Old Fashioned Blueberry Cobbler

This recipe is adapted from the 1972 edition of Betty Crocker's Cookbook. I wanted to say true to the recipe with only a few adjustments to the topping, clarifications, and instructions to make a small batch recipe that is more "for two" friendly.

👨‍🍳How to Make Old Fashioned Blueberry Cobbler

1. Combine sugar, cornstarch, lemon juice, and blueberries in a medium saucepan. Stir continuously over medium-high heat until the mixture boils and thickens, then an additional minute.
2. Pour into a 9X13 cake pan or a 2 ½ quart casserole dish.
3. Mix the topping of flour, sugar, baking powder, and salt. Mix well, then "cut in" butter with a large fork. Mix until crumbly, and then mix in milk.
4. Put 6-8 large "dabs" of the dough on the berry mixture.
5. Bake until the top is golden brown—about 25 minutes.

This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

✔️Tips to get it right every time

• Frozen or fresh blueberries will both work. But be aware that both fresh and frozen berries should be rinsed and picked over. Many frozen berries are frozen without rinsing.
• You do need to access the sweetness of your berries. Some blueberries are not as sweet as others. If you taste them and if you wouldn't put them on your cereal without sugar, you need more sugar.
• The original recipe used ½ cup of sugar with the berries; add up to another ¼ cup if needed.
• The original recipe did not specify pan size, which usually means a 9X13 cake pan size. But this is an "if it fits, it cooks" recipe, so the baking dish can vary.
• The filling will bubble some and may spatter, so use a baking dish with higher sides or place a baking sheet on a lower rack to catch any splatter.
• The suggested topping is slightly modified from the original recipe, with butter replacing shortening and a touch more sugar.
• The ratio of liquid to dry is a bit higher than for things like biscuits or shortbread to make it light and fluffy and allow it to level out during baking.

Blueberry Recipes

Check out some easy blueberry recipes, like Blueberry Crumble Pie, Baked Blueberry Pancakes, Blueberry Cream Cheese Bars, Whole Wheat Blueberry Muffins, and Blueberry Cream Cheese Coffee Cake.

⬇️How to make this a "for two" friendly recipe

A full recipe of 8 servings will cook in a 9X13 cake pan or a 2 ½ quart casserole (thicker). Making a half-size cobbler will be 4 serving and more cooking "for two" friendly.

1. Use the recipe card and adjust the servings from 8 to 4.
2. Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
3. The half recipe will fit in an 8 or 9 inch diameter round baking pan or a 6X9 inch casserole.
4. Cook time will decrease a little. Cook until the topping is golden brown and the filling is bubbling.

How to store leftover blueberry cobbler

This cobbler can be stored in the refrigerator for up to 5 days but is better if used within three days.

You can freeze the cobbler after cooking and allow it to cool. Cover it tightly for up to one month, but the topping will deteriorate.

Reheat in the microwave briefly or cover in a medium oven for 15-20 minutes.

FAQs

Preheat oven to 400°.

In a medium saucepan, combine ½ cup sugar, one tablespoon cornstarch, one teaspoon lemon juice, and 4 cups blueberries. Other berries could be added. Also, check the sweetness of your berries—they can vary a lot. You may need up to ¼ cup of extra sugar.

Stir continuously over medium-high heat until the mixture boils and thickens, then an additional minute.

Pour into a 9 by 13 cake pan or a 2 ½ quart casserole dish.

Make the topping by mixing 1 cup AP flour, 2 tablespoons sugar, 1 ½ teaspoon baking powder, and ½ teaspoon salt. Mix well, then "cut in" 3 tablespoons of butter with a large fork or a pastry cutter. Mix until crumbly, and then add ½ cup milk. Mix until combined but don't over-mix.

Put 6-8 large "dabs" of the dough on the berry mixture.

Bake until the top is golden brown—about 25 minutes. Allow to sit for a few minutes to set and serve hot.