This Blueberry Cobbler only takes 20 minutes to prep for the oven. A rich, sweet topping that is like a cake mixed with a biscuit covers juicy blueberry filling for summer perfection!
Blueberries are now coming into season and it is time to make cobbler!!!!!!!!! This is one of my most requested summer recipes.
Easy Blueberry Cobbler
This simple filling comes together in minutes while you make the topping. The filling is fresh and fruity without heavy starch or thickeners. It just tastes like simple summer.
The topping has a perfect crumb. It is sweet and slightly delicate like cake but with the density and crumb almost of a biscuit. Really, if cake and biscuits got married this would be the result.
Tips to Making Easy Blueberry Cobbler
Cobbler can be time consuming to make if you have to cut the butter in by hand but this version is quick and easy. Don’t be afraid to let the food processor do all the hard work for you. The results are always phenomenal!
I make my topping in minutes using this food processor. I recommend it all the time and for good reason. It is an excellent work horse that saves me a lot of time in the kitchen and has held up more than a decade!
If you enjoy this check out my recipe for Easy Peach Cobbler!
Easy Blueberry Cobbler
Ingredients
To Make The Filling
- 6 cups ripe blueberries can sub frozen out of season
- granulated sugar to taste white
- 3 Tbsp. cornstarch
- 1/3 cup cold water
- 1/8 tsp. salt
- 3 Tbsp. butter
To Make The Crust
- 3 cups flour
- 1 1/2 cups white sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1 cup + 2 Tbsp. butter COLD
- 2/3 cup boiling water
Instructions
To Make The Filling
- Put blueberries in a large, heavy bottomed pot. Add enough sugar to make the berries sweet to your taste. For sweet, ripe berries about 1/2 cup of sugar is my preference. Omit if desired.
- Mix cornstarch and water in a small bowl until no lumps remain. Add cornstarch mixture, and salt to the blueberries. Stir to combine. Add the chunk of butter and place pot over medium heat. Bring the mixture just to a boil stirring often enough to prevent burning. It will be done about the time you are done making the crust.
To Make The Crust
- Preheat oven to 400 F.
- Combine flour, baking powder, salt, and sugar in the food processor and pulse to blend. Add pats of cold butter and pulse until the mixture is sort of a coarse consistency, no chunks bigger than small peas.
- Dump contents of blender into larger mixing bowl. Run your fingers through to feel for any large chunks the food processor missed. Smash them to smaller pieces with your fingers.
- Pour boiling water over flour mixture. Stir with a fork just until a crumbly dough forms. Make sure to get the dregs from the bottom.
- When filling comes to a boil, pour into a 10.5" x 15" glass casserole dish*. Spread the crust dough evenly over the fruit while it is still hot. Bake in preheated oven for 25-30 minutes until the top crust is golden. It is best to use a fork and lift a bit of crust in the middle to check and make sure the bottom of the filling is not doughy.
- Let cool for a few minutes and serve warm with ice cream or homemade whipped cream.
- * If you are using a different size or shape pan the cooking time may need to be adjusted. For instance, a 2.5 quart oval casserole dish takes about 45 minutes.
Nutrition
Bill Stentz
This is a big recipe. I cut it in half when I made my cobbler using an aluminum pie tin that was from a store bought crust. I was able to clean it and use it again for a cobbler I made to give to my neighbor. I needed a recipe for the cobbler crust and this was wonderful, very easy and it turned out beautifully. I made 2 cobblers, we tried one first and then gave the other one away after we were sure it was tasty. I didn’t find I needed a food processor, just a fork was fine. I made what I call BLUEBARB cobbler. Blueberries and rhubarb, in equal amounts. If you like rhubarb this is a KILLER combination that I rarely see but it is a wonderful marriage of these two flavors. Enjoy!! And thanks for the crust recipe!
Mirlandra
Hi Bill – Thank you for such helpful comments! It is absolutely a big recipe but I love that you were able to just bake two and share. I have never had a Bluebarb combo but I looked it up and lots of people love the combo! I have never really enjoyed the strawberry rhubarb combo but this sounds good to me. I’m going to give it a try sometime soon! Thanks for saying hi and giving me new recipe idea!