This easy blueberry cobbler recipe has a pillowy cloud of buttery cobbler topping with the most delicate, shiny sugar crust. Top with red berries and make it a perfect patriotic addition to your summertime table!
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About the recipe
I was lucky enough as a child to have gone blueberry picking with my family in West Virginia over the course of several summers.
We'd pick for hours when we would go - and between two parents and 5 kids, that's a lot of berries. Most went in the freezer before making their way into blueberry syrup, oatmeal, pies, cobbler, muffins, and pancakes.
I eventually took over the summer cobbler-making responsibility, especially after my first time helping mom make the Silent Shade Cobbler from her treasured Screen Doors and Sweet Tea cookbook by Martha Foose.
It was easy to make for the most part, but I always had to ask for mom's help when it came to pouring boiling water onto the cobbler batter and then placing the heavy ceramic baking dish into the oven.
During a recent visit, my mom and I had a discussion about what makes a cobbler a "true" cobbler. Is it a pie crust-like topping, a biscuit topping, or a batter topping? She and dad prefer the pie crust topping.
However, I'm of the mindset that if you make a blueberry cobbler with pie crust topping, you might as well just make a pie. To me, a true cobbler needs to look, well, cobbled. Like a cobblestone street.
Biscuit toppings can certainly achieve this effect. But a batter topping does the best job in achieving a rustic, almost distressed cobbled top. Oh, the nuances of cobblers. I could go on and on...
Top tips
Before we get to the easy blueberry cobbler recipe, I have to point out that the unusual and somewhat intimidating step over-soaking your cobbler in boiling water before baking is essential to achieving that shiny, thin layer of crusty sugared topping. Don't skip this step, but do be careful!
I'd recommend setting your cobbler dish on top of a rimmed baking sheet before you pour the water on and place it into the oven. This will prevent spills and catch any juices that may bubble over while it bakes.
Also, if you'd like to serve this one the 4th of July, fresh raspberries or strawberries make for a patriotic garnish - along with an oh-so-necessary scoop of vanilla ice cream.
If you decide to give this Easy Blueberry Cobbler recipe a try, please let me know how it turns out for you and leave a comment below and rate the recipe!
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Similar recipes
In the meantime, I think you would also enjoy my Mixed Berry Crumble Pie , my favorite Wild Blueberry Pancakes, and these Blueberry Muffins with Honeyed Oat Streusel!
Recipe
Easy as Pie Blueberry Cobbler
Ingredients
- 5 cups fresh or frozen blueberries
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 2 teaspoons baking powder
- 2 cups granulated sugar, divided into ¾ cup and 1 ¼ cups
- 1 cup whole milk
- 5 tablespoons unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups boiling water
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 350° F. Spray a 9 x 13’’ baking dish with coated with cooking spray. Spread the blueberries in the bottom of the dish and sprinkle the fresh lemon juice over the top.
- In a mixing bowl, combine the flour, salt, baking powder, ¾ cup sugar, milk, butter and vanilla extract. Use a hand mixer and mix on low speed until just combined. There may be a few small lumps in the batter, which is fine.
- Add 1 ½ cups of water to a kettle or small pot and bring to a boil over high heat. While the water boils, combine the remaining 1 ¼ cups sugar and the cornstarch in a small bowl. Use a spoon to sprinkle this evenly over top of the cobbler batter. Place the cobbler dish on top of a rimmed baking sheet.
- Once the water comes to a boil, pour it evenly over the cobbler. Use the back of a wooden spoon to poke several holes through the cobbler surface.
- Carefully place the cobbler into the oven and bake for 50-60 minutes until a golden, shiny crust forms on top and the fruit bubbles through the top. Cool for 30 minutes and serve warm or at room temperature.
Kelli says
Could you use any fruit? Pears for example.
Whitney Reist says
I am not sure - I have only made this with blueberries. Pears will have a different liquid content, so I'm not sure how the cobbler will set with pears.
Stephanie says
If I use 2 8x8 pans, would you recommend the same timing?
Whitney Reist says
Hi Stephanie - I would recommend reducing the bake time to 30-40 minutes for the smaller pans. Hope you enjoy!
Theresa McInerney says
Made it! So so good. And easy to make. I only had 4 cups of blueberries so I added 1 cup of blackberries. The crust was perfectly crunchy, the cobbler was soft and cakey, and the berries on the bottom had just the right amount of sauce. Perfect with vanilla bean ice cream. Thank you for this recipe.
Whitney Reist says
That's wonderful to hear! Thank you for trying the recipe, Theresa!
Linda Heinze says
This was easy and it turned out delicious
Whitney Reist says
That's so wonderful to hear! Thanks for trying the recipe, Linda!
Susan says
The boiling water goes INTO the cobbler rather than around it on the cooking pan?
Whitney Reist says
Hi Susan, yes, the boiling water goes into the cobbler - it's what sets the cornstarch and topping.
Susan says
This was so good. I melted one stick butter in my dish, added 3 cups fresh homegrown blueberries, mixed one cup sugar, 1 cup plain flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon vanilla extract and 1 cup half and half. Whipped with a whisk and poured over the berries. Sprinkled about 1/2 cup sugar on top. Baked 40 minutes at 350 degrees until browned. It was delicious!!!!!w
Whitney Reist says
Hi Susan! Thanks so much for trying the cobbler - I'm glad you enjoyed it!
FRAN says
The blueberries were delicious. The topping was heavy and doughy tasting. Would not make again.
Whitney Reist says
Hi Fran - I'm sorry you didn't care for it. It's a family favorite for us!
Linda says
Fabulous recipe and thoroughly enjoyed by the families in need Thankyou
Whitney Reist says
Hi Linda, that is so fantastic to hear! Thank you for sharing 🙂