Make this Blueberry Cobbler any time of the year by using frozen blueberries. You can use fresh blueberries when they are in season but why wait? I love taking this Blueberry Cobbler to our church socials. It feeds a lot of people and is a real crowd pleaser!
The crust to this cobbler is not your typical crust. It’s more like a sugar cookie. Make sure you serve some whipped cream or vanilla ice with this sweet satisfying dessert! Do you love blueberries as much as I do? I would love to hear your favorite way to eat blueberries. ♥
For tons of blueberry recipes follow my BLUEBERRY Pinterst board!
For the Blueberry Filling
- 6 cups fresh or frozen blueberries
- 1 cup granulated sugar
- 3 tablespoons water
For the Crust
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 3 tablespoons turbino sugar or granulated sugar
For the Blueberry Filling:
- Preheat oven to 350 degrees.
- Spray a 9x13-inch baking dish with non stick cooking spray.
- Add berries to the prepared baking dish.
- In a small sauce pan, bring sugar and water to a boil; cook and stir until sugar dissolves.
- Pour hot sugar mixture over berries in baking dish.
For the Crust:
- In a large mixing bowl cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla; beat until combined.
- In a small bowl combine the flour, baking powder and salt; add to creamed mixture and combine.
- Spread over berry mixture; sprinkle with sugar.
- Drizzle with melted butter and turbino or granulated sugar.
- Bake 40 to 45 minutes or until golden brown and bubbly.
- Serve warm with whipped cream or vanilla ice cream.
This recipe is from Lady Behind The Curtain
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