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Blueberry Cobbler

A classic comfort dessert with juicy berries bubbling beneath a golden, biscuit-like topping
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Calories: 285
Ingredients Method Notes

Ingredients
  

For the filling
  • 5 cups fresh blueberries (or 4 cups frozen, thawed)
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
For the cobbler topping
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 3/4 cup whole milk
  • 1 large egg

Method
 

  1. Preheat your oven to 375°F and butter a 9x13-inch baking dish.
  2. Gently combine blueberries, sugar, cornstarch, lemon juice, vanilla, and salt in a large bowl. Let this mixture sit for 10 minutes.
  3. Whisk together flour, sugar, baking powder, and salt in a separate bowl. Cut in cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  4. Lightly beat the egg and milk together, then pour into the flour mixture. Stir just until combined - don't overmix.
  5. Pour the seasoned berries into your prepared baking dish. Drop spoonfuls of topping evenly across the surface, leaving small gaps for the berry filling to peek through.
  6. Bake for 40-45 minutes until the topping turns golden brown and the filling bubbles enthusiastically around the edges.

Notes

Perfect for Sunday meal prep - assemble the filling ahead of time and store covered in the refrigerator until ready to add topping and bake. Don't skip the cornstarch as it prevents soggy cobbler by thickening fruit juices. Use cold butter for proper flaky texture. Let cool for at least 15 minutes before serving to allow filling to set properly. Store leftover cobbler covered in refrigerator for up to four days.