Blueberry Cobbler

This delightful Blueberry Cobbler combines juicy blueberries with a light, fluffy topping for a comforting dessert that evokes nostalgia and is budget-friendly.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Dessert

Calories: 250

Ingredients Method Notes

Ingredients

Filling

4 cups fresh blueberries Frozen blueberries can be used as a substitute.
1 tablespoon lemon juice Enhances the flavor of the blueberries.
1/2 cup granulated sugar Consider using less or a substitute for a lower-calorie option.
1 tablespoon cornstarch Thickens the blueberry mixture.
1/2 teaspoon cinnamon Adds warmth to the flavor.

Batter

1 cup all-purpose flour For gluten-free option, use a 1:1 gluten-free flour blend.
1/2 cup granulated sugar Used for sweetness in the batter.
1 teaspoon baking powder Helps the batter rise.
1/2 teaspoon salt Enhances overall flavor.
1/2 cup milk Almond, soy, or oat milk can be used for dairy-free.
1/3 cup vegetable oil Melted coconut oil can be used as a substitute.
1 teaspoon vanilla extract Essential for flavor.
1 tablespoon butter For dotting on top; can use a plant-based option.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large bowl, mix the blueberries, lemon juice, cornstarch, and sugar together. Pour this mixture into a greased baking dish.

Batter Preparation

In another bowl, combine the flour, sugar, baking powder, and salt.
Add the milk, vegetable oil, and vanilla to the dry mixture. Stir until just combined.

Assembly

Pour the batter over the blueberries in the baking dish.
Dot the top of the batter with pieces of butter.

Baking

Bake for 40-45 minutes until the cobbler is golden and bubbly.
Allow to cool slightly before serving warm.

Notes

Serve warm with ice cream or whipped cream. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.