Moist Blueberry Cobbler With Frozen Berries (Printer-friendly)

A luscious dessert featuring juicy frozen blueberries beneath a golden, moist biscuit topping. Perfect served warm with vanilla ice cream.

# What You'll Need:

→ Berry Filling

01 - 5 cups frozen blueberries, do not thaw
02 - 3/4 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 1/2 teaspoon ground cinnamon
06 - Pinch of salt

→ Cobbler Topping

07 - 1 1/2 cups all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, melted and slightly cooled
13 - 2/3 cup whole milk
14 - 1 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish with cooking spray or butter.
02 - In a large bowl, combine frozen blueberries, granulated sugar, cornstarch, lemon juice, ground cinnamon, and pinch of salt. Toss until berries are evenly coated. Spread mixture in prepared baking dish.
03 - In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
04 - Pour melted butter, milk, and vanilla extract into flour mixture. Stir until just combined; batter will be thick. Do not overmix.
05 - Drop spoonfuls of batter evenly over blueberry filling, covering most of surface while leaving small gaps for fruit to bubble through during baking.
06 - Bake for 40 to 45 minutes until topping is golden brown and cooked through, and berry filling is bubbling around edges.
07 - Let cobbler cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

# Expert Tips:

01 -
  • Frozen berries actually work better here since they release more juice while baking, creating those incredible bubbling pockets of fruit syrup
  • The topping stays ridiculously moist because melted butter gets folded right into the batter instead of cut in cold
  • You can throw this together in under 15 minutes while the oven preheats, making it perfect for unexpected dessert cravings
02 -
  • Do not thaw the blueberries before mixing them with the sugar and cornstarch or the filling will end up too thin
  • The batter will look very thick and almost doughlike, which is exactly right since it needs to hold its shape on top of the juicy fruit
  • Leaving gaps between the spoonfuls of topping is not just for looks, it allows steam to escape and creates those beautiful bubbling spots
03 -
  • Use a light-colored baking dish instead of dark metal, which can cause the bottom to brown too quickly before the topping is done
  • Letting the cobbler cool for those 15 minutes feels impossible but the filling sets up better and each serving holds its shape instead of running all over the plate

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