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a slice of blueberry cobbler on a plate topped with a serving of ice cream.
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Easy Blueberry Cobbler

This Blueberry Cobbler is an easy, old-fashioned dessert made with a tender, buttery cobbler base and juicy blueberries that bake into a sweet, jammy topping. It's simple to prepare with just a handful of ingredients and is delicious served warm with a scoop of vanilla ice cream.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 9 servings
Author: Rena Awada

Ingredients

For the blueberry layer:

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

For the 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
  • 1-2 teaspoons turbinado sugar optional topping, or add more

Instructions

  • Preheat the oven to 350°F and spray a 9x13 baking dish with cooking spray.
  • To a medium-sized bowl, add the 4 cups fresh blueberries, ¼ cup fine cane sugar, 1 teaspoon cornstarch, and 1 teaspoon lemon zest. Toss gently to combine and set aside.
    blueberries tossed with four and lemon zest in a bowl.
  • In a large bowl, stir together the 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 cup fine cane sugar, and ¼ teaspoon salt. Mix to combine
    flour mixed in a bowl with baking powder.
  • Add in the ⅓ cup coconut oil (melted), 1 teaspoon vanilla extract, and 1 ½ cups whole milk or buttermilk. Whisk until smooth. Then pour the batter into the prepared baking dish.
    Cobbler batter poured into a baking dish.
  • Spoon the blueberry mixture evenly over the batter in the dish. Sprinkle with 1-2 teaspoons turbinado sugar sugar (if using).
    blueberries added over the batter in a dish.
  • Bake for 40-45 minutes or until golden brown and the edges are crisp.
    Baked blueberry cobbler in a dish.
  • Allow it to cool for 5-10 minutes. Serve with a healthy vanilla ice cream of your choice or some coconut whipped cream.
    a slice of blueberry cobbler on a plate with a serving of icecream over it.

Notes

  • Fresh or frozen blueberries both work well. If using frozen, there's no need to thaw them first.
  • Pour the batter into the baking dish first, then scatter the blueberries evenly over the top for a jammy fruit layer as it bakes. You can also do the opposite - blueberries first, then batter on top.
  • Sprinkle turbinado sugar over the batter before baking for a crisp, golden crust. I added a small amount, but you can add up to 1/4 cup.
  • Avoid overmixing the batter to keep the cobbler light and tender.
  • Bake until the top is golden brown, and a toothpick inserted into the cobbler comes out clean.
  • Let the cobbler cool for 10 to 15 minutes before serving so the blueberry filling can thicken slightly.
  • Serve warm with vanilla ice cream, whipped cream, or some fresh whipped cream for the best flavor.

Nutrition

Calories: 316kcal | Carbohydrates: 56g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 176mg | Potassium: 136mg | Fiber: 2g | Sugar: 37g | Vitamin A: 102IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 1mg