A delicious Blueberry Cobbler with one secret ingredient to make it the best you’ve ever had! This cobbler can also be made year round utilizing fresh or frozen berries.
Blueberry Cobbler Recipe
Living in Oregon, it isn’t summer unless heaps of blueberries are involved. This means spending at least a few Saturdays at U-pick farms.
The best blueberry cobblers are juicy and sweet, guaranteed to stain your teeth a little, and require the biggest scoop of vanilla ice cream with every serving.
This cobbler a little secret that makes it the “blueberriest” of cobblers — and it’s not because extra blueberries were added to the batter.
Blueberry Cobbler Secret Ingredient
There are so many blueberry cobbler recipes out here in recipe land, but I have found that adding a pinch of ground coriander to the blueberry filling changes the taste of this cobbler immensely.
Coriander’s citrus notes and bright flavor really enhances the taste of the blueberries. The fruit seems sweeter and, really, the best version of itself. You do not taste the coriander in this dessert, but you will taste a jam-packed blueberry flavor, which is exactly what you want!
Ingredients for Blueberry Cobbler
Loads of blueberries are obviously key for this recipe, whether they are freshly picked or frozen. Either way, when combined with maple syrup, fresh lemon juice, coriander and vanilla, a delicious fruit slurry is concocted and becomes the base for your cobbler.
The crust has your usual suspects, such as butter, sugar, egg, flour and milk to name a few of the ingredients, that create the beautiful, golden top of this cobbler dessert.
Most likely you already have all of the ingredients in your pantry and refrigerator to complete this recipe.
How To Make Blueberry Cobbler
Blueberry cobbler is baked in the oven until the top is golden brown and the berry mixture is bubbly.
The blueberry mixture is put together in a mixing bowl and does not require any cooking on the stovetop as many recipes for cobbler do.
A stand or hand-held mixer is required to combine the butter, sugar, egg, flour and other ingredients. The milk is stirred in at the end.
The batter is dolloped over the blueberry mixture in an 8 x 8 pan and baked according to recipe directions.
Serve warm with vanilla ice cream.
GET THE FULL (PRINTABLE) RECIPE FOR BLUEBERRY COBBLER BELOW. ENJOY!
Keep this blueberry cobbler loosely covered at room temperature for up to three days.
Freezing Blueberry Cobbler
Cool the cobbler completely and cover tightly with a layer of plastic wrap and a layer of aluminum foil. Freeze for up to three months.
To reheat frozen cobbler, warm in a 350 degree F oven until warmed through and bubbly.
What Other Variations of Cobbler Can I Make?
You can use almost any kind of fruit you prefer in this cobbler recipe, but I find it’s best to keep it simple with one fruit or mix and match for a unique flavor.
- Peach + Blueberry
- Cherry + Strawberry
- Pecan Pie Cobbler
Other Blueberry Recipes You Might Enjoy
- Loaded Blueberry Coffee Cake
- Blueberry Cream Cheese Squares
- Blueberry Pudding Tart
- Blueberry-Bacon Barbecue Sauce
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Blueberry Cobbler (secret ingredient) + VIDEO
- 4 cups (665 g) fresh or frozen blueberries
- 2 tbsps (30 ml) pure maple syrup
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) pure vanilla extract
- 1/4 tsp ground coriander
- 6 tbsps (90 g) unsalted butter, room temperature
- 1/2 cup (117 g) granulated sugar
- 1/4 tsp fine sea salt
- 1 large egg
- 1 cup (130 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup (125 ml) whole milk
- ice cream or whipped cream for topping, optional
- Preheat oven to 350° F.
- In a medium-sized mixing bowl stir together blueberries, maple syrup, lemon juice, vanilla extract and coriander. Pour mixture into the bottom of an 8x8 inch baking dish. Set aside.4 cups (665 g) fresh or frozen blueberries, 2 tbsps (30 ml) pure maple syrup, 1 tbsp (15 ml) fresh lemon juice, 1 tsp (5 ml) pure vanilla extract, 1/4 tsp ground coriander
- In a large mixing bowl, add softened butter, granulated sugar and sea salt. Use a mixer to beat until light and fluffy. Mix in the egg until well-combined.6 tbsps (90 g) unsalted butter, room temperature, 1/2 cup (117 g) granulated sugar, 1/4 tsp fine sea salt, 1 large egg
- Beat in flour, baking powder and cinnamon until just combined. Use a wooden spoon to stir in the milk until the mixture is smooth.1 cup (130 g) all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 cup (125 ml) whole milk
- Drop spoonfuls of the mixture on top of the blueberry mixture and spread out to cover most (but not all) of the berry mixture.
- Bake for 45-60 minutes (baking will take longer when using frozen berries), or until the top is golden brown and the berry mixture is bubbly.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.ice cream or whipped cream for topping, optional
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