Can I use frozen blueberries in this Blueberry Cobbler Recipe?

Absolutely! Frozen blueberries work wonderfully, especially when fresh berries are out of season. Just thaw and drain any excess juice to avoid too much liquid in the cobbler.

How do I prevent the topping from becoming soggy?

One trick is to ensure your butter is fully melted in the pan before adding the blueberries and batter. Also, mixing the batter gently and baking until golden helps keep the topping crisp.

Can I make this Blueberry Cobbler Recipe dairy-free?

Yes! Substitute the butter with a dairy-free butter or coconut oil, and use your favorite plant-based milk instead of regular milk. The texture and flavor remain deliciously close to the original.

How do I store leftover Blueberry Cobbler?

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven to bring back that freshly baked feel. You can also freeze portions for longer storage.

Blueberry Cobbler – Delicious & Easy Summer Dessert

Description

A classic Blueberry Cobbler recipe using fresh or frozen blueberries, a buttery crust, and a sweet, cinnamon-spiced topping. Perfectly golden and served warm, this dessert is ideal with a scoop of ice cream.

Ingredients

Scale

Blueberry Filling

4 cups blueberries (fresh or frozen) (600 g)
1/2 cup granulated sugar (100 g)
1 teaspoon lemon zest (2 g)

Butter

6 Tablespoons butter (85 g)

Batter

1 cup all-purpose flour (120 g)
1 cup granulated sugar (200 g)
2 teaspoons baking powder (8 g)
1/4 teaspoon salt (1.5 g)
3/4 cup milk (180 ml)

To Finish

ground cinnamon (to sprinkle)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Melt Butter: Preheat your oven to 350 degrees F. Slice the butter into pieces and place them evenly in a 9x13 inch baking dish. Put the pan in the oven as it preheats so the butter melts fully. Once melted, carefully remove the pan from the oven.
Prep Blueberry Mixture: In a bowl, combine the blueberries, 1/2 cup granulated sugar, and lemon zest. Stir gently until well mixed.
Make the Batter: In a separate bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and salt. Pour in the milk and stir just until all ingredients are combined without overmixing.
Assemble the Cobbler: Pour the blueberry mixture evenly over the melted butter in the baking dish. Drizzle the batter over the blueberries in uneven spoonfuls. Sprinkle a light dusting of ground cinnamon over the top for added flavor.
Bake: Bake the cobbler at 350 degrees F for 40 minutes, or until the topping is lightly golden and the blueberries are bubbling.
Serve Warm: Remove from the oven and allow to cool slightly. Serve warm, optionally topped with a scoop of ice cream for a delicious treat.

Notes

You can use fresh or frozen blueberries; both work well in this recipe.
For a richer flavor, use unsalted butter.
If you prefer a less sweet cobbler, reduce the sugar in the batter to 3/4 cup.
Sprinkling cinnamon on top adds a warm spice note, but it can be omitted if desired.
Serve with vanilla ice cream or whipped cream for an extra indulgence.

Nutrition

Serving Size: 1 serving
Calories: 297 kcal
Sugar: 40 g
Sodium: 142 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 22 mg