blueberry cobbler

Our FAVORITE Blueberry Cobbler recipe made with fresh or frozen blueberries and basic pantry ingredients. The end result is the perfect cobbler!

Blueberry Cobbler

blueberries ((fresh

sugar

lemon zest

Tablespoons butter

all-purpose flour

baking powder

salt

milk

cinnamon

Preheat oven to 350 degrees F.&nbsp;

Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

Add blueberries, sugar and zest to a bowl and stir to combine.

In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.

Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.&nbsp;

Serve warm, with a scoop of ice cream, if desired!

https://content.jwplatform.com/videos/ur79JZ9K.mp4

An easy Blueberry Cobbler recipe made with fresh or frozen blueberries and basic pantry ingredients.

A traditional Canadian East Coast dessert, blueberry grunt is a simple and delicious dessert to make with minimal skill. Serve with whipped cream or vanilla ice cream for a sweet treat!

East Coast Blueberry Grunt

blueberries

white sugar

lemon

water

cups all purpose flour

Tbsp baking powder

butter

Start by cooking the blueberries first so that they can simmer while you prepare the dumpling batter.

Pour the berries into a deep walled pan or cast iron skillet. Add the sugar, cinnamon, and lemon juice. Cook the blueberries over medium heat until you create a bubbling blueberry sauce.&nbsp;

If using fresh berries, add just a splash of water to the pan to prevent the sugar from burning. If you use frozen berries this is not needed as the frozen fruit will release liquid as they cook.

Cooking The Blueberries

While the blueberries cook, mix together the batter ingredients as you would when making homemade biscuits.

Start by measuring out the dry ingredients and mixing them together. Make sure to sift out any lumps of baking powder, otherwise you'll end up with chunks of it in your batter that wont 'break down'.

Use a fork and mix in the butter until it is evenly crumbled through out the flour mixture. The mix should now be crumbly with little bits of butter a little smaller then the size of peas.

Mix together the egg and milk, pour this into the flour/butter mix. Use a spoon to create a shaggy dough. If its a little to thick, add a splash of milk to it to thin it out.

Making The Biscuit Topping

Pre-heat your oven to 400F.&nbsp;

Using two spoons, ( an ice cream scoop also works well if you have one) carefully plop chunks of this batter directly into the bubbling blueberry sauce. Evenly space out the batter to help it cook evenly and cover as much of the blueberry grunt as you can. Cover the pan with a lid or tinfoil and let it cook over low heat on the stovetop for 15 minutes.

As the blueberry grunt cooks be patient, and don't open the lid! The steam created by the cooking blueberries will help cook the dumplings. Don't be surprised if you hear odd grunting sounds!

Once the 15 minutes is up, remove the lid, and place the blueberry grunt in the oven to brown up the biscuit topping.&nbsp;

Serve immediately while hot, topped with whipped cream or vanilla ice cream.&nbsp;

Top The Blueberry Grunt &amp; Cook

My blueberry cobbler recipe makes a perfect summertime dish with a sweetened biscuit-like topping that&#039;s ready in under an hour! Best served warm, topped with a hearty scoop of vanilla bean ice cream! Recipe includes a quick how-to video!

blueberries ((870 grams))

sugar ((50 grams))

brown sugar ((50 grams))

lemon juice

cornstarch

all-purpose flour ((250 grams))

Tablespoon baking powder

Tablespoons unsalted butter¹ (cold (85 grams))

heavy cream ((120 milliliters))

milk (cold (80 milliliters))

heavy cream

Preheat oven to 425F. In a large bowl, combine blueberries, ¼ cup sugar ¼ cup brown sugar, lemon juice, and corn starch.  

Stir ingredients well and then pour into a 7x11 baking dish². Set aside and prepare your blueberry cobbler topping.

In a separate large bowl, combine your flour, sugar, baking powder, and salt in a large bowl and mix well.&nbsp;

Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture.

Cut in the butter or stir to combine the grated butter until the mixture resembles coarse crumbs.

Add heavy cream and milk and use a wooden spoon or spatula to stir until ingredients are combined (don't over-mix).

Use your hands to evenly drop and distribute biscuit mixture over the blueberry filling that you prepared earlier. The biscuit batter does not have to totally cover the blueberries, just do your best to evenly distribute it so that it will cook evenly.

