Blueberry Cobbler Recipe

Preheat oven

Preheat the oven to 375°F (190°C). Position a rack in the center of the oven.

Prepare blueberries: If using frozen, do not thaw fully; rinse briefly and drain if desired. Place 5 cups blueberries in a large mixing bowl.

Add sugar, lemon juice, lemon zest, cornstarch, vanilla, and a pinch of salt to the blueberries. Toss gently until berries are evenly coated and the cornstarch is fully incorporated. Let sit for 5–10 minutes while preparing the topping so juices start to release.

Transfer the blueberry mixture to a 9x13-inch (or equivalent 3-quart) baking dish, spreading in an even layer. If filling looks very liquidy, stir gently to redistribute; the cornstarch will thicken during baking.

Combine dry ingredients: In a medium bowl whisk together the flour, 3 tablespoons granulated sugar, baking powder, and 1/4 teaspoon salt until evenly mixed.

Cut in butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or two forks (or your fingertips quickly), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Mix wet ingredients: In a small bowl whisk together the milk, beaten egg, and 1/2 teaspoon vanilla.

Combine batter: Pour the wet mixture into the flour-butter mixture and stir gently with a wooden spoon or spatula until just combined. The dough should be slightly sticky but scoopable; avoid overmixing.

Portion topping: Using a large spoon, ice cream scoop, or tablespoon, drop rounded spoonfuls of the topping over the blueberry layer, spacing about 1/2 inch apart. The topping does not need to cover every blueberry — gaps are fine and will allow bubbling fruit to show through.

Finish topping: Lightly brush the exposed cobbler topping with melted butter for a richer crust, then sprinkle the coarse sugar over the top if using.

Bake: Place the baking dish on a sheet pan to catch any drips and bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges. If the top is browning too quickly, tent loosely with foil for the final 10 minutes.

Check doneness: If the center seems undercooked, bake an additional 5–10 minutes. The filling should be thickened and syrupy, not watery.

Rest: Remove the cobbler from the oven and let rest for 10–15 minutes; this allows the filling to set and makes it easier to serve.

Serve: Spoon warm cobbler into bowls and top with vanilla ice cream or whipped cream if desired.