Buttery Blueberry Cobbler Recipe

4.5 40 44
Buttery Blueberry Cobbler Recipe
Buttery Blueberry Cobbler Recipe photo by Taste of Home
Publisher Photo

Buttery Blueberry Cobbler Recipe

Read Reviews
4.5 40 44
Publisher Photo
As the name implies, this is a recipe that is rich and delicious. Since you can use either fresh or frozen blueberries, you can make this easy blueberry cobbler year-round. —Marjorie Green, South Haven, Michigan
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 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

Directions

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. Yield: about 10-12 servings.
Originally published as Buttery Blueberry Cobbler in Country Extra May 1992, p47

Nutritional Facts

1 each: 231 calories, 9g fat (5g saturated fat), 40mg cholesterol, 256mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping. Yield: about 10-12 servings.
Originally published as Buttery Blueberry Cobbler in Country Extra May 1992, p47

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Reviews forButtery Blueberry Cobbler

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MY REVIEW
Debglass11 User ID: 6300479 271490
Reviewed 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"

MY REVIEW
Donna860 User ID: 6482357 271429
Reviewed 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!!"

MY REVIEW
Nick User ID: 9229755 270147
Reviewed 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."

MY REVIEW
Al User ID: 9168332 265970
Reviewed 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."

MY REVIEW
TamC24 User ID: 9147850 264894
Reviewed 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."

MY REVIEW
Loiscooks User ID: 3656565 249988
Reviewed Jul. 1, 2016

"This is very good. I cut down on the sugar after reading comments from others. I was a little hesitant to try this recipe, but I am glad I did. I will make this again. Very good."

MY REVIEW
gunslinger User ID: 544392 248070
Reviewed May. 10, 2016

"I had some blueberries in the freezer I wanted to use up and found this easy cobbler. We ate it with ice cream on top and it was delicious!"

MY REVIEW
mcdudette User ID: 8789009 244710
Reviewed Feb. 29, 2016

"2 stars. I followed the recipe exactly, and I thought it was way too sweet and too salty. If I made it again, I would make the following alterations: use unsalted butter, less salt, and 1/3 of the amount of sugar.

That being said, my roommate loved it and enjoyed the contrast of the sweet and salty."

MY REVIEW
tallyrachel User ID: 6870797 239982
Reviewed Dec. 22, 2015

"The taste is great. . Next time, I would double the amount of blueberries, as it was a little dry. I used frozen berries. Served with vanilla ice cream. Company raved about it"

MY REVIEW
Toivomama User ID: 8435241 231451
Reviewed Aug. 19, 2015

"I agree that it's rather pointless to adjust the recipe before you've tried the original and then rate your own. I gave this a 4 because I thought the berry mixture was a bit too sweet. (I'm usually the one to add more sugar to my recipes because I prefer more sweet over tart.) Not sure that I'd make this again as I love trying lots of recipes until I find the one I can't live without. Having said that, I'm sure there would be no complaining if you served this to your guests!"

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