Very best blueberry cobbler

    (389)
    40 min

    I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. A cake-like topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat. An amalgamation of mine and my grandmother's cobbler recipe. I think it is the best! Serve plain or with whipped cream. Enjoy!


    1 person made this

    Ingredients
    Serves: 6 

    • For the filling
    • 360g fresh or frozen blueberries
    • 1 teaspoon vanilla extract
    • 1/2 lemon, juiced
    • 200g caster sugar, or to taste
    • 1/2 teaspoon plain flour
    • 1 tablespoon melted butter
    • For the topping
    • 220g plain flour
    • 4 teaspoons baking powder
    • 6 tablespoons caster sugar
    • 70g butter
    • 240ml milk
    • 2 teaspoons caster sugar
    • 1 pinch ground cinnamon

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Lightly grease a 20cm square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 200g 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 220g flour, baking powder and 6 tablespoons sugar. Rub in the 70g butter using your fingers. Make a well in the centre, and quickly stir in the milk. Mix just until moistened. You should have a very thick mixture, like a very wet dough. You may need to add a splash more milk. Cover, and let rest for 10 minutes.
    3. Preheat the oven to 190 C / Gas 5. Spoon the sponge mixture 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 for 20 to 25 minutes in the preheated oven, or until the top is golden. A knife inserted into the topping should come out clean (of course there will be blueberry syrup on the knife). Let cool until just warm before serving.

    Tip

    For a thicker blueberry filling, add up to 1 tablespoon of flour instead of just 1/2 teaspoon.

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    Reviews & ratings
    Average global rating:
    (389)

    Reviews in English (333)

    by
    541

    I substituted regular sugar for baking Splenda, doubled the amount of blueberries, and cut the sugar in half used to sprinkle on the berries. It turned out excellent. If you double the berries, use a 9x13 pan or a deep dish.  -  30 Jul 2007  (Review from Allrecipes US | Canada)

    by
    416

    This wasn't my favorite cobbler recipe for a number of reasons. As others mentioned, it was way too sweet, even after eliminating some of the sugar. I also agree that there seemed to be too much dough in proportion to the blueberries, and it took much longer to bake than the recipe suggested. Also, I thought the vanilla gave the blueberries an odd, almost artificial flavor--as though it was "blueberry-flavored cobbler" and not "blueberry cobbler." I feel like a cobbler should really highlight the natural, tart taste of a fresh fruit, and this recipe, while it tasted okay, just didn't do that.  -  19 Aug 2007  (Review from Allrecipes US | Canada)

    by
    374

    OMG!!! I have to say this was the best dessert ever! My kids gobbled it up! I only made a few changes. I doubled the fruit, and used a combo of fresh blueberries, strawberries and some frozen raspberries(i like more fruit in my cobbler). I added 4 tablespoons of flour to the fruit and left everything else just as is. It cooked for 30 min. or so and was heavenly! perfect combo of sweet and tart! I like the juice in it and use the topping to soak it up. YUM! I am making another one now using frozen fruit, lets see how that one turns out! Smells good so far!  -  09 Feb 2008  (Review from Allrecipes US | Canada)

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