Brush with additional heavy cream and sprinkle generously with coarse sugar (if you don't have coarse sugar, regular granulated will also work just fine).

Transfer to oven and bake on 425F (220C) for 25-30 minutes or until top is golden brown. Cover cobbler with foil and bake an additional 10-15 minutes or until a toothpick inserted in the center of the biscuit portion comes out clean or with a few dry crumbs.

Allow to cool for about 10-15 minutes before scooping and serving warm. Top with vanilla ice cream, if desired.

https://embed.mediavine.com/videos/wxdjchcymrnpzjq16sqx

Blueberry Cobbler is a sweet summertime dish made with freshly picked blueberries (the frozen variety will also work too, though!) and topped with a sweet biscuit-like topping.

Easy Vegan Blueberry Cobbler. Oilfree berry cobbler. Crisp and buttery! Gluten-free option. Plant Based Summer Dessert, can be made ahead and versatile. Use blackberries, mixed berries and peaches and other summer fruit. Vegan Soyfree Recipe. Can be made nutfree and Glutenfre

Vegan Blueberry Cobbler No Oil

tsp lemon or lime zest

tbsp lemon or lime juice

tbsp coconut sugar

unbleached all-purpose flour (,

almond flour (, or use more flour to make nutfree)

1.25 tsp baking powder

sea salt

nutmeg

full fat coconut milk

Preheat the oven to 375 deg F ( 190 C). Add blueberries to a baking dish ( 8-9 inch) or cast iron skillet ( 8 inch). Add lemon zest, juice, sugar and mix well to coat.

In a bowl, add the flours, baking powder, salt, sugar and spice and mix well.

Add 1/2 cup of the coconut cream+milk mixture and mix in. Add more milk a tbsp to make a thick muffin like mix.

Drop spoonfuls of the thick batter on the blueberries. Spread a bit to cover most but not all of the berries. Place the skillet on a baking sheet to catch any spill. Sprinkle a tsp of coconut sugar/other sugar on the batter (optional)

Bake for 35 mins. Broil for half a minute for browning if needed

Remove from the oven, let sit for a few mins.. Serve with ice cream or whipped coconut cream. Store: Refrigerate (after cooling completely) for upto 3 days.

When you can&#039;t decide between blueberry cobbler and peach cobbler combine them and have the best of both worlds with my Blueberry Peach Cobbler with Oatmeal Cookie Streusel!

Blueberry Peach Cobbler

brown sugar

old-fashioned oats or quick cooking oats

peaches (about 4 medium)

vanilla extract

Preheat oven to 350°F.

Combine flour, sugars, and cinnamon in a bowl; cut in the butter with a pastry blender/cutter until butter is the size of small peas. This can also be done by pulsing in a food processor or using your fingers to press the butter into the flour until the mixture is crumbly. I like to use my fingers because the warmth of your fingers soften the butter just enough to bring the mixture together somewhere between a ball of dough and dry and crumbly. (I don’t add the oats until after this step because it cuts the oats into tiny bits.)

Stir in oats. I used quick cooking oats in this photo because I had it on hand but I prefer the look and texture of old-fashioned oats.

Combine all the ingredients for filling in a large bowl and stir gently to coat the fruit. Frozen fruit can also be used but be sure to pat dry with paper towels to remove water when they thaw. Spoon filling into a greased 9-inch square baking dish or 2-quart casserole. Spoon, sprinkle, or dollop the topping mixture onto the filling and bake at 350° for 45 minutes or until the topping is golden brown and the filling is bubbly.

This Blueberry Cobbler is a quick, easy dessert, perfect for showcasing those summer blueberries! It comes together with just 10 minutes prep and is amazing with a scoop of vanilla ice cream or whipped cream to top it all off!

blueberries (fresh or frozen)

all purpose flour (divided)

canola oil

Preheat oven to 375°F and lightly grease an 8×8″ baking dish.

In a large bowl, stir together blueberries, ¼ cup flour, and 1 cup sugar. Pour into prepared baking dish.

In another large bowl, stir together remaining 1 cup flour, ¼ cup sugar, baking powder, and cinnamon. Add egg, milk and canola oil and stir until completely combined. The batter will be thick.

