Blueberry Cobbler


A cobbler usually consists of fruit filling, such as apple, peaches, or berries. Over the filling, you will commonly find a thick biscuit layer, either dropped on top or spread across. I did not stray far from tradition with this one, as I am a big fan of this classic as is. I enjoy the simplicity of the ingredients and its rustic look. I adapted this one from itskatiedarling.com

Filling Ingredients:

  • 3 1/2 cups of fresh blueberries
  • 1 teaspoon on vanilla extract 
  • 1 lemon, juiced
  • 1 teaspoon of fresh lemon zest
  • 1 cup of sugar
  • 1/2 teaspoon of flour
  • 2 tablespoon of unsalted butter, melted

Crust Ingredients:

  • 1 3/4 cup of flour
  • 4 teaspoon of baking powder
  • 6 tablespoons of sugar
  • 1 pinch of salt
  • 3/4 of a cup of unsalted butter,cubed, room temperature
  • 1 cup of whole milk
  • 1 tablespoon of turbinado sugar
  • 1 teaspoon of cinnamon

I began by preheating the oven to 375 degrees and lightly greasing a 9×13 pan.

In a large bowl I gently tossed together 3 1/2 cups of blueberries, 1 teaspoon of vanilla extract, 1 cup of sugar, 1/2 teaspoon of flour, 2 tablespoons of melted butter, 1 teaspoon of lemon zest, and the juice of one lemon.

Then I evenly spread the coated berries into the pan.

In a separate large bowl I mixed together 1 and 3/4 of a cup of flour, 4 teaspoon of baking powder, 6 tablespoons of sugar, and 1 pinch of salt.

To the flour mixture I mixed in 3/4 of a cup of cubed butter using a fork.

I mixed until nice and crumbly. You can also use your fingertips to rub in the butter.

Then I stirred in 1 cup of whole milk until a nice thick batter formed.

I evenly spread the batter over the top of the berries. I used my fingertips to help even the batter out.

Then I poked five holes in the topping to allow the steam to escape.

I mixed together 1 tablespoon of turbinado sugar and 1 teaspoon of cinnamon. I sprinkled the cinnamon and sugar over the top of the cobbler. I did not use all of the cinnamon and sugar mixture, just enough to thinly cover the top.

I baked the cobbler for 25 minutes on the middle rack rotating halfway through. The topping should be golden brown and a toothpick should come out clean.

This simple, sweet, and fresh blueberry cobbler was perfect. Juicy, plump blueberries, hints of lemon and vanilla all blanketed by a layer of sweet biscuit-like dough with a subtle hint of warm cinnamon. Top the whole thing off with a dollop of vanilla ice cream and I am on cloud nine.

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