Blueberry Cobbler

    Blueberry Cobbler


    345 people made this

    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.

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

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