Moist Blueberry Cobbler With Frozen Berries (Printable Version)

Golden biscuit topping over juicy frozen blueberries for a warm, comforting dessert.

# What You 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 butter or cooking spray.
02 - In a large bowl, combine frozen blueberries, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Toss until berries are evenly coated. Spread mixture in the prepared baking dish.
03 - In a separate medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
04 - Pour melted butter, milk, and vanilla extract into the dry ingredients. Stir gently until just combined; the batter will be thick. Do not overmix.
05 - Drop spoonfuls of batter evenly over the blueberry filling, covering most of the surface while leaving small gaps for steam and fruit bubbles to escape during baking.
06 - Bake for 40 to 45 minutes until the topping is golden brown and cooked through, and the berry filling is bubbling around the edges.
07 - Let cool for at least 15 minutes to allow the filling to set. Serve warm with vanilla ice cream or whipped cream if desired.

# Expert Suggestions:

01 -
  • The cobbler topping stays incredibly moist thanks to melted butter instead of cold cut in pieces
  • Frozen berries mean you can make this comforting dessert any time of year without waiting for summer fruit
  • The golden crust absorbs all those spiced berry juices creating the perfect spoonful every time
02 -
  • Do not thaw the blueberries first because they will release too much liquid and make your cobbler soupy instead of perfectly thickened
  • The cobbler might look slightly underbaked when you first pull it out but it continues to cook as it cools and firms up beautifully
  • Sprinkling coarse sugar over the batter before baking creates a professional looking sparkle and a delightful crunch on top
03 -
  • Use a light colored baking dish instead of dark metal which can cause the bottom to cook too fast before the topping sets
  • If the top is browning too quickly before the berries are bubbling lay a piece of foil loosely over the dish

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