Can I double this blueberry cobbler recipe?

Yes, you can double the recipe and bake it in a 9×13-inch pan to feed a crowd. It will need 10-15 more minutes to bake.

Why is my cobbler soggy in the center?

This usually happens if the cobbler is underbaked or if too much fruit is added. Make sure to bake until the center is just set, and the top is golden brown. If needed, cover loosely with foil and bake a few minutes longer.

What other fruits can I use besides blueberries?

This cobbler base works well with other fruits, especially peaches, for a classic version; try my Easy Peach Cobbler with Canned Peaches for an easy, year-round option. You can also use strawberries for a lighter, summery twist; see my strawberry cobbler for more details.

Easy Blueberry Cobbler

Description

Easy blueberry cobbler recipe with fresh or frozen blueberries and simple ingredients. A soft and buttery cobbler everyone loves!

Ingredients

For Blueberries:

2 1/2 cups fresh or frozen blueberries
1/4 cup sugar
grated lemon zest-optional

For Cobbler Batter:

5 Tablespoons (75g) unsalted butter
1 cup (125g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (100g) granulated sugar
3/4 cup (180 ml) milk
1/2 teaspoon vanilla extract (optional)
coarse sugar for sprinkling on top

Instructions

Preheat the oven to 350°F and prepare an 8×8 or 9×9-inch baking dish.

Prepare the blueberries:

In a bowl, toss the blueberries with sugar and set aside while you prepare the batter. If using frozen blueberries, do not thaw them first.
Place 5 tablespoons of butter in the baking dish and set it in the oven for 5–10 minutes, until the butter has completely melted.

Prepare the batter:

Meanwhile, whisk together flour, sugar, baking powder, and salt. Add milk and whisk until smooth.
Carefully remove the baking dish from the oven and pour the batter evenly over the melted butter. Do not stir.
Spoon the blueberries evenly over the batter and sprinkle coarse sugar on top.
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean. If using a 9×9-inch pan, the baking time may be 5–10 minutes shorter.
Let the cobbler cool slightly before serving. Serve warm, optionally with vanilla ice cream.
Store at room temperature for up to 1 day or in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave or reheat the whole dish in the oven at 300°F until heated through.

Notes

If using frozen blueberries, no need to thaw them first. If your blueberries are clumped together with ice, rinse them briefly under cold water, drain well, and continue with the recipe. Optionally, you can mix 1 tablespoon of cornstarch into the sugar used with frozen blueberries. You may also need to add 10–15 extra minutes to the baking time when using frozen blueberries.

Do not stir the batter into the melted butter. The magic happens in the oven— as it bakes, the batter rises around the blueberries to create a soft, cake-like topping.

It’s normal if some butter rises to the top, but it will absorb as the cobbler bakes.

Nutrition

Serving Size: 1 slice
Calories: 238
Fat: 9
Carbohydrates: 39
Protein: 3