This Old-Fashioned Blueberry Cobbler recipe is required eating in our house over the summer months. It's an easy dessert recipe that my Mom taught me to make and is always topped with a big dollop of homemade whipped cream.
Ingredients
- blueberries
- cornstarch
- brown sugar
- cinnamon
- vanilla extract
- salted butter
- all purpose flour
- sugar
- baking powder and baking soda
- kosher salt
- milk
- vinegar ~ white or apple cider
The summer months of June and July are the best time to pick up super fresh blueberries. They are at their peak of sweetness.
And with it being blueberry season, a few pints will set you back only about $5. With blueberries plentiful and delicious, I like to pick up some extra pints at the grocery store or farmers' market.
When I get home, I wash and dry them, freeze them in a single layer on a sheet pan, and then pop them in a large resealable bag to enjoy throughout the year.
This easy blueberry cobbler recipe calls for precooking the fruit along with brown sugar, cornstarch, cinnamon, vanilla extract, and butter.
Then when the cobbler dough is added on top of the hot fruit, it will help cook the underside of the topping. Adding brown sugar instead of granulated white sugar makes for a more tender and golden brown cobbler crust.
Expert tips for an old-fashioned blueberry cobbler
- Sort through the blueberries and remove any stems or small leaves.
- Place the baking dish on a rimmed baking sheet to catch any drips. If the sugary blueberry liquid bubbles over, it can burn to a smokey mess in the oven.
- Do not forget to add the cornstarch to the blueberry filling. It acts as a thickener so it is not too soupy.
- Adding buttermilk to baked treats like this fruit dessert makes for a tender cobbler. I usually do not have buttermilk milk on hand so I make an quick and easy substitute. Add a smidgen vinegar (either white or apple cider will do) to whole milk. Let sit a couple minutes and then add to the recipe.
- Just mix the cobbler dough until the ingredients are incorporated. If beaten too much, the cobbler topping will be tough.
- How do you know when the cobbler is ready? The blueberry filling will be bubbly. And the cobbler topping will be golden brown and have an internal temperature of about 200 degrees F. Using a digital thermometer is one of my go to ways to check if baked goods are done.
Favorite fruit recipes
- Blueberry bread pudding pancakes
- Glazed orange poppy seed muffins
- Freezer fruit and yogurt smoothies
- Sparkling lime vodka drink
- Chocolate covered strawberry brownies
- Grilled pork tenderloin with berry bacon sauce
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Old-Fashioned Blueberry Cobbler
Ingredients
- for the blueberry filling ~
- 4 pints of blueberries or about 8 cups
- 2 tablespoons cornstarch
- 2 tablespoon butter cut in 2 pieces
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- for the cobbler topping ~
- 2 cups all purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ⅔ cup whole milk
- 1 tablespoon vinegar white or apple cider
- 1 teaspoon vanilla extract
- 6 tablespoons butter melted
- sanding sugar
- whipped cream for serving
Instructions
- Preheat oven to 400 degrees F.
- For the blueberry filling, combine the blueberries, cornstarch, butter, brown sugar, cinnamon and vanilla extract. Toss the ingredients so the blueberries are completely covered with the other ingredients.
- Place the filling in a 2 quart baking dish. Put the baking dish in a large rimmed baking sheet. Bake for 20 minutes.
- Meanwhile, make the cobbler topping. In the same bowl that the filling was mixed in (no need to wash it), add the flour, granulated sugar, baking powder, baking soda, kosher salt and cinnamon. Whisk to combine the dry ingredients. Set aside.
- In a small bowl or glass measuring cup, add the milk and vinegar. Add the vanilla and melted butter and stir to combine.
- 5 minutes before the filling is finished baking, stir the liquid mixture into the dry ingredients until just combined.
- Carefully remove the filling from the oven. Top the filling with about 8 to 10 pieces of the cobbler dough. Sprinkle the dough with the sanding sugar.
- Bake the blueberry cobbler in the oven for 30 to 35 minutes. The cobbler topping should be cooked through and the blueberry filling bubbly.
- Let cool slightly and serve with whipped cream.
Video
Notes
- Adding buttermilk to baked treats like this fruit dessert makes for a tender cobbler. I usually do not have buttermilk milk on hand so I make an quick and easy substitute. Add a smidgen vinegar (either white or apple cider will do) to whole milk. Let sit a couple minutes and then add to the recipe.
- Just mix the cobbler dough until the ingredients are incorporated. If beaten too much, the cobbler topping will be tough.
- How do you know when the cobbler is ready? The blueberry filling will be bubbly. And the cobbler topping will be golden brown and have an internal temperature of about 200 degrees F. Using a digital thermometer is one of my go to ways to check if baked goods are done.
