Moist Blueberry Cobbler With Frozen Berries (Print Version)
Luscious frozen blueberries beneath golden moist biscuit topping, served warm with vanilla ice cream.
# 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
# Directions:
01 - Preheat oven to 375°F and lightly grease a 9x9-inch baking dish with butter or cooking spray.
02 - In a large bowl, combine frozen blueberries, sugar, cornstarch, lemon juice, cinnamon, and pinch of salt. Toss until berries are evenly coated.
03 - Spread the blueberry mixture evenly in the prepared baking dish.
04 - In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
05 - Pour melted butter, milk, and vanilla extract into the dry ingredients. Stir until just combined—the batter will be thick and slightly lumpy. Do not overmix.
06 - Drop spoonfuls of batter evenly over the blueberry filling, covering most of the surface while leaving small gaps for steam to escape and fruit to bubble through.
07 - Bake for 40 to 45 minutes until the topping is golden brown and set, and the berry filling is bubbling around the edges.
08 - Let the cobbler rest for at least 15 minutes to allow the filling to set. Serve warm with vanilla ice cream or whipped cream if desired.
# Insider Tips:
01 -
- Frozen berries actually work better here because they release more juices as they bake, creating those incredible bubbling pockets of fruit syrup
- The biscuit topping stays incredibly moist thanks to melted butter instead of the usual cold butter method
02 -
- The first time I made this, I thawed the berries thinking it would help. Wrong. They turned to mush and the filling never thickened properly. Frozen is non-negotiable
- If your berries seem especially sweet (taste one frozen), reduce the sugar to 1/2 cup. If they're tart, bump it to 1 cup. Trust your palate
03 -
- Place a baking sheet on the rack below your cobbler to catch any overflow. I learned this lesson the hard way with a smoking oven and blueberry cement on the bottom
- The center might look slightly underbaked when you pull it out. That's okay. It continues cooking as it cools and that's what keeps it moist