Description
There’s something magical about the moment a blueberry cobbler emerges from the oven – the golden, biscuit-like topping bubbling with purple juices, filling your kitchen with the most irresistible aroma of summer. This beloved American dessert has been gracing family tables since the early colonial days, when resourceful settlers created these rustic treats using whatever fruit was abundant and a simple drop-biscuit topping that was far easier than traditional pie crusts.
Ingredients
For the Blueberry Filling:
- 6 cups fresh blueberries (or 5 cups frozen, thawed and drained)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
For the Cobbler Topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup whole milk
- 1 large egg
- 2 tablespoons coarse sugar for sprinkling
Substitution Suggestions:
- Gluten-free option: Replace all-purpose flour with 1:1 gluten-free baking flour
- Dairy-free: Substitute butter with vegan butter and milk with oat or almond milk
- Lower sugar: Reduce sugar by 1/4 cup and add 1 teaspoon of stevia
- Mixed berry: Replace 2 cups blueberries with blackberries or raspberries
Instructions
Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish. Position the rack in the center of your oven for even baking. This extra step of buttering ensures your cobbler won’t stick and creates those beautifully caramelized edges that everyone fights over.
In a large mixing bowl, gently combine the blueberries, 3/4 cup sugar, flour, lemon juice, lemon zest, vanilla, and cinnamon. The flour helps thicken the natural juices, while the lemon brightens the berry flavor beautifully. Let this mixture sit for about 10 minutes – you’ll notice the berries starting to release their juices, creating a gorgeous purple syrup.
In another bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces – these create those tender, flaky pockets in the finished topping. In a small bowl, whisk the milk and egg together, then stir this into the flour mixture until just combined. The dough should look slightly shaggy and rustic.
Spread the blueberry mixture evenly in your prepared baking dish. Using a large spoon or ice cream scoop, drop dollops of the cobbler topping over the berries, leaving some gaps for the fruit to bubble through. Don’t worry about perfect coverage – those exposed berry areas will caramelize beautifully. Sprinkle the coarse sugar over the topping for an extra golden crunch.
Bake for 45-50 minutes, until the topping is golden brown and the berry juices are bubbling enthusiastically around the edges. You’ll know it’s ready when a toothpick inserted into the topping comes out clean and the kitchen smells absolutely divine. Let it cool for at least 15 minutes before serving – this allows the juices to thicken slightly.
Nutrition
- Calories: 285
- Fat: 8g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g