Southern Blueberry Cobbler
This Southern blueberry cobbler is an old-fashioned dessert made with fresh blueberries! A quick and easy recipe that is absolutely delicious and perfect for the holidays.
Servings: 8
Calories: 228kcal
Equipment
- 9x9 baking dish
Ingredients
- 1 pint blueberries fresh
- 1 cup all-purpose flour
- 3/4 cup granulated sugar divided
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp unsalted butter melted
- 1/8 tsp lemon zest
- 1 cup milk
- 1 tsp vanilla extract
- Vanilla ice cream
Instructions
- Preheat oven to 375 degrees F and butter a 9x9 baking dish.
- Rinse the blueberries and discard any stems. Add about 1 tbsp of sugar to the blueberries along with 1/8 tsp lemon zest. Mix well.
- In a large bowl, mix the melted unsalted butter, vanilla extract, whole milk, and sugar until well combined. Add the flour, baking powder, and salt and mix until well combined. Don't over-mix.
- Pour the cake batter into the buttered baking dish and then top it off with the blueberries. Don't mix. Bake for 35-37 minutes. Let it cool for 3-5 minutes and enjoy with vanilla ice cream!
Notes
- I highly recommend using whole milk, avoid skim milk or low-fat milk.
- If your blueberries are super tart, add more sugar. Baking with fruits can be tricky because they don't always taste the same. Some blueberries may be sweeter than others. I used a total of 3/4 cups of granulated sugar for this recipe but feel free to use up to 1 cup.
- Want it extra sweet? Add some powdered sugar or white sparkling sugar on top!
- Serve warm with vanilla ice cream!
- Place any leftovers in an air-tight container and refrigerate for up to 3 days. To reheat, bake in a preheated oven at 375 degrees F. for 5-10 minutes.
Nutrition
Calories: 228kcal | Carbohydrates: 41g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 161mg | Potassium: 210mg | Fiber: 2g | Sugar: 26g | Vitamin A: 265IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg