Easy Blueberry Cobbler
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This easy blueberry cobbler has fresh blueberrie paired with this cake-like cobbler topping. Head to your pantry and fridge and whip up this homemade blueberry cobbler recipe.
If you are a fan of an old fashioned cobbler, this recipe is calling your name. Grab those berries and enjoy a sweet dessert that is wonderful for potlucks, after dinner dessert, and more.
Blueberries have quickly become one of my favorites, behind strawberries of course. So much so, I’m now growing my own blueberry bushes so I can have them on hand during the summer for desserts like this easy blueberry cobbler, blueberry crisp, blueberry pie, blueberry cheesecake and so on.
How to make blueberry cobbler
Preheat the oven and grease your pan as directed. Then in a bowl add your berries, sugar, and cinnamon. Toss well to coat the berries.
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Next in a new bowl add your dry ingredients and mix well. Then slowly mix in the milk. Just know the batter will be thinner.
Pour butter into the pan, and then top with the berries.
Followed by the batter. Next you will bake the cobbler until it is fully done, this takes around an hour.
Once done, place the cobbler on a cooling rack to cool a bit then serve.
How to Store and Reheat Blueberry Cobbler
Storing Cobbler: Cobbler with fruit can be stored at room temperature for 1-2 days. But to extend the shelf life you will want to refrigerate for 3-5 days. I personally refrigerate, I find it is best on keeping the berries fresher.
Reheating Blueberry Cobbler: For reheating you have a couple of options. Microwave your cobbler for a quick heat. It is going to warm up the cobbler and give it that fresh out of the oven flavor. Or you can cover with foil and warm up in the microwave at 350 degrees. Just heat until it is warmed all the way through.
Recipe FAQs
Go right ahead and use frozen blueberries for this cobbler. The only thing with frozen blueberries is it will bleed more color into the cobbler batter. It can leave a blue-purple color. But, it will taste the exact same.
Go right ahead and use half and half if you want in replace of whole milk. Buttermilk is another alternative if you want a tangier cobbler flavor. Use the same amount of liquid if you use half and half.
This blueberry cobbler does freeze well. Just place in a freezer container and freeze for 3-4 months. When you want some remove and thaw in the fridge, or warm it up right in the microwave for a fresh out of the oven flavor. Serve with a scoop of ice cream or even whipped cream.
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Blueberry Cobbler
Ingredients
Blueberry Mixture
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
Cobbler
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/2 cup butter melted
Instructions
Blueberry Mixture
- Preheat the oven to 350 degrees F.
- In a large bowl, add the blueberries, granulated sugar, and cinnamon. Stir until combined.
Cobbler
- In a large bowl, add in the sugar, flour, baking powder, baking soda, and salt. Whisk until combined.
- Add in the milk and whisk until smooth. It will be pretty runny.
- Pour the butter into a 9×13 baking dish.
- Add the blueberry mixture on top of the butter.
- Pour the batter on top of the blueberries.
- Place the baking dish in the oven and bake for 55 minutes to 1 hour until the top is set and golden brown. Gently push on the center of the cobbler. If it’s firm, it’s ready. You can also poke a skewer in just the cobbler to make sure it comes out clean.
- Serve warm with vanilla ice cream or whipped cream.
- Cover and store in the fridge.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
