Blueberry Cobbler

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.

Course Desserts & Sweet Treats

Cuisine American

Keyword blueberries, cobbler, dessert, easy dessert, summer dessert, summer recipe

Prep Time 15

Cook Time 40

Resting Time 10

Total Time 1 5

Servings servings

Calories 472

Author Laurie McNamara

Ingredients

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)

US Customary - Metric

Instructions

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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition