Can I use frozen blueberries for this recipe?

Absolutely! Frozen blueberries work great here and make it easy to enjoy this cobbler all year round. Just stir them in frozen; no need to thaw first.

How do I prevent the topping from getting soggy?

Pre-melting the butter in the pan is key to preventing sogginess. It creates a barrier that crisps up beautifully. Also, avoid overmixing the batter to keep it tender, not dense.

Can I make this cobbler ahead of time?

Yes! You can prepare the blueberry mixture and batter separately, then assemble and bake just before serving. This saves time without sacrificing freshness.

What’s the best way to serve blueberry cobbler?

Serving it warm with a scoop of vanilla ice cream or whipped cream is classic. For something extra, a sprinkle of fresh mint or a drizzle of honey makes it special.

Blueberry Cobbler: Easy, Warm & Irresistibly Delicious

Description

This classic Blueberry Cobbler recipe features fresh or frozen blueberries baked under a tender, golden batter topping with a hint of cinnamon. Perfect as a warm dessert served with ice cream, it uses simple pantry ingredients to create a comforting and delicious treat.

Ingredients

Scale

Fruit Filling

4 cups blueberries (fresh or frozen) (600 g)
1/2 cup granulated sugar (100 g)
1 teaspoon lemon zest (2 g)

Batter

6 tablespoons butter (85 g)
1 cup all-purpose flour (120 g)
1 cup granulated sugar (200 g)
2 teaspoons baking powder (8 g)
1/4 teaspoon salt (1.5 g)
3/4 cup milk (180 ml)

Topping

Ground cinnamon (to sprinkle)

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Instructions

Preheat and prepare butter: Preheat the oven to 350 degrees F. Slice the butter into pieces and add to a 9x13 inch baking dish. Place the dish in the oven while it preheats, allowing the butter to melt. Once melted, carefully remove the pan from the oven.
Mix the fruit filling: In a bowl, combine blueberries, 1/2 cup sugar, and lemon zest. Stir gently to mix the ingredients evenly.
Make the batter: In a separate bowl, whisk together flour, 1 cup sugar, baking powder, and salt. Stir in the milk just until combined, being careful not to overmix.
Assemble cobbler: Pour the blueberry mixture evenly over the melted butter in the baking dish. Drizzle the batter evenly over the blueberries. Sprinkle a light layer of ground cinnamon on top.
Bake: Bake the cobbler at 350 degrees F for 40 minutes, or until the top is lightly golden and set.
Serve: Allow to cool slightly and serve warm, optionally topped with a scoop of ice cream for extra indulgence.

Notes

This recipe works well with both fresh and frozen blueberries; if using frozen, do not thaw before mixing.
Melted butter at the base gives a wonderful richness and slightly crisp texture to the bottom crust.
Avoid overmixing the batter to keep it tender and light.
Sprinkling cinnamon adds a warm flavor complementing the blueberries and lemon zest.
Serve cobbler warm and fresh for best flavor, optionally with vanilla ice cream or whipped cream.

Nutrition

Serving Size: 1 serving
Calories: 297 kcal
Sugar: 40 g
Sodium: 142 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 22 mg