Easy Blueberry Cobbler Recipe - Allrecipes.com
Easy Blueberry Cobbler Recipe
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Easy Blueberry Cobbler

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"This is the recipe my Grandma used to make her blueberry cobbler. Hope you enjoy it as much as I do. Serve with ice cream!"

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Ingredients Edit and Save

Original recipe makes 1 8-inch cobbler Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 5 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Place butter in an 8-inch square baking dish.
  2. Melt butter in the preheating oven, about 5 minutes. Remove from oven.
  3. Mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter. Scatter blueberries over batter.
  4. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2012

This was wonderful, and SO easy. I made just a couple of changes. I used probably 7 TB of butter instead of the 8 called for. I also substituted all-purpose flour plus 1.5 tsp baking powder plus 0.5 tsp salt since I didn't have self-rising flour. I also added some cinnamon and vanilla to the batter. It was excellent, with a perfect texture and just the right sweetness. It took right about 1 hour in my oven, though I never got a "clean" toothpick out of the center since it was always covered with blueberry juice. Perfect! Thanks so much.

Most Helpful Critical Review
Nov 07, 2012

I did not care for this recipe. Too much butter, and just really unappealing.

Jul 16, 2012

Very easy to make and very yummy! One thing I would change is the amount of butter. Next time instead of 1/2 c of butter (one stick) I will use about 3/4 stick to see how it turns out. Some of the butter was remaining in the dish and didn't get absorbed into the cobbler, so that tells me it doesn't need that much. I used about 5-6 cups of berries too to use them up and it turned out just fine. I am sure you could use any kind of berries and it would be great - or a variety of them at once!

Aug 17, 2012

This was pretty good but as other reviewers have said it has too much butter! If I make this again I would probably cut the butter in half.

Mar 05, 2013

Okay ...I said that I would let you know. Tons of butter ... BUT ... this is something that is eaten on rare occasions (at least I would) ... but I must say ... this is a w o n d e r f u l recipe ... and I give it five stars ... but only for guests or on occasion. As I stated previously, I used blueberries, one apple and a couple handfuls of raisins (soaked in rum) ... I didn't have enough blueberries ... it turned out SO FAB I CAN'T TELL YOU. Next time I will try peaches or apricots or whatever is handy and in season at the time ... juicy fruits are better. Yum recipe to be used over and over and over again because of its easiness and its versatility and it's yummyness. I totally recommend trying this recipe as stated with a changeover in fruits if you like. I won't cut down on the butter ... but I won't make it often with this amount of butter. I used a soufflet type dish ... one of those round white sizeable ones. GO FOR IT!!!

May 26, 2013

I used the whole stick of butter. Same recipe my Mom used to make except we use either cherry, peach or blueberry canned pie filling.....VERY easy and reminds me of my childhood! yummy!

Aug 21, 2013

After reading reviews I decided to make it a little different. First I was using fresh picked blueberries from here in Alaska. So I added about 4 tsp more sugar because some were a little unripe. I also added 2 tsp of flour so help absorb any excess liquids. I didn't have self rising flour so I followed the 1.5 tsp baking powder and .5 tsp salt directions someone else suggested. I also added 2 tsp cinnamon and .5 tsp nutmeg. I baked it convection as well. However it still took me 60 min to bake it. I think it was due to the excess moisture from the fresh berries and washing them. I feel like it could have used more sugar, but otherwise it was pretty good.

Jun 03, 2015

I make this all the time with various fruits, and in a 9 x 13 pan. I usually cut down on the sugar a bit though. It's such an easy recipe to remember and I love that. One stick, one cup, one cup, one cup.... If you use the 9 x 13 pan only bake it for 35-40 minutes.


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  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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