Old Fashioned Blueberry Cobbler
My great-grandma’s cobbler recipe is my go-to any time I get my hands on some freshly picked fruit. For this iteration, I made this dish of old fashioned blueberry cobbler with blueberries we picked at a local farm. And let me tell you, there is nothing better. Warm cobbler served up with a dollop of freshly made whipped cream or a scoop of cool vanilla ice-cream has got to be one of the most nostalgic and comforting desserts ever.
Support Local
While you may use frozen fruit for this cobbler, my favorite fruit will always be freshly picked. Growing up my aunts lived on a dirt road lined with blackberry bushes and I can’t count how many times we were tasked with picking a bucket of blackberries to use in this recipe. There’s just something almost magical about sun-ripened berries straight from the source.
While I now live over 2,000 miles away from home and no longer have access to those roadside berries, I still prefer to make this cobbler recipe with fruit I’ve picked myself.
The Best Fruit for Old Fashioned Blueberry Cobbler - Moorhead's Blueberry Farm
We are fortunate enough to live near Texas’s very first blueberry farm, Moorhead’s Blueberry Farm. Just a short drive and we have our pick of over 20 varieties of blueberries on 17 acres. It is family owned and operated and they honestly could not be nicer.
Moorehead’s is a local gem that should not be missed if you live in the greater Houston area. We were encouraged to test out the blueberries to ensure
we were getting the sweetest ones. This isn’t a problem because no pesticides or chemicals are used in the growing process. Fruit is priced at $3.50/lb and they only accept cash or check.
If you are not in the area, I encourage you to look for a pick-your-own farm near you. Visit U-Pick Farm Locator to find your local location. Support your local producers and keep the tradition of u-pick produce alive.
Recipe Notes
Like I mentioned above, you may use any fruit you’d like for this. I have routinely made this with blackberries, peaches, and even loquats and each is equally as delicious. If you can’t get your hands on fresh fruit, frozen fruit may be used and it will still be delicious.
When macerating your blueberries, you may notice that simply pouring sugar over them doesn’t draw out the juices as it does with a more thinly skinned fruit. A bit of lemon juice can be added to assist in the process, but I simply gently pressed my blueberries to burst the skin, without mashing them completely. The texture of berries you want is a matter of taste.
This recipe can easily be doubled and baked in a 9×13 pan if you want a larger serving. I have even doubled the recipe and baked in the same sized dish for a thicker, more substantial cobbler. You’ll find it’s really hard to mess this recipe up.
Old-Fashioned Blueberry Cobbler
Ingredients
- ¼ cup softened butter
- ½ cup sugar
- 1 cup flour
- ¼ tsp. salt
- 2 tsp. baking powder
- ½ cup milk
- 2 cups blueberries (or other fruit)
- 2 Tbsp. sugar (for macerating fruit)
Instructions
- Sprinkle 2 Tbsp. of sugar over your fruit, stir to coat, and let sit on the counter, covered, until fruit releases its juices. (about 2 hours)
- Preheat your oven to 375°.
- Grease an 8x8 or 9x9 pan.
- Cream together softened butter and sugar.
- Sift together flour, salt, and baking powder and add to creamed sugar and butter. Beat until incorporated.
- Stream in milk and beat until smooth.
- Evenly spread the batter in the prepared pan.
- With a slotted spoon, remove fruit from juices and distribute over the top of the batter, being careful it does not touch the sides of the pan. Pour one cup of the fruit juices over the top of the prepared cobbler.
- Bake for 45-50 minutes until golden around the edges.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Video
2 thoughts on “Old Fashioned Blueberry Cobbler – Full Recipe and Video”
I followed the directions exactly and this came out perfect! My husband normally doesn’t like cobbler, but he loved this one. It isn’t as “soupy” as the ones he is used to. This recipe is definitely going in the rotation. I love that it uses ingredients that I always have on hand. My fruit took about 3 hours to macerate, but I was using cold blueberries from the store. I probably should have “coaxed” them a little earlier in the process thanA I did. We can’t wait to try it with other fruits.
I love to hear it, Amy! Thank you for sharing.