Buttery Blueberry Cobbler
Total TimePrep: 15 min. Bake: 40 min.
Makesabout 10-12 servings
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1-1/2 cups sugar, divided
- 1/2 cup butter, cubed
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 large egg, lightly beaten
- Whipped cream or whipped topping
- In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in an 11x7-in. baking dish; melt butter in a 350° oven.
- In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir.
- Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 each: 231 calories, 9g fat (5g saturated fat), 40mg cholesterol, 256mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 2g protein.
Jul 15, 2019
I made this about 6 months ago, and it was delicious, but too sweet. The blueberries I used were fresh and really naturally sweet, so it was a bit of overload. I made it again tonight, and doubled the blueberries, cut the salt in half, and cut the baking powder in half. I also used 1/4 cup sugar in the blueberries and 1/2 cup in the batter, and that was perfect. I like the single fresh fruit concept, and am going to do strawberries, cherries, blackberries and raspberries (I will use a bit more sugar to counter the tart flavor). I also use a 9x9 glass pan.
Jul 7, 2019
Easy and delicious! Be careful though, my husband ate half of it in a midnight raid!
Apr 20, 2019
The only suggestion I have is that you put a warning about how addictive this cobbler is! Amazing!
Jun 28, 2018
This is the best blueberry cobbler I have ever made. It is easy to prepare and is simply delicious! It's a family favorite !
Jun 10, 2018
Recipe was easy, came out exactly the way it was supposed to. Best of all it was very delicious. Side note... I was making a triple batch so I substituted Bisquick (1:1 Flour ratio) for the flour, baking powder, and salt. So I did not have the over salty taste that some people described in their review. I made a big pan of it but I also did individual blueberry cobbler’s in a muffin pan. I just divided the butter into the muffin pans following the directions just as I would for the bigger pan. I absolutely love this dessert, will make again and again!
Aug 7, 2017
This is possibly the best cobbler I have ever had! I made it exactly as written. The crust is cake-like, buttery, sweet and crispy around the edges. The whole thing is absolutely delicious, especially with a scoop of vanilla ice cream. This is, without a doubt, my new "go-to" cobbler recipe for the fall! I might even try it with peaches or apples, although the blueberries are sensational. Foolproof and perfect!Volunteer Field Editor
Aug 6, 2017
I got rave reviews when I took this cobbler to work. It will be added to my favorites. I did tweak it just a bit., I used 3 cups of berries, also I adjusted the flour and milk just a bit, and adjust the sugar down just bit as well. But it is an awesome cobbler!!
Jul 30, 2017
Very good ' thank you !had 2 cups blueberry and 2 cups raspberries. Essentially doubled the recipe except the egg (only used one). Added 1/2 tbl spoon nutmeg and 1/2 tbl spoon cinnamon to fruit mixture; and 1/2 tbl spoon cinnamon to dough mixture. The dough mix ;I used 2/3 cup milk, almost 3 T spn baking powder, 1 T spn salt but still ; 1 cup flour; 2 cups sugar............1 egg.1 cups sgar for fruit mis ; 2 tbl sp lemon juice,The topping turned out very dark brown because of the cinnamon and /or the sugar (wasn't burnt , just dark)I haven't tried it yet (it's cooling), but it has to be delicious because I could have eaten the entire bowl of raw dough as it was.
May 15, 2017
The rule of thumb for leavening in baking (baking powder) is 1-1/4 (1.25) tsp. of baking powder per cup of flour. That is plenty. More only adds more sodium with minimal additional leavening effect. For this recipe, I used 1-1/4 (one and one-fourth) tsp. of baking powder.The rule of thumb for salt in bread baking is 1/4 (0.25) tsp. per cup of flour. That is plenty. I found the crust to be too salty, so I redid it (you can't remove the salt once it has been added) using 1/4 tsp of salt.I found the filling to be a little to sweet for my taste; but instead of reducing the sugar, I added more fruit.I don't own an 11" x 7" pan or dish. The closest thing I have is a 9"x9" baking dish. I found that 2 cups of blueberries were not quite enough filling for my taste. When you think about it, if you take 2" off the end of the 11 x 7 pan and added 2" to the side, you have a 9" x 9" pan. The volume of the 9" x 9" pan is the same as that of an 11" x 7" pan; so for all practical purposes they're the same. Using the 9"x9" dish yielded 9 servings of 3"x3".This is a good basic recipe that needs a couple of tweaks.With all due respect to "yumbaker" and "Toivomama", the purpose of a review is, indeed, to rate the recipe; but keep in mind that altering the recipe as needed in order to get optimal results says as much about the original recipe as does making the recipe "as is" and then commenting on it. Anyone who has made various cobblers and pies can look at a recipe and tell if it will be too sweet, too dry, or too salty (or all three) and will adjust the recipe automatically without the need to make the original recipe first and tweak it the next time it's made. People's tastes vary from person to person. Some may like the recipe straight up, with no alterations. Others may find the crust to be too salty, as I did, or that the filling needs more fruit; because, like TamC24, and me, they prefer more fruit and less crust. Again, sharing variations of the recipe and the reason for the variations in a review are important parts of rating the original recipe and pointing out areas where the original recipe might be improved for others of similar tastes who are considering making the dish.
Apr 20, 2017
Researched many recipes as usual. Found this one and thought it sounded good. I read the reviews as I always do. Decided to follow the recipe as written. WONDERFUL taste. I used fresh blueberries and fresh squeezed lemon for the juice. I cooked the berries whole. I would suggest doubling up on the amount of berries though. I had a little over 3 cups of fresh berries and it wasn't enough for my taste. I prefer more fruit than breading/filling. I didn't have an 11x7 pan, thought a 9x9 was too big, used a 9" deep dish pie stone. Don't use anything smaller than the 11x7 as it rises and bubbles/oozes out the sides. :) Mine didn't look like the photo but it was delicious. VERY EASY to assemble (I had to keep reading the simple recipe to make sure I wasn't missing something - it was that easy). I used unsalted real butter as that is what I bake with. Had I used the suggested size pan then maybe the breading/filling would have dispersed more evenly. I usually don't eat many blueberries, but this is so good that I find it's hard to stay out of it. Definitely a keeper recipe.