Description
This classic Blueberry Cobbler recipe features a tender, sweet batter topped with fresh blueberries and a sugary crust. Baked to golden perfection, it’s an easy and delightful dessert perfect for any occasion, combining the juicy burst of blueberries with a buttery, soft base.
Ingredients
Scale
For the Batter
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup milk (2% or higher)
- ½ cup (1 stick) salted butter, melted
- 1 teaspoon vanilla extract
For the Topping
- 2 cups fresh blueberries
- ¼ cup sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Spray a 9×9-inch square baking dish with nonstick cooking spray to prevent sticking, then set it aside.
- Mix the dry ingredients: In a medium bowl, combine 1 cup self-rising flour and 1 cup granulated sugar. Stir to mix thoroughly.
- Add wet ingredients: Pour in 1 cup milk, ½ cup melted salted butter, and 1 teaspoon vanilla extract to the flour-sugar mixture. Stir until the batter is smooth and well combined.
- Prepare the batter: Pour the batter evenly into the prepared baking dish, ensuring it is spread out flat.
- Add blueberries: Distribute the 2 cups of fresh blueberries evenly over the surface of the batter.
- Sprinkle sugar: Sprinkle the remaining ¼ cup sugar over the blueberries to add sweetness and create a slightly crunchy topping.
- Bake: Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour. Bake until the top is golden brown and a toothpick inserted into the center of the batter comes out clean.
- Cool and serve: Allow the cobbler to cool slightly before serving to let the flavors settle and avoid burning your mouth. Serve warm for best taste.
Notes
- You can substitute self-rising flour with all-purpose flour plus 1 ½ teaspoons baking powder and ½ teaspoon salt.
- For extra flavor, consider adding a pinch of cinnamon or lemon zest to the batter.
- If fresh blueberries are not available, frozen blueberries can be used; do not thaw before adding.
- To make it dairy-free, replace butter with a plant-based margarine and use almond or soy milk instead of regular milk.
- Store leftovers in the refrigerator and reheat before serving for a warm dessert experience.
