Blueberry Cobbler has a layer of fresh blueberries covered in a cake-like cobbler topping. Serve it with a big scoop of vanilla ice cream for a fantastically delicious summer dessert.
Cobblers are hands down my favorite dessert to eat during the summertime. Peach Cobbler is my favorite, but this Blueberry Cobbler is a close second.
Fresh blueberries get tossed with sugar, a little cinnamon, and some orange juice. They are covered in a cobbler dough made with butter, sugar, eggs, flour, vanilla extract. and baking powder. Plus a little ground nutmeg for flavor.
35 minutes in the oven and the blueberries cook down wonderfully and turn a vibrant dark purple color.
The exterior of the cobbler topping gets a little crispy and crunchy, but it is nice and soft underneath, especially the parts that soak up the blueberry juices.
The ratio of blueberries to topping is just right.
This recipe only makes an 8×8-inch pan and believe me it will disappear in a hurry!
A bowl of blueberry cobbler served warm with vanilla ice cream is the perfect way to finish off a light summer meal.
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- 3 cups fresh blueberries
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1/4 cup orange juice
- 3/4 cup (1 1/2 sticks) softened butter
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 tablespoon sugar
- Preheat oven to 375 degrees.
- Lightly grease an 8x8-inch baking dish and combine the blueberries, 3 tablespoons sugar, cinnamon, and orange juice in it.
- Cream butter and 3/4 cup sugar using an electric mixer until creamy.
- Beat in egg and egg yolk.
- Add vanilla.
- Combine flour, baking powder, nutmeg, and salt and add to mixing bowl, beating just until it is mixed in. Spoon mixture over blueberries. It will be thick and will not completely cover them.
- Sprinkle 1 tablespoon sugar on top.
- Bake 35 to 40 minutes or until top is light golden brown and filling is bubbling.
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Recipe adapted from allrecipes.com
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