Blueberry Cobbler Recipe

5 from 4 votes

Say hello to the cookoff-winning Blueberry Cobbler Recipe that had the whole neighborhood talking. Every bite is bursting with flavor and topped with buttery cinnamon sugar.

Prep Time35

Cook Time1

Setting Time20

Total Time1 55

Course: Dessert, Vegetarian

Cuisine: American

Keyword: Blueberry Cobbler, Blueberry Cobbler Recipe

Servings: servings

Author: Chelsea Lords

Cost: $13.92

Equipment

9 x 13-inch baking pan glass or ceramic

Ingredients

Cobbler

8 cups fresh blueberries completely dry
1 lemon
1/4 cup light brown sugar lightly packed
1/4 cup granulated sugar
1/4 teaspoon cinnamon optional
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/8 teaspoon salt

Crumble Topping

12 tablespoons unsalted butter 3/4 cup, melted and cooled to room temperature
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1-1/2 teaspoons vanilla extract

Crunchy Topping

3 tablespoons turbinado sugar or granulated sugar
3/4 teaspoon cinnamon

US - Metric

Instructions

Preheat oven to 350°F. Lightly grease a 9x13-inch glass or ceramic dish. Avoid metal, it can alter the flavor. Zest lemon to get 1 teaspoon zest. Juice lemon to get 1 tablespoon juice. Set aside.
Make sure blueberries are fully dry. In a large bowl, gently toss blueberries with lemon zest & juice, both sugars, cinnamon (if using), cornstarch, vanilla, and salt. Stir to coat, then pour into the greased pan (scrape out all juices). Bake for 15 minutes.
Melt butter and let it cool to room temp. Stir in flour, baking powder, salt, sugar, and vanilla until just combined. Don’t overmix. Mixture should be crumbly. Add 2–3 tablespoon flour if it feels too wet.
Crumble the topping over the warm blueberries (don’t press down). In a small bowl, mix cinnamon and sugar, then sprinkle evenly on top. Bake for 45–50 minutes or until topping is golden and berries are bubbling at the edges (see note 1).
Let sit for 20–30 minutes before serving to allow it to thicken. Serve with whipped cream or vanilla ice cream.

Video

Notes

Note 1: Cobbler is done when the filling is bubbly and the topping is deep golden with no wet spots.

Storage: Let cool fully. Cover and store in the fridge up to 3–4 days. To freeze, wrap tightly and freeze up to 3 months. Thaw in fridge overnight and reheat at 350°F until warm.

Nutrition