Blueberry Cobbler Recipe

Dessert may not be the most important meal of the day, but there's no doubt that it's the sweetest meal of the day. We don't know about you, but we always crave something sweet after dinner, and when it comes to desserts, this blueberry cobbler is a great choice. This recipe yields 6-8 servings, and the combination of the crust and warm blueberries is absolute perfection. Add a scoop of ice cream on top, and it's one of the best desserts you can make.

Recipe developer Jennine Bryant of The Marshside Pantry came up with this recipe that will undoubtedly please your senses. "When this blueberry cobbler was baking in the oven I was absolutely salivating; the smell is heavenly! It tastes just as good as it smells and it's such a simple dessert to throw together, it really is an all-round winner," Bryant raves. "I know they say you should bake fresh bread when selling your house to make it smell inviting, but I vote to bake this, instead!" 

She also raves about how blueberries are the perfect choice as a dessert filling during the hot summer months. "Fresh blueberries are so fragrant with the perfect balance of tartness and sweetness," Bryant notes. "There are so many different great fruit combinations for a cobbler, but I think it's always best to look at which fruits are at the height of their season, that way the produce will be at it's best." 

Like any other recipe, you must make a shopping list and go to the store. Pick up butter, fresh blueberries, granulated sugar, plain flour, a lemon, cardamom pods, baking powder, salt, buttermilk, vanilla extract, and almond extract. The recipe also includes one optional ingredient — vanilla ice cream.

Preheat your oven to 350 F, then grease a 9x13-inch pan with 1 teaspoon butter.

Next, add the blueberries, 2 tablespoons granulated sugar, 2 tablespoons plain flour, the lemon juice, and the cardamom pods to the pan. "The secret ingredient in this blueberry cobbler recipe is the addition of cardamom pods," Bryant shares. "The cardamom gives the fruit layer a wonderful herbal, warming citrus kick, and it pairs beautifully with the blueberries, as well as the vanilla and almond flavors in the cobbler topping." 

Using a wooden spoon, gently stir the ingredients together to combine. 

Take out a clean bowl and begin adding your dry ingredients. This includes 1⅓ cups plain flour, ⅓ cup granulated sugar, 1¾ teaspoons baking powder, and ¼ teaspoon salt. Use a whisk to mix everything together until well-combined.

If your fingers are warm, be sure to run them under cold water for 30 seconds. Then, add ½ cup cold, diced butter to the flour mixture. Use your hands to combine the butter with the dry ingredients until it resembles wet sand.

Make a well in the center of the bowl and add the buttermilk, vanilla extract, and almond extract. Continue mixing everything together until a wet dough forms. Be sure you don't overmix the dough as this will activate the gluten.

Gently dollop the dough on top of the blueberries in the pan. Make sure to cover the entire blueberry layer. Then, sprinkle the remaining tablespoon granulated sugar on top of the pan before you pop it in the oven.

Bake the cobbler for 1 hour. When complete, the top should be golden brown, and the fruit should be bubbling.

Once you take the cobbler out of the oven, let it cool for about 15 minutes before serving. Bryant provides a few great serving suggestions that will make this cobbler even better. "This blueberry cobbler is a great dessert for a simple week night pudding, a casual dinner party, or even a pot luck dinner dish. It is best served fresh and warm, when the cobbler top is perfectly crusted and the blueberries are warm and juicy," Bryant says. "It doesn't need much to accompany it, but a scoop of ice cream or whipped cream goes perfectly. For those with less of a sweet tooth, a scoop of cream fraiche goes really nicely as well." 

Be sure to store any leftovers in an airtight container in the fridge. They will last about 2-3 days. Bryant says they are "best consumed reheated either in the oven or in a microwave."