Easy Blueberry Cobbler Recipe
Jammy blueberries tucked under a buttery, golden cobbler top. Minimal prep with big, bakery-style payoff.
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Servings:
Ingredients
Main Ingredients
- 7 tbsp unsalted butter, melted
- 4.25 cup fresh blueberries
- 0.5 cup granulated sugar for the berries
- 1.5 tbsp cornstarch for the berries
- 1 tsp lemon zest
- 1.5 tbsp lemon juice
- 1.1 cup all-purpose flour
- 0.85 cup granulated sugar for the batter
- 2.25 tsp baking powder
- 0.4 tsp kosher salt
- 0.95 cup whole milk
- 1.25 tsp vanilla extract
- 0.4 tsp ground cinnamon optional, for sprinkling
Instructions
Preparation Steps
- Heat oven to 375°F. Place butter in a 9x13-inch dish to melt while preheating.
- Toss blueberries with the first portion of sugar, cornstarch, lemon zest, and lemon juice. Rest 5 minutes.
- Whisk flour, the second portion of sugar, baking powder, and salt in a bowl.
- Pour in milk and vanilla. Whisk just until smooth and pourable.
- Remove hot pan. Swirl melted butter to coat the bottom evenly.
- Pour batter into the buttered pan. Do not stir.
- Spoon blueberry mixture evenly over the batter. Do not stir.
- Sprinkle cinnamon over the top. Bake 38–42 minutes until deep golden and bubbling.
- Cool 10 minutes before serving. Enjoy warm, plain or with vanilla ice cream.
Notes
Variation: Swap in 2 cups sliced peaches for part of the berries, or use frozen blueberries without thawing (add 1 extra teaspoon cornstarch). Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days; warm briefly in a 300°F oven to refresh.
This recipe is an original creation inspired by classic Easy Blueberry Cobbler Recipe flavors. All ingredient ratios and instructions are independently developed.