Description

This easy homemade blueberry cobbler is the perfect summer dessert, featuring juicy blueberries and a golden, buttery biscuit-like topping. It’s quick to make, crowd-pleasing, and adaptable for gluten-free or dairy-free diets.

Ingredients

Scale

4 cups fresh or frozen blueberries (about 600g)
1/2 cup granulated sugar (100g)
Zest from 1 medium lemon
2 tablespoons lemon juice
2 tablespoons cornstarch (16g)
Pinch of salt
1 cup all-purpose flour (125g)
1/3 cup granulated sugar (65g)
1 1/2 teaspoons baking powder (6g)
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed (113g)
1/2 cup milk (120ml)
1 teaspoon vanilla extract (5ml)
Optional: vanilla ice cream or whipped cream for serving

Instructions

Preheat oven to 375°F (190°C). Generously butter a 9-inch baking dish or deep pie dish.
In a large bowl, combine blueberries, 1/2 cup sugar, cornstarch, lemon zest, lemon juice, and a pinch of salt. Toss gently until evenly coated. Pour into prepared baking dish.
In a medium bowl, whisk together flour, 1/3 cup sugar, baking powder, and 1/4 teaspoon salt.
Add cold, cubed butter to the flour mixture. Cut in with a pastry cutter, fork, or fingers until mixture resembles coarse crumbs with pea-sized pieces.
Pour in milk and vanilla extract. Stir gently until just combined; the topping should be thick and slightly sticky.
Drop spoonfuls of topping over blueberry filling, leaving some gaps for berries to bubble through. Optionally, sprinkle extra sugar on top.
Place dish on a baking sheet and bake for 35-40 minutes, until topping is golden brown and filling is bubbling at the edges. Tent with foil if topping browns too quickly.
Let cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and milk. If using frozen blueberries, do not thaw; add a few extra minutes to baking time. Let cobbler cool before serving to allow juices to thicken. Double recipe for a crowd and bake in a 9×13-inch dish, adding 5-10 minutes to bake time. Sprinkle turbinado sugar on top for extra crunch.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/8 of the pan
Calories: 220
Sugar: 18
Sodium: 120
Fat: 5
Saturated Fat: 3
Carbohydrates: 38
Fiber: 3
Protein: 3

Keywords: blueberry cobbler, summer dessert, easy cobbler, homemade cobbler, fruit dessert, berry cobbler, classic dessert, picnic dessert, potluck dessert