Go Back
+ servings

Blueberry Cobbler

Blueberry Cobbler -  The glorious flavors of blueberry and lemon can indeed be enjoyed in the fall and winter as a warm blueberry cobbler with creamy melting ice cream as well as the Spring and Summer.
Course Dessert
Cuisine American
Keyword #blueberry, #dessert, bluerry cobbler, cobbler
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9
Author Mary Malone


  • 3 1/2 cups frozen blueberries
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 1 cup all purpose flour
  • 3/4 cup turbinado sugar or regular sugar divided
  • 1 teaspoon baking powder
  • 1/4 Teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons butter melted
  • 3/4 cup boiling water


  • Spread 3 1/2 cups frozen blueberries in an ungreased 8 or 9 inch baking pan.
  • Sprinkle the blueberries with cornstarch, then drizzle the lemon juice over top. Set aside.
  • In a medium bowl, combine the flour,1/2 cup of turbinado or regular sugar,baking powder and salt. Stir to combine. Add the milk and butter. Stir till just combined. Dough will be lumpy, not smooth.
  • Drop mounds of dough on top of the blueberries, I was able to get 9 nice mounds.
  • Pour the boiling water over dough and blueberries. Sprinkle the remaining 1/4 cup sugar over the dough and blueberries. Bake at 350 degrees until biscuits are golden brown and blueberries are bubbly, 45 - 50 minutes. It took 50 minutes in my oven. Serve warm or room temperature with vanilla ice cream.