Old Fashion Blueberry Cobbler

This recipe is an easy old fashion blueberry cobbler just like grandma would make since it is her recipe. Just follow the simple step by step photo instructions, and you will have a wonderful sweet treat for company or family.

Editor's Note: Originally Published March 22, 2014. Updated with expanded explanation and updated photos.

When I do a recipe, I do a fair amount of research. Even if I have done it myself a hundred times, I research. I think it is the science training I have had.

There are many beautiful recipes for a blueberry cobbler out there, they were all a bit different but in many ways, the same. There were "Texas" cobblers with the berries going on top vs. the more traditional berries on the bottom.  But I know the recipe I was using.

I wanted a classic recipe that your grandmother might have made. It called for our old favorite cookbook, 1972 edition of Betty Crocker’s Cookbook. Yep, it had just what I wanted, and it came out great. Trivia time: 1972 was the year of the Delorean.

My Rating

A high 4 or low 5. As good as something this easy gets.

Pro Tips: Recipe Notes for Old Fashion Blueberry Cobbler

Cobblers, Crumbles, and Crisps – What is the difference?

Cobblers are easy; they have a biscuit or cake top. So here I have a sweet biscuit topping, so it is a cobbler.

Crumbles and crisps are frequently used interchangeably. But some feel that the differentiating factor is crisps have oats in the topping, and crumbles do not.

The Blueberries

Fresh or frozen, either will do. But you do need to access the sweetness of your berries.

Some blueberries are not as sweet as others. If you taste them and you wouldn't put them on your cereal without sugar, you need more sugar. The original recipe used 1/2 cup of sugar with the berries, you can add up to another 1/4 cup, if needed,

Other Changes from the 1972 recipe

I kick up the sugar in the topping a bit and use butter instead of the 1972 shortening.

Other Blueberry Recipes You May Enjoy

Oven Baked Blueberry Pancakes

Blueberry Cream Cheese Bars

Whole Wheat Blueberry Muffins

Blueberry Cream Cheese Coffee Cake

Preheat oven to 400 degrees.

In a medium saucepan combine 1/2 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 1/4 cup extra of sugar.

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

Pore into a 2 to 2 1/2 quart casserole dish.

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

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

Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!

Old Fashion Blueberry Cobbler

From Dan Mikesell AKA DrDan

This recipe is an easy old fashion blueberry cobbler just like grandma would make since it is her recipe. Just follow the simple step by step photo instructions, and you will have a wonderful sweet treat for company or family.

4.57 from 16 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings #/Adjust if desired 8 servings

Ingredients

US CustomaryConvert to Metric

Filling

• 1/2 cup sugar - or more per taste
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 4 cups blueberries - or other berries

Topping

• 1 cup AP flour
• 2 tablespoons sugar
• 1 1/2 teaspoon baking powder - aluminum-free
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/2 cup milk

Instructions

 

• Preheat oven to 400 degrees.
• In a medium saucepan combine 1/2 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 1/4 cup extra of sugar.
• Stir continuously over medium-high heat until the mixture boils and thickens then an additional minute.
• Pore into a 2 to 2 1/2 quart casserole dish.
• Make the topping by mix 1 cup AP flour, two tablespoons sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt. Mix well then "cut in" 3 tablespoons butter with a large fork. Mix until crumbly and then add 1/2 cup milk. Mix until combined but don't over mix.
• Put 6-8 large "dabs" of the dough on top of 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.

Recipe Notes

Pro Tips

1. Taste test the berries and add up to 1/4 cup more sugar if needed.
2. You can use fresh or frozen berries. You can substitute some other berries for part of the blueberries.
3. Use alunimum-free baking powder to avoid the metalic after-taste.
4. Good stored in the refigerater for 2-3 days. 
5. Great with ice cream.

 

Have More Questions?Make it Perfect First Time and Every Time. Don't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 228kcalCarbohydrates : 44gProtein : 3gFat : 5gSaturated Fat : 3gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 1gCholesterol : 12mgSodium : 227mgPotassium : 42mgFiber : 3gSugar : 27gVitamin A : 150IUCalcium : 80mgIron : 0.9mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Dessert

Cuisine :American