Blueberry Cobbler
This Blueberry Cobbler Recipe is bursting with summer sweetness and easy to bake in under an hour. A perfect dessert for any occasion.
Ingredients
- 4 cups fresh blueberries or frozen, no need to thaw; pat dry for less liquid
- 1 cup granulated sugar divided (adjust if your berries are ultra-sweet)
- 2 tablespoons cornstarch thickens those berry juices perfectly
- 1 lemon zest of 1 lemon (optional, for a bright, citrusy lift)
- 1 cup all-purpose flour King Arthur brand or a gluten-free 1-to-1 blend
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup whole milk or almond milk for a dairy-free twist
- 1/4 cup unsalted butter melted and slightly cooled (vegan butter works too)
- 1 large egg lightly beaten (or flax “egg” for vegan)
- 1 teaspoon pure vanilla extract
- 1 tablespoon coarse sugar turbinado or Demerara, for crunch
Instructions
- Preheat the oven to 375°F (190°C). Place a 10-inch cast-iron skillet or 9-inch pie dish on the middle rack to heat.
- Toss blueberries with sugar, cornstarch, and lemon zest in a bowl. Let sit for 5 minutes to release juices.
- Whisk flour, baking powder, salt, and sugar in a separate bowl. Stir in melted butter, milk, egg, and vanilla until just smooth.
- Pour blueberry mixture into the skillet, top with batter, leaving some spots uncovered. Sprinkle coarse sugar on top. Bake for 40–45 minutes until golden and bubbly.
- Let it rest for 10 minutes before serving warm. Enjoy with vanilla ice cream or whipped cream.
Notes
Use firm, plump blueberries and don’t skip the lemon zest—it makes a world of difference. Keep leftovers in the fridge for up to 3 days. For variations, see the 'Variations' section in the recipe.
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