Authentic Blueberry Cobbler Recipe United States of America, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Modest and easy to make, the blueberry cobbler is a dessert that requires no exotic ingredients, just some flour, sugar, salt, baking soda, butter, cornstarch, milk, and, of course, blueberries — fresh or frozen. First, the blueberries are scattered on the bottom of a deep baking pan and covered with some sugar and cornstarch, which thickens the juice released during baking and prevents the cobbler from becoming soggy. Next, dollops of batter are placed on top of the blueberries: the batter is made by mixing the dry ingredients such as flour, sugar, baking soda, and salt with some milk and butter until just combined. There is no need to put in extra effort to make the batter smooth — it actually needs to be rough and cobbled, just as the name says. Another method suggests placing the blueberries on top of the batter: to prevent them from sinking, roll them in some flour. The blueberry cobbler is then baked at 350°F/180°C for 45 to 50 minutes, or until the top becomes ... Read more
Cooking tips
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blueberries
If you decide to make your cobbler with fresh blueberries, buy ones that are firm, plump, and have a silvery surface. Frozen blueberries should never be thawed or melted but instead used right out of the freezer. For the recipes which indicate putting the blueberries on top of the batter, roll the blueberries in some flour: this will prevent them from sinking in the batter. If your recipe suggests ... Read more -
cornstarch
The role of the cornstarch, which is mixed with blueberries and sugar before topping them with batter, is to bind the juice released during baking into a juicy jelly. Fresh blueberries need slightly less cornstarch than frozen ones since the frozen ones tend to release more liquid. -
baking
Always use a deep-dish baking pan for baking the blueberry cobbler. The cobbler can even overflow, so protect your oven from staining by placing a shallow baking pan underneath. -
batter
As for any other cobbler, the same rule applies when preparing the batter is in question: mix the dry ingredients first and bind them together with butter and milk. Do not insist on a smooth texture — stir until the ingredients are just combined. For a version with blueberries on the bottom, use a big spoon to transfer clumps of batter on top of the blueberries. For a version with blueberries on ... Read more
Simple Blueberry Cobbler
PREP 10min
COOK 50min
RESTING 25min
READY IN 1h 25min
In this case, the recipe shows one of the typical preparations of blueberry cobbler. This simple recipe calls for frozen blueberries, which can easily be substituted with fresh ones. Since the fruit goes on the bottom of the baking pan, there is no need to cover it in flour to prevent it from sinking into the batter. However, keep in mind that you will need to reduce the amount of cornstarch and the baking time if you are using fresh blueberries.
Ingredients
Simple Blueberry Cobbler
1 lb (about 3 ½ cups) (450g) frozen blueberries
1 tbsp cornstarch
2 tbsp lemon juice
2 tbsp lemon juice
1 cup (120g) all-purpose flour
¾ cup (150g) turbinado (raw) sugar or granulated sugar, divided
1 tsp baking powder
¼ tsp salt
½ cup (120 ml) milk
3 tbsp butter, melted
¾ cup boiling water
Preparation
Simple Blueberry Cobbler
First, preheat the oven to 350°F/180°C. If you are using frozen blueberries, do not let them thaw – use them straight out of the freezer. If you opt for fresh blueberries, wash them in cold water and dry thoroughly.
Take an 8 or 9-inch (20-23cm) square baking pan and place the blueberries on the bottom. Do not grease or butter the pan. Next, scatter cornstarch and lemon juice over the frozen blueberries and set aside. If you are using fresh blueberries, reduce the amount of cornstarch.
Next, combine the dry ingredients – flour, 1/2 cup (50g) sugar, salt and baking powder – in a medium bowl. Stir in milk and butter until just combined – the batter should not be completely smooth.
With a large spoon, transfer mound by mound of dough onto the blueberries. Then, pour boiling water over the dough and fruit, and finish with the remaining 1/4 cup (50g) of sugar.
Bake for 45 to 50 minutes if using frozen blueberries. For a cobbler with fresh blueberries, reduce the baking time by 5 minutes. The baked cobbler should be golden brown.
Serve warm or tepid.
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