Yummy Blueberry Cobbler

Yummy Blueberry Cobbler

171 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m

“Easy delicious cobbler made with blueberries. Serve with vanilla ice cream for a terrific summer dessert.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7 inch baking dish.
  2. Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.
  3. In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.
  4. Bake for 45 minutes in the preheated oven, or until golden brown.

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Reviews (171)

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Everyone should know I made this recipe exactly as written. I should have known better when I was making this. I was worried about the berries not getting thick with nothing on the berries but lemon juice. And of course they didn't get thick. They were runny and not very attractive at all. The topping was odd also, after adding the water of course it made the batter topping smooth and again not very attractive. All in all, I won't be making this again. Highly dissapointed. What a waste of great wild blue berries.



Excellent! I too made some changes. Each sugar amount was changed to 3/4 cup. Because of less sugar I reduced the amount of salt to 1/4 tsp.Since frozen berries were much more cost effective, I used those & reduced the boiling water to 1/2 cup. Delicious! One thing I will do different next time: I made this early in the day.It comes out with a slightly crisp topping. But when I reheated it for my guests it made the topping more cakelike. Still delicious, no one knew except me. I'd like to try it next time still warm & crunchy. personal preference Topped with vanila bean ice cream it was delish & plenty sweet.Thanks for the recipe!



WOW! This was both delicious and gorgeous! I used a round corningware dish instead of the suggested pan and the cobbler turned out great! Cut back on the sugar a little bit, added 1 tsp vanilla extract to the crust but other than that I followed the directions exactly! For those of you tempted to add more blueberries b/c you think that it doesn't look like there is enough in the pan.......don't add more or you will overflow when baking. The blueberries plump up huge when they cook in the hot water mixture. Now, I just need someone else to help me eat it! :)

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Amount Per Serving (8 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 94.8 g
  • 31%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 342 mg
  • 14%

Based on a 2,000 calorie diet



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Blueberry Buckle


next recipe:

Mennonite Blueberry Cobbler