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Easy Blueberry Cobbler Recipe

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4.3 from 80 reviews

This Easy Blueberry Cobbler is a delightful and simple dessert featuring a luscious layer of sweet blueberries beneath a tender, golden-brown cake topping. Made with fresh or frozen berries, this cobbler is perfectly balanced with light sweetness, a hint of lemon zest, and a soft, moist batter enriched with coconut oil and buttermilk. Ideal for any occasion, it’s easy to prepare and pairs wonderfully with vanilla ice cream or coconut whipped cream.

Ingredients

Blueberry Filling

  • 4 cups fresh blueberries (or frozen)
  • ¼ cup fine cane sugar (or light brown sugar)
  • 1 teaspoon lemon zest
  • 1 teaspoon cornstarch

Batter

  • 1 ½ cups all-purpose flour
  • 1 cup fine cane sugar
  • ⅓ cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups whole milk or buttermilk

Topping

  • 1-2 teaspoons turbinado sugar (optional topping)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with cooking spray to ensure the cobbler won't stick after baking.
  2. Make Blueberry Mixture: In a medium bowl, combine the blueberries, ¼ cup fine cane sugar, cornstarch, and lemon zest. Gently toss to evenly coat the berries with the sugar and cornstarch, then set this mixture aside to let the flavors meld.
  3. Mix Dry Ingredients: In a large bowl, stir together the flour, baking powder, 1 cup fine cane sugar, and salt. Mix thoroughly to evenly distribute the leavening and sugar.
  4. Incorporate Wet Ingredients: Add the melted coconut oil, vanilla extract, and whole milk or buttermilk to the dry ingredients. Whisk everything together until the batter is smooth and free of lumps.
  5. Assemble in Baking Dish: Pour the batter into the prepared baking dish, spreading it evenly. Spoon the blueberry mixture over the batter, distributing the berries and their juices evenly. If desired, sprinkle 1-2 teaspoons of turbinado sugar over the top for a subtle crunchy finish.
  6. Bake: Place the dish in the preheated oven and bake for 40-45 minutes until the cobbler is golden brown, the edges are crisp, and a toothpick inserted into the batter comes out clean.
  7. Cool and Serve: Allow the blueberry cobbler to cool for 5-10 minutes before serving. It pairs beautifully with a scoop of vanilla ice cream or a dollop of coconut whipped cream for extra indulgence.

Notes

  • Frozen blueberries can be used but do not thaw before mixing to avoid excess liquid.
  • Light brown sugar can be substituted for fine cane sugar for a deeper flavor.
  • Coconut oil adds a subtle aroma and moist texture, but can be replaced with melted butter if preferred.
  • Using buttermilk instead of whole milk will yield a slightly tangier and tender crumb.
  • Turbinado sugar topping is optional but adds a nice crunch and sparkle to the crust.
  • For a vegan variation, substitute milk with plant-based milk and use a vegan sweetener.

Find it online: https://recipethrive.com/easy-blueberry-cobbler-recipe/