This easy blueberry cobbler recipe will be a summertime hit at your house. Loads of blueberries are tossed with brown sugar, cinnamon and vanilla and topped with a buttery cobbler. Top with fresh whipped cream for an unforgettable dessert.
for the blueberry filling ~
4 pints of blueberries or about 8 cups
2 tablespoons cornstarch
2 tablespoon butter, cut in 2 pieces
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
for the cobbler topping ~
2 cups all purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
2/3 cup whole milk
1 tablespoon vinegar (white or apple cider)
1 teaspoon vanilla extract
6 tablespoons butter, melted
whipped cream for serving
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.
- 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.
- Category: dessert
- Method: bake in oven
- Cuisine: American
- Serving Size: 1/8 of recipe
- Calories: 439
- Sugar: 42.6 g
- Sodium: 403 mg
- Fat: 13.2 g
- Saturated Fat: 7.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 78.8 g
- Fiber: 6 g
- Protein: 5.6 g
- Cholesterol: 33 mg
Keywords: easy blueberry cobbler, cobbler recipe, cobbler topping recipe