Blueberry Cobbler at Home

This Blueberry Cobbler is speedy and simple! A savory dessert consisting of sweet and juicy blueberries baked in a soft pillowy vanilla cake with a crunchy sugar topping. Serve warm with a scoop of vanilla ice cream! Yields 6 servings.

Summer = Cobbler.

Not only because it’s one of the most unfussy desserts to make but also because you can use only about any fruit you want. Over the years I’ve shared recipes for mybrown butter peach, strawberry rhubarb and also a triple berry. This blueberry cobbler recipe makes 4 and it’s only as straightforward (if not the simplest of them all) and incredibly savory.

A simple and moist vanilla cake studded with sweet jammy blueberries. What more could you want?

Serve slightly warm with a scoop of vanilla ice cream or whipped cream for the go-to cobbler experience.

To cook this Blueberry Cobbler Set out:

• unsalted butter (melted) – Adds richness and flavor.
• unbleached all-purpose flour – The base for the cobbler batter.
• granulated sugar (white) – Used for sweetening the cake.
• baking powder – Will create lightness in the cobbler batter, which makes it rise.
• fine salt – Use pink himalayan or sea salt.
• half & half – Or substitute with whole milk.
• vanilla – Adds warmth and enhances all of the other flavors in this method.
• blueberries – Use fresh, firm and ripe blueberries.
• turbinado sugar – Also known as the brand name “sugar in the raw”. Gives the top of the cobbler great texture.
• vanilla ice cream – Or substitute with from-scratch whipped cream.

Preheat oven to 375°.

Melt 1 stick (1/2 cup) unsalted butter and pour it into a 2-quart oval baking dish (roughly 10in. x 13in. x 2in.) and set off to the side.

In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 1 cup granulated (white) sugar, 1 tablespoon baking powder and 1/4 teaspoon fine salt.

Whisk well to incorporate before pouring in 1 cup half & half and 1 teaspoon vanilla extract.

Switch over to a spatula and stir until incorporated.

Pour the batter overtop of the melted butter. DO NOT combine or spread.

Top with 16 ounces washed blueberries.

Lastly, sprinkle with 1/4 cup turbinado sugar.

Bake on the middle rack of your preheated oven for 40 minute. Rotating the pan halfway through for even baking.

Remove and let cool 10 to 15 minutes before serving.

Add a scoop to dessert plates and top with vanilla ice cream or kitchen-made whipped cream.

Worth keeping the tender cake and the sweet blueberries together! A familiar comfort and summertime dessert.

How to Store Leftover Cobbler:

Cool completely, cover with plastic wrap and store in your refrigerator.

How Long Will Leftover Cobbler Last?

If stored properly, cobbler should last 4 to 6 days.

Enjoy! And if you give this From-scratch Blueberry Cobbler recipe a try, let me know! Snap a photo and tag me on twitter or instagram!