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Meet our latest summer addition: Blueberry Cobbler! Ripe and juicy blueberries with a hint of fresh lemon are topped with a sweet and buttery cinnamon-sugar cookie-esque cobbler topping.
Blueberry Cobbler
We often make this blueberry crisp or blueberry angel food cake a few times a month during the summer, but this year I decided to branch out and create a new blueberry treat for the family to enjoy — Blueberry Cobbler!
This cobbler starts with a lush, lemon-blueberry filling and a sweet, cinnamon-spiced cookie crumble topping. Top this warm fruity cobbler with some good vanilla bean ice cream and dessert doesn’t get much better than that!
Blueberry Cobbler Filling Tips
- Use ripe, fresh blueberries for best results. The tastier the blueberries are, the better the cobbler will taste!
- Ripe blueberries have a deep blue color and are plump. A blueberry that shows a hint of red or is overly firm isn’t fully ripe and will likely be tart. White and green-colored blueberries aren’t ripe.
- When mixing the filling together, stir gently to keep the blueberries from breaking down.
- It’s important to give the cobbler time to cool sufficiently and subsequently thicken — 20-30 minutes should do it!
- Thoroughly dry blueberries before making the cobbler. If the blueberries are at all wet, the cobbler becomes overly juicy and doesn’t thicken as nicely.
QUICK TIP
For the ultimate dessert, serve this Blueberry Cobbler with some vanilla bean ice cream or fresh whipped cream (how to make whipped cream tutorial here).
Blueberry Cobbler Topping Tips
- Don’t use hot butter. Hot butter will melt the white sugar and cause an oily cookie topping. It’s melted for texture reasons but needs to cool a bit before continuing with the cookie making.
- Add extra flour if needed. The cookie topping mixture should crumble nicely on top of the blueberries. If it is too wet or gooey, add a touch (2-3 tablespoons) of additional flour. Add flour slowly and just until a thick dough/crumble forms. Too much flour and the topping won’t taste as sweet as intended.
- Don’t press the crumble down into berries. This will keep the crumble from getting as crispy as we want it to be!
QUICK TIP
Looking for more trouble-shooting? Check out this article for mistakes to avoid when making a fruit cobbler!
Making Blueberry Cobbler Ahead of time
You can prepare this Blueberry Cobbler ahead of time — up to a day in advance. Here are the directions:
- Prepare the topping and store in an airtight container in the fridge for up to 1 day. (Set out the topping at room temperature for about 20-30 minutes before crumbling on top of the blueberries.)
- Combine all of the filling ingredients except for the blueberries; toss them together and store in an airtight container in the fridge for up to 1 day.
- Measure, wash, and thoroughly dry blueberries and store in an air-tight container.
- With everything prepared ahead of time, but stored separately, it only takes minutes to assemble. Toss together the blueberries with filling ingredients and transfer to a prepared 9×13-inch pan. Bake for 10 minutes. Add the crumble topping and follow the rest of the instructions for baking. Note: It may take an extra 5-10 minutes of baking with chilled ingredients.
Blueberry Cobbler FAQs
1Why is it called Blueberry Cobbler?
A baked fruit-filled dessert is usually categorized as a cobbler if it is topped with a biscuit or batter topping instead of a crust.
The name “cobbler” comes from the often cobbled texture that appears as the topping is spooned, dropped, or crumbled on top of the fruit. As it bakes, the fruit peeks through this cobbled appearance.
2How do you thicken fruit for cobbler?
Struggling to get a nicely thickened cobbler? Check the following tips:
- Don’t use frozen blueberries (only fresh).
- Make sure blueberries are 100% dry before adding to the baking dish. Even a little moisture can contribute to an overly juicy cobbler.
- Add cornstarch to the filling.
- When baking, be sure the filling reaches a bubbling-hot temperature so the cornstarch is cooked enough to properly thicken the berries/fruit.
3Why is my Blueberry Cobbler so runny?
A runny cobbler usually means that the fruit used was extra juicy, the cobbler wasn’t baked at a high enough temperature, or that you haven’t let it cool long enough. Make sure to let the cobbler sit after baking to fully thicken up.
4How do you know when a cobbler is done?
If you have a food thermometer, it should read 200 degrees F in the thickest part of the cobbler. The filling should be bubbly around the sides and edges (see photos), and the top should be a deep golden brown.
5Do you need to refrigerate cobbler?
If you are going to eat the cobbler within a day of making it, you do not need to refrigerate it. Simply cover it with plastic wrap and leave it at room temperature. I recommend enjoying this blueberry cobbler within 1-2 days of making it; it’s not a dessert that stays great after that. (Truly, it’s best the same day it is made!)
Use leftover blueberries in one of these recipes
Blueberry Cobbler
Our latest summer addiction: Blueberry Cobbler! Ripe and juicy blueberries with a hint of fresh lemon topped with a sweet and buttery cinnamon-sugar cookie-esque cobbler topping.
Blueberry Cobbler
Our latest summer addiction: Blueberry Cobbler! Ripe and juicy blueberries with a hint of fresh lemon topped with a sweet and buttery cinnamon-sugar cookie-esque cobbler topping.
Ingredients
Cobbler
- 8 cups fresh blueberries Note 1
- 1 tablespoon fresh lemon juice + 1 teaspoon lemon zest
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1/4 teaspoon cinnamon, optional
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
Crumble Topping
- 3/4 cup (12 tablespoons) unsalted butter, melted and cooled to room temperature
- 1-1/2 cups white all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup white sugar
- 1-1/2 teaspoon vanilla
Crunchy Topping
- 3 tablespoons turbinado sugar (white sugar also works ok; less crunchy)
- 3/4 teaspoon ground cinnamon
Instructions
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PREP: Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch ceramic or glass pan. (Do not use metal; it can cause the fruit to have a metallic flavor.)
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FILLING: Make sure blueberries are 100% dry — any moisture on the blueberries makes for a less flavorful and overly juicy cobbler. Add blueberries to a large bowl. Toss gently with lemon juice and zest. Add in the brown sugar, white sugar, cinnamon, cornstarch, and vanilla. You can also season here if desired with a pinch of salt (I add 1/8 teaspoon). Stir gently until combined and then transfer to the prepared pan along with any accumulated juices. Bake filling (without topping) for 10 minutes at 350 degrees F.
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CRUMBLE TOPPING: Melt the butter and allow plenty of time for the melted butter to come back to room temperature. If it is too hot, it will melt the sugar and make the topping greasy. To the melted butter add in the flour, baking powder, salt, sugar, and vanilla. Stir until just combined. Do not overmix. Mixture should crumble; if it is too wet, add a touch (2-3 tablespoons) additional flour. Crumble mixture with your fingers and sprinkle over the partially baked blueberries. Do not press the crumble mixture down. In a small bowl, stir together the sugar and cinnamon. Sprinkle evenly on top of the crumble topping. Return to the oven for 45-50 more minutes or until topping is lightly browned and blueberries have begun to gel & bubble at the edges. (Note 2)
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ENJOY: Remove from the oven and let stand for 20-30 minutes to thicken and gel. Serve with fresh whipped cream or vanilla bean ice cream.
Recipe Notes
Note 2: Every oven is a little different, so how do you know when this cobbler is done? The filling should be bubbly around the sides and edges with a gel-like appearance, and the top should be a deep golden brown. No parts of the cookie/cobbler topping should be wet or gooey looking.
Nutrition Facts
Serving: 1serving | Calories: 222kcal | Carbohydrates: 36g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 53mg | Potassium: 71mg | Fiber: 2g | Sugar: 29g | Vitamin A: 318IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
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