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Blueberry Fruit Cobbler

As a child, I was reared on a small farm in southeast Georgia, and tobacco was our main crop. Now blueberries are the main crop in our small town, which has a blueberry festival each year. This recipe was the winner in 2008! —Evelyn Dunlap, Nicolls, Georgia
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    15 servings


  • 6 cups fresh or frozen blueberries
  • 1-1/2 cups sugar
  • 1/4 cup water
  • CRUST:
  • 3/4 cup butter, softened
  • 1-1/2 cups plus 2 tablespoons sugar, divided
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • Vanilla ice cream, optional


  • Place blueberries in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Pour over berries.
  • In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Spread over berry mixture. Drizzle with melted butter; sprinkle with remaining sugar.
  • Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired.
Nutrition Facts
1 each: 362 calories, 13g fat (8g saturated fat), 74mg cholesterol, 206mg sodium, 60g carbohydrate (48g sugars, 2g fiber), 3g protein.

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Average Rating:
  • djade1123
    Jun 27, 2016

    It was good but so sweet. The crust didn't seem quite right for cobbler. Still good but I'll probably try a different recipe next time

  • nschlanser
    Jul 28, 2012

    This was a disaster. Too sweet, too runny and soggy. Definitely, followed the directions to the letter. Good thing it wasn,t being served to strangers.

  • lilaccrew
    Jul 24, 2012

    I wasn't crazy about the crust. Good flavor, but I didn't like the texture.

  • a8brooksie
    Jul 13, 2012

    I took the advice of others and reduced sugar amounts. I'll reduce a little more next time. Still a bit sweet. But this was delectable!

  • marytudor48
    Jul 12, 2012

    No comment left

  • gammyjo
    Jul 5, 2012

    3 cups of sugar to 6 cups of blueberries!!! I'm speachless..............

  • bookbird129
    Jul 4, 2012

    It was way too sweet. It took considerably longer to brown than the recipe said, and the cobbler topping was just ok. The blueberry base was runny. Not the best or even close to good for cobblers.

  • HappyRoxy
    Jul 1, 2012

    This was the first blueberry cobbler I'd ever made in my life, and I really loved it! It turned out very well, although I had to bake it for about an hour before the topping was cooked through properly. Like others have said, I might try to make it with less sugar next time.

  • Budman0151
    Jun 29, 2012

    Made the recipe exactly as written, was great! Very easy to follow and very good warm with vanilla bean ice cream!

  • Doeye
    Jun 25, 2012

    Excellent recipe! Reduced the sugar to 2/3 cup and that was plenty! If you use Spenda, this is what you are putting in your body: Splenda/sucralose is simply chlorinated sugar; a Chlorocarbon...When turned into Splenda it becomes similiar to DDT. Chlorocarbon include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly and damages the hepatocytes, the liver's metabolic cells." I don't believe the "company" will be forthcoming with these facts. I bake with Truvia and Stevia all the time - it's trial and error - but they both work great as substitutes to sugar.