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Blueberry Cobbler

Meaghan Dawson
Course Dessert


Cobbler Filling

  • 2 1/2 cup fresh blueberries
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest (about 1 lemon)
  • juice of 1/2 lemon
  • 1/2 cup sugar (I use coconut sugar but white works as well)
  • 1/2 teaspoon flour
  • pinch of salt
  • 1 tablespoon melted butter

Cobbler Topping

  • 1 3/4 cup flour
  • 4 teaspoons baking powder
  • 1/3 cup sugar (use white here)
  • 5 tablespoons cold butter cut into little pieces
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon sugar
  • 1/4 teaspoon cinnamon


  • Spray an 8-inch baking dish with cooking spray and preheat the oven to 375.
  • Put blueberries in the baking dish and mix in vanilla, lemon juice and zest. Sprinkle in sugar, flour (the 1/2 teaspoon), salt, and stir in melted butter. Set aside.
  • Now for the topping! In a sperate bowl, stir together flour, baking powder, and sugar. Cut in chilled butter until it resembles a coarse sand (I use my hands). Make a well in the center and pour in milk and vanilla, stir until just wet. Cover and set aside for 10 minutes.
  • Spoon the batter over the blueberries. Mix cinnamon and sugar and sprinkle on top.
  • Bake for 30 minutes or until top is golden, checking at 25 minutes. Cool but serve warm with ice cream on the side.
  • ENJOY!