Blueberry Cobbler

    40 minutes

    This cakey topped blueberry cobbler is amazing and my favourite cobbler recipe by far. It's best when served with a scoop of vanilla ice cream or topped with cream.

    358 people made this

    Serves: 6 

    • Filling
    • 360g fresh or frozen blueberries
    • 1 teaspoon vanilla extract
    • 1/2 lemon, juiced
    • 200g white sugar, to taste
    • 1/2 teaspoon plain flour
    • 1 tablespoon butter, melted
    • Topping
    • 220g plain flour
    • 4 teaspoons baking powder
    • 6 tablespoons white sugar
    • 70g butter
    • 240ml milk
    • 2 teaspoons sugar
    • ground cinnamon, to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Filling: Lightly grease a 20cm square baking dish. Place the blueberries into the baking dish then mix with vanilla and lemon juice. Sprinkle with the sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
    2. Topping: In a medium bowl, stir together the flour, baking powder and sugar. Rub in the butter using your fingers, or cut in with a pastry blender, until it is in small pieces. Make a well in the centre then quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover then let batter rest for 10 minutes.
    3. To Assemble: Preheat the oven to 190 degrees C. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar then sprinkle over the top.
    4. Bake until the top is golden brown, for 20 to 25 minutes. A knife inserted into the topping should come out clean. Let cool until just warm before serving. This can store in the refrigerator for 2 days.


    For a thicker blueberry filling, add up to 1 tablespoon of flour instead of just 1/2 teaspoon.

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    Reviews in English (345)


    The only recipe for this stunning dessert you'll ever need!  -  06 Jan 2017


    I substituted regular sugar for baking Splenda, doubled the amount of blueberries, and cut the sugar in half used to sprinkle on the berries. It turned out excellent. If you double the berries, use a 9x13 pan or a deep dish.  -  30 Jul 2007  (Review from Allrecipes USA and Canada)


    This wasn't my favorite cobbler recipe for a number of reasons. As others mentioned, it was way too sweet, even after eliminating some of the sugar. I also agree that there seemed to be too much dough in proportion to the blueberries, and it took much longer to bake than the recipe suggested. Also, I thought the vanilla gave the blueberries an odd, almost artificial flavor--as though it was "blueberry-flavored cobbler" and not "blueberry cobbler." I feel like a cobbler should really highlight the natural, tart taste of a fresh fruit, and this recipe, while it tasted okay, just didn't do that.  -  19 Aug 2007  (Review from Allrecipes USA and Canada)