Description

A reliable Southern Blueberry Cobbler with a crispy, cookie-like topping that is perfect for meal prep. This recipe uses simple pantry staples and balances sweet berries with a tart, crunchy crust for a comforting lunch or dessert.

Ingredients

Scale

4 cups fresh or frozen blueberries
3/4 cup granulated sugar (divided)
1 tablespoon lemon juice
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (whole or 2%)
1/2 cup melted unsalted butter (divided)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×9 inch baking dish.
In a large bowl, combine blueberries, 3/4 cup sugar, lemon juice, cornstarch, and vanilla. Toss to coat and pour into the prepared dish.
In a medium bowl, whisk together flour, baking powder, salt, and 1/2 cup sugar.
In another bowl, whisk together milk and 1/2 cup melted butter until uniform.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Pour batter evenly over the blueberry mixture. Do not stir.
Drizzle the remaining 2 tablespoons of melted butter over the top of the batter.
Bake for 45-55 minutes until the top is golden brown and edges are bubbling. Tent with foil if browning too quickly.
Let cool for at least 15 minutes before serving to allow filling to set.

Notes

If using frozen blueberries, do not thaw them first to prevent excess liquid. For a gluten-free version, swap flour for a 1:1 gluten-free blend. For dairy-free, use plant-based butter and milk. Let cool completely before storing to maintain topping crispiness.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/8 of the cobbler
Calories: 250
Sugar: 28
Sodium: 180
Fat: 10
Saturated Fat: 6
Carbohydrates: 40
Fiber: 3
Protein: 5

Keywords: blueberry cobbler, meal prep lunch, southern dessert, crispy topping, easy baking, gluten-free option, dairy-free option