Moist Blueberry Cobbler With Frozen Berries (Printable)

Juicy frozen blueberries under a golden, moist biscuit topping. Perfect warm dessert with vanilla ice cream.

# What You'll Need:

→ Berry Filling

01 - 5 cups frozen blueberries, unthawed
02 - 3/4 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 1/2 teaspoon ground cinnamon
06 - Pinch of salt

→ Cobbler Topping

07 - 1 1/2 cups all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, melted and slightly cooled
13 - 2/3 cup whole milk
14 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat your oven to 375°F. Lightly grease a 9x9-inch baking dish with butter or cooking spray.
02 - In a large bowl, toss the frozen blueberries with granulated sugar, cornstarch, lemon juice, ground cinnamon, and a pinch of salt. Mix until the berries are evenly coated, then spread the mixture evenly in the prepared baking dish.
03 - In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
04 - Pour the melted butter, whole milk, and vanilla extract into the dry ingredients. Stir gently until just combined; the batter will be thick. Do not overmix as this can make the topping tough.
05 - Drop spoonfuls of the batter evenly over the blueberry mixture, covering most of the surface. Leave some small gaps for the fruit to bubble through during baking.
06 - Bake for 40 to 45 minutes, or until the topping is golden brown and cooked through, and the berry filling is bubbling vigorously around the edges.
07 - Allow the cobbler to cool for at least 15 minutes before serving. This allows the filling to set slightly. Serve warm with vanilla ice cream or whipped cream if desired.

# Expert Tips:

01 -
  • The frozen berries actually work better than fresh here because they release more juice while baking, creating those irresistible pockets of sweet syrup
  • The biscuit topping stays incredibly moist thanks to melted butter instead of cold butter cut in, plus it comes together in one bowl
  • Requires zero thawing and zero fancy techniques, just dump, stir, and bake while you do other things
02 -
  • Do not thaw the frozen berries first or you will end up with too much liquid and a soupy bottom layer
  • The center of the topping might still look slightly under baked when you pull it out, but it will finish cooking as it rests
  • If the top browns too quickly, tent loosely with foil for the last 10 minutes
03 -
  • Place a baking sheet on the rack below the cobbler to catch any drips if your fruit bubbles over
  • Let the cobbler sit for the full 15 minutes before serving, otherwise the filling will be too runny

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