Drop batter over the blueberries by tablespoonfuls, covering as much of the fruit as possible (it won’t cover completely!).

Bake for 35-40 minutes or until topping is golden brown and the blueberries are thickened and bubbly.

Let cool for 10 minutes before serving.

This easy and delicious blueberry cobbler recipe is an old fashion dessert comfort food that grandma would make from her 1972 Betty Crocker cookbook. Enjoy it with a side of vanilla ice cream today.

Easy Blueberry Cobbler

blueberries (frozen or fresh. Rinsed and picked over.)

AP flour

baking powder (aluminum-free)

Preheat oven to 400°.

In a medium saucepan, combine 1/2 cup sugar, one tablespoon cornstarch, one teaspoon lemon juice, and 4 cups blueberries. Also, check the sweetness of your berries. They can vary a lot. You may need up to 1/4 cup extra of sugar.

Stir continuously over medium-high heat until the mixture boils and thickens, then an additional minute.

Pour into a 2 to 2 1/2 quart casserole dish.

Make the topping by mix 1 cup AP flour, two tablespoons sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt. Mix well, then &quot;cut in&quot; 3 tablespoons of butter with a large fork. Mix until crumbly, and then add 1/2 cup milk. Mix until combined but don&#39;t over mix.

Put 6-8 large &quot;dabs&quot; of the dough on top of the berry mixture.

Bake until the top is golden brown. About 25 minutes. Allow to sit for a few minutes and serve hot.

An easy blueberry cobbler recipe with Oregon blueberries and a simple lemon honey sauce that brings out the amazing blueberry flavor. Uses either fresh or frozen blueberries.

Easy Blueberry Cobbler with Lemon Honey Sauce

lemon zest*

honey

potato starch ((or corn starch))

blueberries (fresh or frozen (not defrosted))

butter, (melted)

brown sugar ((or coconut

milk ((or almond milk))

whole wheat pastry flour ((or unbleached all-purpose))

sugar (or other sugar

Add all sauce ingredients in a small saucepan. Bring to a low boil over medium-high heat, stirring constantly. Reduce heat to low and stir until thickened, about 1 minute more, if needed (it may thicken right after boiling - that&#039;s okay).

Remove from heat. If the sauce gets too thick for pouring, thin it with a little water as needed. Set aside.

Make Lemon Honey Sauce

Heat oven to 350 degrees.

Pour half the lemon sauce over the fresh or frozen blueberries in a medium bowl (a little more than 1/3 cup sauce). Stir well and then spread the berries evenly in the bottom of a 10-inch cast iron skillet (or 8x8 or 9x9 baking pan). Pour remaining sauce into a small pitcher for serving with the cobbler.

In a medium mixing bowl, whisk the melted butter, milk, 2/3 cup sugar, flour, zest, baking powder, and salt until smooth (a few lumps are okay).

Dollop dough evenly over berries and use a spatula to spread almost to edges. Some areas of berries should show through. Sprinkle with 1 tablespoon of raw sugar.

Bake for 35-40 minutes (frozen will take 40-45 minutes), until berries are bubbling around the edge, cobbler is browned, and a toothpick in the cake area comes out clean.

Let cool about 10 minutes and then serve warm, passing the remaining lemon sauce to drizzle over each serving.

Make Cobbler

This easy homemade blueberry cobbler recipe is a breeze to make and wonderful to eat!

Blueberry Cobbler Recipe

yellow cake mix

In the bottom of a 9×13 baking dish, pour one box of yellow cake mix.

Spread the blueberries over the top of the cake mix.

Sprinkle on 1-2 tablespoons of sugar (depending upon how sweet they are)

Pour 1 1/4 cup of water over the top of the berries and cake mix. Gently toss the berries and cake mix to allow the water to settle towards the bottom of the pan.  (Sometime I give it a little shake too). If the berries aren’t very juicy, add just a little more water.  If they are plump, a little less.

Cut a stick of butter into 8 pieces and spread out over the top.

Bake at 350°F for 45-50 minutes.

https://embed.mediavine.com/videos/f1fhg3dxsye0wwulobqi

a simple, homemade and delicious blueberry cobbler recipe

The Best Blueberry Cobbler recipe only has 6 ingredients! Fresh blueberries and an easy, sweet homemade batter make this simply perfect!

The Best Blueberry Cobbler (+Video)

flour

sugar, (divided)

2% milk

salted butter, (melted)

Preheat oven to 350F degrees. Spray a 9 x 9 square baking dish with nonstick cooking spray and set aside.

In a medium bowl, stir together the flour with 1 cup of the sugar. Add in the milk and then pour in the melted butter and vanilla extract. Stir until combined.&nbsp;

Spread mixture into a prepared baking dish and top with blueberries. Sprinkle with remaining sugar.

Bake on the middle oven rack uncovered for 45 minutes - hour, until the top is a light golden brown and a toothpick comes out clean. 

Allow to slightly cool before serving. We love ours topped with additional blueberries and a scoop of vanilla ice cream! Enjoy!

https://www.youtube.com/watch?v=AX6fMC_p_hw

This Easy Blueberry Cobbler recipe only has 6 ingredients! Fresh blueberries and an easy, sweet homemade batter make this simply perfect!
FULL RECIPE HERE: https://www.thecountrycook.net/easy-blueberry-cobbler/

Step 1

Step 2

Step 3

Step 4

Final Step

How to make: THE BEST BLUEBERRY COBBLER

Make the most of summer's fresh fruit and mix up an easy Blueberry Cobbler. With a tender topping and a berry filling, this easy Blueberry Cobbler with Bisquick™ Original Pancake & Baking Mix is a dessert you'll be asked to make again and again. If you don't have fresh blueberries on hand, frozen blueberries achieve the same, great taste. For this Blueberry Cobbler recipe, just make sure the total volume of fruit remains the same if using frozen blueberries. Spoons up and enjoy.

butter, melted

Bisquick™ Original Pancake & Baking Mix

Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish. 

In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter. 

Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.

It only takes 10 minutes to prep this easy Blueberry Cobbler recipe and pop it in the oven. Start with plenty of fresh blueberries, add a delicious from-scratch topping, and bake until golden brown.

blueberries ((see note 1))

orange juice

Salt

butter (softened (see note 2))

vanilla ice cream (for serving, optional (see note 3))

Preheat oven to 375 degrees. In a medium bowl, add blueberries, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.

In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.

Beat in egg and vanilla extract. Working in batches, add 1/3 of the flour mixture at a time, beating well after each addition.

Drop rounded tablespoons of batter over the blueberry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).

Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.

This crock pot blueberry cobbler recipe is surprisingly good, especially for something that&#x27;s so easy to prepare! Yellow cake mix is layered with fresh blueberries or frozen blueberries and topped with a thick layer of homemade whipped cream in this easy, no-fuss fruit cobbler dessert.

Crock Pot Blueberry Cobbler

bluberries

vanilla cake mix

butter,

This delicious Blueberry Cobbler is the perfect summer dessert and takes just minutes to pull together using pantry ingredients. Serve with a scoop of vanilla ice cream or fresh whipped cream for a memory-making dessert worthy of holidays and special occasions.

corn starch

all purpose flour

unsalted butter

heavy cream (whole milk or buttermilk can be substituted)

heavy cream (milk can be substituted)

sanding sugar (or turbinado sugar

Preheat oven.

Preheat oven to 375°F. Lightly spray an 8 inch or 9 inch baking dish with nonstick cooking spray.

Make blueberry filling.

In a large bowl, combine the blueberries, granulated sugar, lemon zest and corn starch. Stir to combine until the blueberries are fully coated. Pour blueberries into prepared baking dish and set aside.

Blueberry Filling

Top 19 blueberry cobbler recipes from across the web

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Top 19 blueberry cobbler recipes from across the web

The most viewed blueberry cobbler recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Cobbler

East Coast Blueberry Grunt

Blueberry Cobbler

Vegan Blueberry Cobbler No Oil

Blueberry Peach Cobbler

Blueberry Cobbler

Easy Blueberry Cobbler

Easy Blueberry Cobbler with Lemon H...

Blueberry Cobbler Recipe

The Best Blueberry Cobbler (+Video)

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Blueberry Cobbler

Crock Pot Blueberry Cobbler

Blueberry Cobbler

Blueberry Cobbler

Blueberry Cobbler

Blueberry Cobbler

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Easy Blueberry Cobbler

The most viewed blueberry cobbler recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine