Description
This Blueberry Cobbler is a delightful dessert featuring fresh or frozen blueberries baked under a buttery, lightly sweetened batter topping with a hint of cinnamon. Perfect served warm with a scoop of ice cream, it uses simple pantry ingredients and is easy to prepare for any occasion.
Ingredients
Scale
Fruit Mixture
- 4 cups blueberries (fresh or frozen) (600 g)
- 1/2 cup granulated sugar (100 g)
- 1 teaspoon lemon zest (2 g)
Batter
- 6 tablespoons butter (85 g)
- 1 cup all-purpose flour (120 g)
- 1 cup granulated sugar (200 g)
- 2 teaspoons baking powder (8 g)
- 1/4 teaspoon salt (1.5 g)
- 3/4 cup milk (180 ml)
Additional
- ground cinnamon (to sprinkle)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) setting a 9x13 inch baking dish inside to warm while the oven heats, so the butter melts quickly when added.
- Prepare butter: Slice 6 tablespoons of butter into pieces and place them into the warm baking dish; the butter will melt as the oven preheats. Remove the pan once the butter is fully melted.
- Mix blueberry filling: In a medium bowl, combine 4 cups of blueberries, 1/2 cup granulated sugar, and 1 teaspoon lemon zest. Stir gently to mix the ingredients well.
- Make batter: In a separate bowl, whisk together 1 cup flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Pour in 3/4 cup milk and stir just until the batter is combined without overmixing.
- Assemble cobbler: Pour the blueberry mixture evenly over the melted butter in the baking dish. Drizzle the batter over the blueberries, spreading as evenly as possible. Lightly sprinkle the top with ground cinnamon for added flavor.
- Bake: Place the cobbler in the oven and bake at 350 degrees Fahrenheit for 40 minutes or until the top is lightly golden and the filling bubbles around the edges.
- Serve: Remove the cobbler from the oven and let it cool slightly. Serve warm, optionally topped with a scoop of vanilla ice cream for an extra indulgence.
Notes
- Use fresh or frozen blueberries; frozen can be used without thawing but may extend baking time slightly.
- For a richer flavor, substitute half the milk with buttermilk or cream.
- Sprinkling cinnamon adds subtle spice, but can be omitted or swapped with nutmeg for variation.
- To prevent the batter from sinking, try to dollop batter gently over blueberries rather than pouring in one spot.
- Serve with a scoop of vanilla ice cream or whipped cream for an even more comforting dessert experience.
Nutrition
- Serving Size: 1 serving
- Calories: 297 kcal
- Sugar: 40 g
- Sodium: 142 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg
