for any occasion, this simple recipe can be made with fresh or frozen berries and is best served warm with ice cream or whipped cream.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

Blueberry Filling

  • 4 cups fresh or frozen blueberries no need to thaw if frozen
  • 0.5 cup sugar adjust to taste based on sweetness of berries
  • 1 tsp lemon zest

Batter

  • 0.5 cup butter melted
  • 1 cup all-purpose flour
  • 0.75 cup sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup milk
  • 1 tbsp coarse sugar for topping

Instructions
 

Prepare the Baking Dish

  • Preheat oven to 350°F (175°C). Place 1/2 cup butter in an 8x8 inch baking dish and melt it in the oven, then remove once melted.

Mix the Blueberry Filling

  • In a large bowl, combine 4 cups blueberries, 1/2 cup sugar, and 1 tsp lemon zest. Stir until blueberries are well coated.

Create the Batter

  • In a separate bowl, whisk together 1 cup flour, 3/4 cup sugar, 1.5 tsp baking powder, and 1/4 tsp salt. Add 3/4 cup milk and stir until just combined. Pour batter over melted butter in the baking dish (do not stir). Spoon blueberry mixture evenly over the batter. Sprinkle 1 tbsp coarse sugar on top.

Bake

  • Bake at 350°F (175°C) for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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