Sweet batter topped with vibrant blueberries make this easy BLUEBERRY COBBLER perfect for any brunch, or top it with a scoop of vanilla ice cream for a delicious dessert!
When I was in my teens, my family would often go camping with friends of my parents- Danny and Patty. I have many fond memories of these trips. Not only was Danny always joking around and making everyone laugh, I remember Patty being an incredible cook and baker. The first time I ever had chicken enchiladas made with cream of mushroom soup, it was Patty that had made them. While I am no longer able to recall all of the delicious treats she would share with us on those camping trips, I do remember this fabulous cobbler recipe. Let me rephrase- I remember this fabulous blueberry cobbler because I wrote it down and made it a few times after Mark and I were married.
It’s always been a hit, and with one bite you’ll see why. I like to let the blueberries sit in sugar for a good amount of time, it’s the first thing I do before I mix the batter or even turn the oven on.
I use a little shortening to lightly grease my pan before adding the batter, but any non-stick cooking spray would work just as well. The main thing is not to let the cobbler stick to the pan, you want all of that goodness in your mouth!
Spreading the sweet, juicy blueberries just makes me want a big spoonful of them! In fact, my 3-year-old granddaughter actually admitted to sneaking a blueberry or two from the bowl. She can be sneaky like that.
My house smelled amazing while this blueberry cobbler was baking. I could hardly wait to taste it! Of course, just like any other baked good, you really do need to let it cool a bit before cutting into it.
Ingredients
- 2 cups blueberries fresh or frozen
- ¼ cup butter softened
- 1 cup granulated sugar divided
- 1 cup all purpose flour
- 2 teaspoons baking powder
- â…› teaspoon salt
- ½ cup milk
Instructions
- Combine blueberries and 1/2 cup sugar in a small bowl; set aside
- Lightly grease an 8x8 baking dish; set aside
- Preheat oven to 375 degrees
- In a large mixing bowl, cream the butter and 1/2 cup of the sugar; set aside
- In a medium bowl, combine flour, baking powder and salt
- Add flour mixture to butter mixture and begin to mix
- Add milk while flour mixture is blending with butter mixture; combine until a thick batter forms
- Spread batter in baking dish
- Spread blueberries on top of batter and bake in a 375 degree oven for 40-45 minutes
- Allow to cool 15 minutes before serving
Michele Stedman says
I’ve made it twice now and everyone that I’ve given it to loves it!
Catherine Mack says
I will try this recipe soon
Aubrey Cota says
Cobblers are great all season long! Can’t wait for you to try it.
Sherry says
Came out awesome
Thank u?
Aubrey Cota says
Yay thank you!
Marie says
I really like to bake with fresh fruit. This cobbler looks very good. The pan in the pictures looks like a 13 x 9, but the directions say to use an 8 x 8 pan. Which size pan should be used? Thank you!
Rachel @ {i love} my disorganized life says
I actually used a 9×11, but I feel like it’s not that common of a pan. I have also used an 8×8 and it works great as well!