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Very Best Blueberry Cobbler!

Very Best Blueberry Cobbler!

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    50 m
FRIENDLYFOOD

FRIENDLYFOOD

I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 87.7g
  • 28%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
  2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
  3. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
  4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Shanna
512

Shanna

7/30/2007

I substituted regular sugar for baking Splenda, doubled the amount of blueberries, and cut the sugar in half used to sprinkle on the berries. It turned out excellent. If you double the berries, use a 9x13 pan or a deep dish.

Enirfak
394

Enirfak

8/19/2007

This wasn't my favorite cobbler recipe for a number of reasons. As others mentioned, it was way too sweet, even after eliminating some of the sugar. I also agree that there seemed to be too much dough in proportion to the blueberries, and it took much longer to bake than the recipe suggested. Also, I thought the vanilla gave the blueberries an odd, almost artificial flavor--as though it was "blueberry-flavored cobbler" and not "blueberry cobbler." I feel like a cobbler should really highlight the natural, tart taste of a fresh fruit, and this recipe, while it tasted okay, just didn't do that.

TAMMYDACHEF
356

TAMMYDACHEF

2/9/2008

OMG!!! I have to say this was the best dessert ever! My kids gobbled it up! I only made a few changes. I doubled the fruit, and used a combo of fresh blueberries, strawberries and some frozen raspberries(i like more fruit in my cobbler). I added 4 tablespoons of flour to the fruit and left everything else just as is. It cooked for 30 min. or so and was heavenly! perfect combo of sweet and tart! I like the juice in it and use the topping to soak it up. YUM! I am making another one now using frozen fruit, lets see how that one turns out! Smells good so far!

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