Best Blueberry Cobbler

Best 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 

  • 2 1/2 cups (360g) fresh or frozen blueberries
  • 1 teaspoon vanilla essence
  • 1/2 lemon, juiced
  • 1 cup (200g) white sugar, to taste
  • 1/2 teaspoon plain flour
  • 1 tablespoon butter, melted
  • 1 3/4 cups (220g) plain flour
  • 4 teaspoons baking powder
  • 80g white sugar
  • 70g butter
  • 1 cup (250ml) milk
  • 2 teaspoons sugar
  • ground cinnamon, to taste

Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Lightly grease a 20cm square baking dish. Place the blueberries into the baking dish then mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
  2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder and 80g or sugar. Rub in the 70g 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. 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; sprinkle over the top.
  4. Bake until the top is golden brown, about 35 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.

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