This Blueberry Cobbler is quick and simple! A delicious dessert consisting of sweet and juicy blueberries baked in a soft pillowy vanilla cake with a crunchy sugar topping. Serve warm with a scoop of vanilla ice cream! Yields 6 servings.
Summer = Cobbler.
Not just because it’s one of the easiest desserts to make but also because you can use just about any fruit you want. Over the years I’ve shared recipes for my brown butter peach, strawberry rhubarb and also a triple berry. This blueberry cobbler recipe makes 4 and it’s just as easy (if not the easiest of them all) and incredibly delicious.
A simple and moist vanilla cake studded with sweet jammy blueberries. What more could you want?
Serve slightly warm with a scoop of vanilla ice cream or whipped cream for the ultimate cobbler experience.
To Make This Blueberry Cobbler You Will Need:
- unsalted butter (melted) – Adds richness and flavor.
- unbleached all-purpose flour – The base for the cobbler batter.
- granulated sugar (white) – Used for sweetening the cake.
- baking powder – Will create lightness in the cobbler batter, which makes it rise.
- fine salt – Use pink himalayan or sea salt.
- half & half – Or substitute with whole milk.
- vanilla – Adds warmth and enhances all of the other flavors in this recipe.
- blueberries – Use fresh, firm and ripe blueberries.
- turbinado sugar – Also known as the brand name “sugar in the raw”. Gives the top of the cobbler great texture.
- vanilla ice cream – Or substitute with homemade whipped cream.
Preheat oven to 375°.
Melt 1 stick (1/2 cup) unsalted butter and pour it into a 2-quart oval baking dish (roughly 10in. x 13in. x 2in.) and set off to the side.
In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 1 cup granulated (white) sugar, 1 tablespoon baking powder and 1/4 teaspoon fine salt.
Whisk well to incorporate before pouring in 1 cup half & half and 1 teaspoon vanilla extract.
Switch over to a spatula and stir until incorporated.
Pour the batter overtop of the melted butter. DO NOT combine or spread.
Top with 16 ounces washed blueberries.
Lastly, sprinkle with 1/4 cup turbinado sugar.
Bake on the middle rack of your preheated oven for 40 minute. Rotating the pan halfway through for even baking.
Remove and let cool 10 to 15 minutes before serving.
Add a scoop to dessert plates and top with vanilla ice cream or homemade whipped cream.
I love the tender cake and the sweet blueberries together! A classic comfort and summertime dessert.
How to Store Leftover Cobbler:
Cool completely, cover with plastic wrap and store in your refrigerator.
How Long Will Leftover Cobbler Last?
If stored properly, cobbler should last 4 to 6 days.
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- 1/2 cup unsalted butter, melted
- 1 cup unbleached all-purpose flour
- 1 cup granulated (white) sugar
- 1 tablespoon baking powder
- 1/8 teaspoon fine salt, either sea salt or pink himalayan
- 1 cup half & half, or use whole milk
- 1 teaspoon pure vanilla extract
- 16 ounces blueberries, rinsed
- 1/4 cup turbinado sugar, (aka sugar in the raw)
- Preheat oven to 375°.
- Pour melted unsalted butter it into a 2-quart oval baking dish (roughly 10in. x 13in. x 2in.) and set off to the side.
- In a mixing bowl, measure and add the unbleached all-purpose flour, granulated (white) sugar, baking powder and fine salt. Whisk well to combine.
- Measure and pour in the half & half and vanilla extract. Switch over to a spatula and stir until incorporated. Pour the batter overtop of the melted butter. DO NOT combine or spread.
- Top this with the blueberries.
- Lastly, sprinkle with the turbinado sugar.
- Bake on the middle rack of your preheated oven for 40 minute. Rotating the pan halfway through for even baking.
- Remove and let cool 10 to 15 minutes before serving.
- Serve with a scoop of vanilla ice cream or a dollop or two of homemade whipped cream. Store any leftovers in the refrigerator for 4 to 6 days.
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