Easy Blueberry Cobbler Recipe

A family-friendly lightly sweetened Blueberry Cobbler with a flaky biscuit topping with a touch of cinnamon. Just as good as a blueberry pie without all the fuss.

Course Dessert

Cuisine Southern

Keyword easy blueberry cobbler, how to make blueberry cobbler, southern blueberry cobbler

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 355kcal

Author Beth Pierce

Ingredients

1 tablespoon unsalted butter
6 cups blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 1/2 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsalted butter
1/2 cup buttermilk
1 tablespoon sugar

Instructions

Preheat oven to 375 degrees.
Melt 1 tablespoon butter in a 9x9 inch baking dish in the oven.
In a large bowl, stir together the blueberries, 1/2 cup sugar, cornstarch, and 1 teaspoon cinnamon. Spoon that into the bottom of the baking dish on top of the butter.
Whisk together the flour, 1/4 cup sugar, baking powder, salt, and 1/4 teaspoon cinnamon. Using a pastry cutter, cut in the butter until the mixture is crumbly. Stir in the buttermilk just until the mixture is moistened. Drop the dough by rounded spoonfuls onto the blueberries. Sprinkle with one tablespoon of sugar.
Bake for 35-40 minutes or until golden brown and bubbly.

Notes

Use fresh or frozen blueberries, raspberries, or blackberries.
If you like nutmeg add a couple pinches for added flavor. Or try lemon zest for a little tang.
Use a pastry cutter or two knives to cut the butter into the flour mixture. I always start by cutting my chilled butter into small cubes.
Always preheat the oven and load the cobbler on the middle rack in the center of the oven.
Mix the dough just until moistened as over-mixing can make it tough.
Blueberries stain easily so clean up spills and messes quickly.
Save money and make your own buttermilk. Just add 1 1/2 teaspoons lemon juice or white vinegar to the half cup of milk. Let sit for 5 minutes before mixing with flour/butter mixture.
Once cooled cover and store on the counter top for up to 24 hours. After that period store in the fridge for up to three days.
To freeze cobblers and crisps, first cool completely and then cover with 2 layers of plastic wrap and then 1 layer of aluminum foil. Freeze for up to 2 months. Bake from frozen at 350 degrees for about 30 minutes. Cover with aluminum foil if the top is browning too quickly.

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