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Blueberry Cobbler

Fresh blueberries are lightly sweetened and spiced, covered with a flaky nutmeg- and-sugar dusted topping, and then cooked to perfection in this mouth-watering Blueberry Cobbler recipe.
Course Dessert
Cuisine American
Keyword blueberry, blueberry cobbler, cobbler, homemade
Servings 12 servings
Author Alaina Bullock of Bullock's Buzz

Ingredients

For The Blueberry Filling

  • 6 cups fresh blueberries rinsed and dried
  • 1 cup white granulated sugar
  • 3 tbsps all-purpose flour
  • 2 tsps lemon zest freshly grated

For The Crispy Crumbly Topping

  • 1 cup all-purpose flour
  • 5 tbsps all-purpose flour
  • 6 tbsps white granulated sugar
  • ½ tbsp white granulated sugar for sprinkling on topping
  • 1 1/2 tsps baking powder
  • 1/4 tsp salt
  • 6 tbsps (¾ stick) unsalted butter chilled & cut into little bits
  • 1 large egg slightly beaten
  • 1 tsp pure vanilla extract
  • ¼ tsp nutmeg freshly ground

Instructions

  • Place an oven rack in lower third of the oven and preheat the oven to 375ºF. 
  • Lightly butter a round quiche or pie plate (10 inch) or a 2 or 2.5 quart baking dish. 

For The Blueberry Filling

  • Place blueberries into the prepared baking dish. 
  • In a small bowl, combine the sugar and lemon zest. 
  • Add the flour and whisk until thoroughly combined. 
  • Sprinkle this mixture evenly over the blueberries in the prepared baking dish and toss gently.  Set the mixture to the side.

For The Topping

  • In a medium bowl, combine the flour, the 6 tbsps. of sugar, baking powder and salt with a whisk until well mixed. 
  • Using a pastry blender, two knives, or a food processor, cut the butter into the flour mixture until it resembles a coarse meal with pea-sized pieces of butter.
  • In a small bowl, whisk the vanilla into the lightly beaten egg using a fork. 
  • With the fork, slowly add the beaten egg and vanilla to flour mixture until moistened and a dough starts to form.
  • Use your fingertips to toss and blend gently until well combined. Do not overwork the dough. It should look like crumbles. If the dough is still too powdery, add a little more egg.

Assemble the Cobbler

  • Sprinkle the crumble topping evenly over the blueberries, followed by a sprinkle of sugar from the remaining 1/2 tbsp., and grated nutmeg. 
  • Bake in the preheated oven for about 40 to 45 minutes, or until the topping is golden brown and the filling is cooked all the way through. 
  • About 25 minutes into baking, cover with a sheet of aluminum foil to prevent over-browning. 
  • Once done, remove foil and place cobbler on a wire rack to cool.
  • Serve warm with a scoop of vanilla ice cream or fresh whipped cream.