Yearning for the sweet taste and aroma of your grandma’s old fashioned blueberry cobbler recipe hot from the oven? Not only is this old fashioned blueberry cobbler recipe a crowd-pleaser, but it also only requires a few simple ingredients.
This old fashioned blueberry cobbler recipe is sweet, soft, and gooey with its fresh and juicy blueberry mixture made with sugar and lemon zest and its golden cobbler topping.
Reasons you'll love this recipe
- EASY: This is a quick and easy recipe with just a few basic ingredients. It’
- LEFTOVERS: You’ll probably have some leftovers to reheat and enjoy the next day. Weeknight dessert leftovers? Sign me up!
- CLASSIC: Just like our lemon pound cake recipe and our recipe for no bake key lime pie, this blueberry cobbler is a classic southern dessert you must get a bite of this summer!
- BLUEBERRIES: You can use either frozen or fresh blueberries! This recipe uses 4 cups of frozen.
- SUGAR: To sweeten things up, you’ll need ½ cup of granulated/white sugar for both the blueberry mixture and for the cobbler.
- LEMON: To bring out the sweetness of the blueberries and for some added freshness, you’ll need the zest of 1 lemon and 1 teaspoon of lemon juice.
- VANILLA EXTRACT: For a hint of vanilla, you will need 1 teaspoon of vanilla.
- BUTTER: Butter keeps the cobbler from sticking to the dish and flavours the blueberries. You need ¼ cup.
- FLOUR: To give the cobbler its structure, you’ll need 1 cup.
- BAKING POWDER: To help the cobbler rise and bake properly, use 2 teaspoons.
- SALT: To enhance the flavour of the blueberry cobbler, use ¼ teaspoon of salt.
- MILK: This recipe uses whole milk in the cobbler, and you will need 1 cup worth.
- MIXING BOWLS: One medium-sized mixing bowl for the blueberry mixture and one for the cobbler batter.
- MICROPLANE or CHEESE GRATER: Use a microplane or a cheese grater/box grater (the side with the small holes) to zest the lemon.
- ELECTRIC MIXER: For mixing the cobbler batter.
- 9 X 13 BAKING DISH: For baking the cobbler.
- MEASURING SPOONS AND CUPS: For measuring and adding the ingredients.
- Prepare: Preheat the oven to 350° F or 177° C.
- Mix: Combine and mix the blueberry mixture ingredients together in a medium-sized bowl, except for the butter.
- Spread: Spread the melted butter on the bottom of a 9x13 baking dish (you can use a basting brush if you have one).
- Mix: Combine and mix the flour, sugar, salt, and baking powder in a separate medium-sized bowl use a spoon or fork. Add the milk and mix using an electric mixer.
- Combine: Pour and evenly spread the blueberry mixture into the buttered baking dish, then evenly pour the cobbler batter over the blueberry mixture.
- Bake: Bake on the middle rack for 40-45 minutes (The cobbler should look slightly darker/more brown than golden).
- Serve: Allow the cobbler to rest for 5-10 minutes before serving. Top with vanilla ice cream as desired.
- Consistency is key. The cobbler batter should be thick but pourable rather than thin and runny. To achieve this, follow the instructions listed in the instructions. If you’re finding the batter seems very runny, add a couple of tablespoons of flour, and if you find it quite thick, add a couple of tablespoons of extra milk.
- Bake until brown. To ensure the cobbler is properly baked through, bake it until browned. There is a TON of moisture in the cobbler from the fruit, so it's common to bake it slightly more than golden and takes up to 45 minutes to bake.
- Give the cobbler time to rest. After baking and before serving, allow this southern blueberry cobbler to rest for a few minutes. This will give it time to stop bubbling, thicken, and be easier to serve!
This can happen if there’s too much milk. The batter should be thicker rather than thin, so just add 1-2 tablespoons of more flour until it reaches a thicker consistency. If it's already been baked, bake it for another 5 minutes until it reaches a cake texture.
Yes! For best results, allow the baked cobbler to cool for about 5-10 minutes before serving.
The most common way is to add a couple of tablespoons of flour when making the cobbler topping, bake for 5 minutes longer, and/or allow the cobbler to cool after baking.
The consistency should be on the thicker side and not too runny.
Yes, it should be covered and refrigerated after the first day of baking it.
It's recommended that you refrigerate the cobbler, however, it can sit out for 24 hours before refrigerating.
Once the crust is browned and the blueberries are bubbling, the cobbler is ready - about 40-45 minutes.
- Frozen peaches
- Frozen strawberries