This recipe is everything you could want in a blueberry cobbler! Sweet fruit and jam on the bottom and a fluffy cake topping!
It’s blueberry season!! Hurrah!
Blueberries are at their absolute peak right now, so I’m making my favorite blueberry recipes.
Blueberry Pie, Blueberry Lemon Muffins, and Blueberry Muffins are just a few of them, and today I am adding this offbeat Blueberry Cobbler recipe to the ranks.
Honestly, this turned out even better than I was expecting when I started planning this post. It was one of those where I did a double take when I first tried it, I was like “Oh damn!”
The filling is jammy and delicious, with just the right amount of sweetness and amazing blueberry flavor. And the dressing is light, fluffy, and sweet.
Very easy to make and there are a ton!
It’s a perfect summer dessert, but I also love stashing leftovers for breakfast! Hey, it’s mostly fruit, right?
WHAT IS CRANBERRY CRANBERRY?
“Cobbler” can have a few different definitions, but it is almost always served in a pan and the bottom layer is made up of cooked fruit.
The top layer is where you enter some divergent opinions.
- like a pie crust,
- a slightly savory, thick, biscuit-like topping,
- or more of a fluffy, sweeter cake-like topping.
This recipe is a bit like a combination of the last two, but I would put it a bit more on the side of the cake.
I love it and I think you will too.
HOW TO MAKE CRANBERRY DONUTS
There are 2 components to this recipe:
Let’s start with the filling.
STUFFED WITH BLUEBERRIES
This is pretty much a homemade blueberry pie filling, but it works just as well in a cobbler.
It is very easy to make and can be made with fresh or frozen blueberries. (If using frozen berries, you do NOT need to thaw them first.)
Put the berries in a large pot along with the sugar, cornstarch, seeds, and the zest of one lemon.
Lemon peel and seeds act as thickeners, as does cornstarch. Blueberries give a lot of juice and you want it to thicken and get stuck.
Remove the lemon zest with a potato peeler and place it on a cheesecloth square along with the seeds. Then tie it up in a little bag so it’s really easy to catch later.
(Cheesecloth is a great kitchen tool – here’s a link to get one if you don’t already have it: cheesecloth.)
Cook this mixture, stirring occasionally, until the berries have softened and the juices are thick and syrupy. It should look like this:
Then season it with a little lemon juice, to enhance its fresh and fruity flavor.
Transfer this filling to a 1 3/4-quart skillet and now it’s time for the garnish! I told you it was going to be easy!
CONDITIONING OF THE SHOE
Put the flour, sugar, baking powder, and salt in a medium bowl and whisk quickly to combine.
Next, start mixing in the melted butter. When it is well mixed, we begin to wet it with the milk.
Use any type of milk that you keep in the refrigerator. Skim, lean, whole, doesn’t make much of a difference!
Once you have a smooth, thick batter, spoon it over the filling.
Then whisk everything in the oven to cook.
(Pro tip: Set your baking sheet on a large baking sheet to catch any drippings, in case you run out of filling.)
You’ll know it’s done when the shoe rack feels firm and a little springy and is a nice golden brown.
HOW TO SERVE
Honestly, I’d get this blueberry pie any way I could! Hot, cold, or anything in between.
But my favorite way to enjoy it is hot from the oven, with a scoop of vanilla ice cream on top. The contrast between temperatures, textures and flavors is simply heavenly.
If you really want to impress, use homemade vanilla ice cream. I have 2 recipes for you:
- Old fashioned vanilla ice cream
- Vanilla ice cream without stirring
Or you can simply garnish your cobbler with a sprinkle of powdered sugar, or sprinkle a pinch of sparkling sugar or demerara sugar on top before baking. Even a dollop of whipped cream is really good!
IS THIS RECIPE HEALTHY?
Check out the nutritional information in the recipe card below and I’ll let you judge.
But keep in mind that this dish doesn’t contain eggs, so if you’re looking for something to make for someone with sensitivities or allergies, this is a great option.
While I haven’t tried it myself, I think this recipe could be well adapted to a gluten-free version. Look only for a gluten-free flour blend that undergoes a 1:1 ratio to regular flour.
Here are some good options:
- King Arthur Gluten Free Flour Tailor Made Flour
- Bob’s Red Mill Gluten Free Baking Flour
- Cup4Cup Gluten-Free All-Purpose Flour
And if you want to make this product lactose-free and vegan, use butter and lactose-free dairy products that are less than 1:1 to regular dairy.
CONSERVATION AND CONSERVATION
This shoe rack can be left at room temperature for a few hours, but if you have any leftovers, it’s best to store them in the refrigerator. They should be kept (refrigerated) for at least a week or so.
You can also freeze it. I would recommend freezing it after cooking, not before. Precisely because of the baking powder (you usually want to cook things with chemical yeasts right away).
Cover it tightly and it should last in the freezer for a month or two and can be thawed at room temperature.
Enjoy them cold, at room temperature, or reheated in the oven at 350 degrees or in the microwave until hot.
OTHER OF MY FAVORITE SUMMER DESSERTS TO SEASONAL FRUITS:
- strawberry bar
- banana pudding
- Cherry pie
- fruit pizza
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Blueberry Cobbler Prep Time 10 min Cook Time 1 hour Total Time 1 hour 10 min
This recipe is everything you could want in a blueberry cobbler! Sweet fruit and jam on the bottom and a soft and fluffy topping!
Course: Dessert, Appetizer Cuisine: American Keyword: Best Blueberry Cobbler, Blueberry Cobbler, Blueberry Cobbler Recipe, Easy Blueberry Cobbler, How to make Blueberry Cobbler Servings: 10 Calories: 341 kcal For the Blueberry Filling:
4 pounds of blueberries (fresh or frozen)
3/4 cup granulated sugar
2 tablespoons cornstarch
peel and seeds of 1 lemon, tied in a square of cheesecloth
1 teaspoon lemon juice
For the cobbler filling:
1 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoons of baking powder
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted
1/2 cup milk (whatever kind you have)
US Customs – Metric for Making Cranberry Filling:
Place the cranberries, sugar, cornstarch, and lemon zest and seeds (in their cheesecloth bag) in a large pot and cook (stirring) until thick and syrupy, about 15 minutes.
Remove from heat and add lemon juice.
Transfer filling to 1 3/4-quart pan.
To make the cobbler garnish:
Put the flour, sugar, baking powder and salt in a medium bowl and whisk to combine.
Beat the melted butter until almost completely incorporated, then add the milk, a little at a time, whisking, until the mixture is smooth.
Pour a little batter over the blueberry filling and cook the cobbler until the topping is springy to the touch and golden on the surface (about 40 to 50 minutes).