Blueberry Cobbler
This easy blueberry cobbler has fresh blueberries with a cake-like cobbler topping perfect for a fruity summer dessert.
Servings: 12 servings
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 9x13 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
Storage: You can store your cobbler covered with plastic wrap at room temperature for 1 to 2 days or in the refrigerator for 3 to 5 days.
Freeze: Once the cobbler has cooled completely, place in a freezer container or wrap with two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place in the freezer for up to 3 to 4 months.
Thaw: Place in the fridge overnight to thaw.
Nutrition
Calories: 263kcal | Carbohydrates: 45g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 172mg | Potassium: 152mg | Fiber: 2g | Sugar: 31g | Vitamin A: 296IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg
