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
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.
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Old Fashion Blueberry Cobbler
Ingredients
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
- Taste test the berries and add up to 1/4 cup more sugar if needed.
- You can use fresh or frozen berries. You can substitute some other berries for part of the blueberries.
- Use alunimum-free baking powder to avoid the metalic after-taste.
- Good stored in the refigerater for 2-3 days.
- Great with ice cream.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Ginni
May 4, 2019 at 10:53 pmExcellent recipe.i used cream in place of milk . A perfect 5 ! Thank you 😊
Lane
June 27, 2018 at 3:16 pmI have the same 1972 Betty Crocker cookbook that you do! It belonged to my mother who handed it down to me. My favorite recipe that she made from this cook book was chicken fricassee with dumplings! I’m glad to know that the blueberry cobbler is worth making!
DrDan
June 27, 2018 at 3:52 pmAlmost everything in that cookbook is good. I have hit a few bummers.
Thanks for the note.
Dan
Claire Mallard
June 24, 2018 at 10:45 amCan you make a blueberry cobbler with no milk I don’t have any milk
DrDan
June 24, 2018 at 11:30 amHi Claire,
I don’t think it will work well without milk or a milk substitute like soy or almond milk. I always keep dry milk for times like this.
Dan
Al
March 25, 2014 at 9:10 pmHi Dr. Dan,
the frozen berries and only few other ingredients give the possibility to prepare this cobbler dessert spontaneous.
I like it. Delicious!
Just have your BBQ section opened in another window and the Beef Brisket Sandwich is displayed. Mouth-watering. :-)
Scrolling through your blog definitely makes me hungry – to me a clear indicator that you are doing a great job with your blog.
Thank you.
Greetings from Germany
Al
DrDan
March 26, 2014 at 11:51 amYep, stuff I always have on hand.
Thanks for the note.
DrDan
Note to readers: Al’s blog is Bobbini’s Kitchen
Chris
March 25, 2014 at 2:31 pmGreat looking cobbler, Dan. For a moment I was questioning if Deloreans came out in 1972 because I had them pegged for early 80’s. Then I got your reference that you were making,
We love making cobblers in our Dutch Oven with a very simple recipe not much different than yours. We change out the fruits that we use but mixed berry is my preferred favorite.
DrDan
March 26, 2014 at 12:12 pmThe Delorean reference was maybe a little old for most. A friend had one in med school in 1973.
Cobblers should be the lazy man’s pie and this fits for me. Any fruit should do.
Thanks for the comment
DrDan
Note to readers: Check out Chris’s blog Nibble Me This
pat
March 24, 2014 at 4:48 amI am going to make this tonight. But what is AP flour? Is it a brand or a special kind? I live in Canada and have just regular flour on hand.
Thanks, this looks so good and I have everything on hand if regular flour is ok.
DrDan
March 24, 2014 at 6:36 amAP flour is all-purpose flour which is regular white flour.