For the dish
- 1/2 cup butter
For the filling
- 2 pounds blueberries fresh or frozen (no need to defrost)
- 1/2 cup sugar
- 1.5 tablespoons cornstarch
- 1/4 cup water leave out if using frozen berries!
- juice of 1/2 lemon
For the topping
- 2 cups white flour
- 1 cup sugar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 cups buttermilk
- Prep: Preheat the oven to 350F. Place the butter in a deep-dish 7×11 baking dish (if you don’t have a deep dish one, use a 9×13 pan instead). Place in the oven to melt (take out as soon as the butter has melted, don’t let its splatter up and burn!).
- Prepare berries: Combine berries, 1/2 cup sugar, cornstarch water (if using, ONLY with fresh berries) and lemon juice in a saucepan. Bring to a boil. Check for sugar, then pour over the melted butter.
- Prepare topping: Combine flour, 1 cup sugar, baking soda, salt and ground cinnamon in a medium mixing bowl. Add buttermilk and whisk until smooth. Pour over berries. Do not stir!
- Bake: Bake for 40-45 minutes, or until golden brown.
Cooking the blueberries
I know, a lot of cobbler recipes use the berries raw in the filling. And while that’s easier to prep, I definitely prefer pre-cooking the filling here (it only takes a couple of minutes!).
With the cake-like topping, it’s necessary to bring the berries to a boil with some cornstarch and sugar before adding them to the baking dish.
That way you also know if you added enough sugar (as it can be hard to judge how sweet berries are before cooking them).
Using frozen berries
This works perfectly fine! To counteract the extra liquid from the frozen berries, you’ll need to add less liquid to the filling – there are instructions in the recipe below.
If you have homegrown and home-frozen blueberries and see a lot of ice crystals/small blocks among the berries, you should also add an extra spoonful of cornstarch.
Troubleshooting the filling
If your filling doesn’t thicken after bubbling up on the stove, you will need to add a little extra cornstarch.
Simply whisk 1 teaspoon of cornstarch into 1-2 tablespoons cold water, then stir the slurry into the blueberry filling and bring it to a boil again until thickened.
Cobblers and crisps are the most requested dessert around here. My kids even bake cobbler in their play kitchen – we had kiwi and watermelon cobbler today 🙈😂
I usually make cobbler with a biscuit topping (Buttermilk Biscuit Strawberry Cobbler! Cherry Cobbler! Peach Cobbler! ahem), but my husband has been a huge fan of cake-like cobblers ever since I made him a Peach Cobbler in the Crockpot.
He says it reminds him of a cake his late grandma used to make, so I whip this up when I want to be extra nice to him 😉 I don’t know if this is a more old school and traditional way to make cobbler, but I don’t even care that much about technicalities. It’s a nice change from our usual biscuit topped fruit desserts!