This Homemade Blueberry Cobbler Recipe is a great basic cobbler recipe to keep on hand. You can substitute any berry for blueberries and make it your own. Juicy berries combined with fluffy biscuits come together to make a delicious dessert. It’s easy to make and so hard to resist. Come on in and I’ll share the recipe for this Blueberry Cobbler…
Homemade Blueberry Cobbler Recipe:
Table of contents
This cobbler is one that I had a hard time walking away from. To me, there is nothing more delicious than a fruity dessert. I started out with a spoonful, just to taste it, and then another just to be sure. Before I could walk out the door, careful not to let it hit me on the way out…I had a bowl of this darn delicious stuff.
My one big suggestion is to be ready with a big ‘ole spoon, or bowl, or very large plate. Definitely a tall glass of milk, soy milk, or coconut milk!
What is a Fruit Cobbler?
- A cobbler is a sort of fruit pie with a biscuit topping
How Do you Make Fruit Cobbler From Scratch?
- Combine cornstarch, sugar, water, and fruit in a saucepan
- Over med-high heat allow the fruit mixture to thicken – stirring often
- Pour fruit into the bottom of the baking dish
- Make biscuit dough by mixing sugar, flour, baking powder, shortening, and milk
- Place biscuit dough on top of the fruit mixture
- Bake at 400 degrees for about 30 minutes
- Delicious when served with vanilla ice cream or whipped topping
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More Cobbler Recipes
Old-Fashioned Classic Peach Cobbler
Skillet Berry Slump – Cobbler in a Skillet
Here’s the printable for this Delicious Blueberry Cobbler:
PrintThe Most Amazing Blueberry Cobbler Recipe
Old-Fashioned Blueberry Cobbler with a Biscuit Topping. A Refreshing Summer Dessert!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
Ingredients
- 3/4 cup of sugar
- 1 tsp. cornstarch
- 1 cup of water
- 3 cups of blueberries
- 1/2 Tbsp. of butter
- 1/2 tsp. cinnamon
- 1 cup of all purpose flour
- 1 Tbsp. sugar
- 1&1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 Tbsp. shortening
- 1/2 cup of milk
Instructions
- In a medium saucepan, combine the sugar and cornstarch
- Add the water, and cook until boiling
- Boil for about a minute or until the mixture thickens a bit
- Add the blueberries
- Pour into a 1&1/2 qt. casserole dish
- Put little dots of butter around the blueberries, and sprinkle with cinnamon
- In a small bowl, combine the flour, sugar, baking powder, salt, and shortening
- Use a fork to mix everything together until the dough is divided into coarse crumbles
- Add milk, and stir until doughy
- Spoon the dough onto the top of the blueberries in several places
- Bake at 400 degrees for about 30 minutes
- Best if served warm
- Optional toppings – whipped cream, or vanilla ice cream
Nutrition
- Serving Size: 8
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Can you use frozen blueberries?
Sure you can. 🙂 Just substitute frozen blueberries and follow the recipe exactly as you would have with fresh.
Can you use canned blueberries?
You should be able to use canned blueberries with no problem. Blueberries that are in cans are usually preserved in a light syrup. I would drain the juices and follow the directions as you would with fresh or frozen. If you mean the pie filling, however, you’ll want to omit the first 4 instructions. If you think about it, come back and let us know how the substitutions work out. 🙂