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Easy Blueberry Cobbler is simple dessert that's ready in no time. Tangy blueberries are tossed with cozy spices and then sprinkled with a buttery, cinnamon sugar cake-like topping. Easy to make and loaded with flavor, this cozy cobbler is perfect to enjoy all year long!

Easy Blueberry Cobbler

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Easy Blueberry Cobbler is a simple dessert that's ready in no time. Tangy blueberries are tossed with cozy spices and then sprinkled with a buttery, cinnamon sugar cake-like topping. Easy to make and loaded with flavor, this cozy cobbler is perfect to enjoy all year long!
Course Dessert
Cuisine American
Keyword blueberry cobbler, cobbler
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 349
Author Gayle

Ingredients

Blueberry filling

  • 6 cups blueberries (fresh or frozen)
  • ¼ cup granulated sugar
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Topping:

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter , cut into cubes (see note below)
  • ½ cup heavy cream
  • ½ cup milk (I used 2%)
  • Heavy cream or milk , for brushing over cobbler
  • Turbinado or regular sugar , for topping

Instructions

  • Preheat oven to 350°F. Light grease a 9x13-inch baking pan with non-stick cooking spray. Set aside.
  • In a large bowl, combine the blueberries, white sugar, brown sugar, cornstarch, and lemon juice. Spread evenly into prepared dish. Set aside.
  • In a medium bowl, combine the flour, white sugar, baking powder, cinnamon, and salt. Cut in butter using a pastry cutter or two forks until mixture resembles coarse sand. ** (see note below). Add heavy cream and milk. Stir until just combined, being careful not to overmix.
  • Drop topping mixture over filling, evenly distributing. It is ok if there are spaces in between, as filling with spread out a little when baking. Lightly brush topping with heavy cream or milk, and then sprinkle with turbinado or regular sugar.
  • Bake for 50-55 minutes, or until topping is golden brown and filling is bubbly. Remove from oven and let cool for 15 minutes before serving.

Notes

  • **Alternatively (and a much easier method), freeze 6 tablespoons of butter for about 30 minutes. Remove from the freezer and grate butter using the largest holes on a cheese grater. Add to flour mixture and stir until resembles coarse sand.
  • See more of my tips for making this blueberry cobbler in the post (above the recipe box).

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 70g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 228mg | Potassium: 320mg | Fiber: 6g | Sugar: 31g | Vitamin A: 581IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 5mg