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Easy Fresh Blueberry Cobbler

Easy Fresh Blueberry Cobbler


"Easy recipe for all fresh fruit. Makes deep 8x8-inch pan. Great warm with vanilla ice cream and a cup of coffee! Use any fresh fruit, or use 2 cans of canned fruit. With pineapple, throw in some cherries and toss with brown sugar instead of white sugar. With peaches, use almond flavoring."
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50 m servings 320 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine blueberries, 1/2 cup sugar, and lemon juice in a saucepan with enough water to just cover; bring to a boil. Cook, stirring occasionally, over medium-high heat until the berries pop and the sugar is dissolved completely, 3 to 5 minutes. Stir cornstarch into 1/4 cup cold water; stir into blueberry mixture. Continue cooking blueberries until the mixture thickens slightly, about 5 minutes more. (Mixture will thicken as it cools.)
  3. Whisk milk, flour, 1 cup sugar, egg, and vanilla extract together in a bowl until smooth.
  4. Swirl melted butter in the bottom of an 8-inch square deep baking dish to coat. Pour batter over the butter. Sprinkle cinnamon over the batter; top with the berries mixture.
  5. Bake in preheated oven until the batter is no longer wet, about 30 minutes. Sprinkle coarse sugar over the cobbler. Cool 15 minutes before serving.

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Read all reviews 4
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I adjusted the batter so it wouldn't be doughy and it wasn't but I was never able to get the berry mixture to thicken, there was no serving this warm unless you wanted blueberry syrup for your i...

I hate to disagree with the other reviews but I loved this recipe. It was easy to assemble, quickly cooked and delicious. I added a bit more corn starch than was called for which gave the berr...

Mine has been in the oven for 1-1/2 hours and STILL is not solid.

I did not care for this recipe.The dough was spongy, did not rise, and had barely any flavor.

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