Blueberry Cobbler

This Blueberry Cobbler is a timeless dessert filled with juicy, sweet-tart blueberries baked under a golden, buttery crust. Whether you use fresh or frozen berries, it’s simple to make and absolutely irresistible served warm with a scoop of vanilla ice cream.

---

Ingredients

• 4 cups blueberries, fresh or frozen (600 g)
• 1/2 cup granulated sugar (100 g)
• 1 teaspoon lemon zest (2 g)
• 6 tablespoons butter, sliced (85 g)

For the 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)
• Ground cinnamon, for sprinkling

---

Instructions

1. Preheat the Oven and Melt Butter:
   Preheat the oven to 350°F (175°C). Place the sliced butter into a 9×13-inch baking dish. Put the dish in the oven while it preheats to melt the butter. Once melted, carefully remove it from the oven.
2. Prepare the Blueberries:
   In a medium mixing bowl, combine blueberries, sugar, and lemon zest. Stir gently to coat the berries evenly. Set aside.
3. Make the Batter:
   In a separate bowl, whisk together flour, sugar, baking powder, and salt. Add the milk and stir until just combined — do not overmix.
4. Assemble the Cobbler:
   Pour the blueberry mixture evenly over the melted butter in the baking dish. Then drizzle the batter over the top. Don’t stir — the batter will rise around the fruit as it bakes, forming a beautiful golden crust. Sprinkle lightly with ground cinnamon.
5. Bake:
   Bake for 35–40 minutes, or until the top is lightly golden brown and the blueberry juices are bubbling around the edges.
6. Serve:
   Let cool slightly before serving. Enjoy warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

---

Why You’ll Love This Recipe

• Simple and quick: Made with pantry staples in just one pan.
• Comforting and nostalgic: The perfect old-fashioned dessert that never disappoints.
• Versatile: Works beautifully with fresh or frozen blueberries.
• Perfect texture: Juicy fruit with a soft, cake-like topping and crisp edges.

---

Tips

• Don’t stir the layers: The butter, fruit, and batter should stay separate when layering — this gives the cobbler its signature “self-saucing” texture.
• Use quality butter: Real butter enhances the flavor and richness of the crust.
• Fresh or frozen berries: If using frozen blueberries, don’t thaw them first to prevent excess liquid.
• Add a citrus kick: Increase the lemon zest or add 1 tablespoon of lemon juice for extra brightness.
• Check doneness: The crust should be firm and golden brown; if the center looks too soft, bake for 5–10 more minutes.

---

Variations and Substitutions

• Other fruits: Substitute or mix blueberries with peaches, blackberries, raspberries, or cherries.
• Healthier version: Use half whole wheat flour or reduce sugar slightly.
• Gluten-free: Replace flour with a 1:1 gluten-free flour blend.
• Dairy-free: Use plant-based butter and dairy-free milk alternatives such as almond or oat milk.
• Topping twist: Add sliced almonds or coarse sugar on top before baking for extra crunch.

---

FAQs

Can I make this ahead of time?
Yes! Bake it up to a day in advance, then reheat in a 325°F oven for 10–15 minutes before serving.

Can I use other fruits?
Absolutely. This recipe works beautifully with most berries and stone fruits like peaches, plums, or apricots.

How do I store leftovers?
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.

Can I freeze blueberry cobbler?
Yes. Freeze cooled cobbler in an airtight container for up to 3 months. Thaw overnight and reheat in the oven before serving.

---

Serving and Suggestions

Serve your Blueberry Cobbler warm, topped with:

• Vanilla ice cream
• Whipped cream
• A drizzle of heavy cream or sweetened condensed milk

It’s also delicious served at room temperature the next day with a morning cup of coffee or tea.

For a full dessert spread, pair it with:

• Fresh fruit salad
• Lemon or vanilla custard
• Chilled iced coffee or sweet tea