Lightly grease a 9×9-inch or 2-quart baking dish (like the one in your photo).
Make the blueberry filling:
In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, vanilla, and cinnamon until evenly coated.
Pour into the prepared baking dish and spread evenly.
Make the cobbler topping:
In a separate bowl, whisk together flour, sugar, baking powder, and salt.
Cut in cold butter using a pastry cutter, fork, or your fingers until mixture resembles coarse crumbs.
Stir in milk and vanilla until just combined — don’t overmix; it should be thick and slightly lumpy.
Assemble:
Drop spoonfuls of the batter evenly over the blueberry filling. Don’t worry about covering every inch — rustic is perfect!
Sprinkle lightly with coarse sugar for extra crunch and sparkle.
Bake:
Bake for 40–45 minutes, until the topping is golden brown and the blueberry filling is bubbly around the edges.
If the top browns too quickly, tent loosely with foil.
Cool & serve:
Let cool for 10–15 minutes before serving (the filling will thicken as it cools).
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
💡 Tips:
Frozen berries? No need to thaw — just increase baking time by 5–10 minutes.
Want more sauce? Add 1–2 tbsp water or orange juice to the filling.
Gluten-free? Use a 1:1 gluten-free flour blend for the topping.
Make it ahead: Assemble and refrigerate unbaked for up to 24 hours — bake straight from fridge, adding 5–10 minutes to baking time.
This blueberry cobbler is pure comfort food — sweet, tart, and perfectly balanced with buttery pastry. It’s ideal for summer gatherings, potlucks, or cozy nights in. 🫐🥧
Let me know if you’d like a version with blackberries, peaches, or a streusel topping instead!
