Moist Blueberry Cobbler Frozen Berries (Printable)
Juicy frozen blueberries under golden moist biscuit topping. Easy 55-minute dessert serves six, perfect warm with ice cream.
# What You'll Need:
→ Berry Filling
01 - 5 cups frozen blueberries, unthawed
02 - 3/4 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon fresh lemon juice
05 - 1/2 teaspoon ground cinnamon
06 - 1/8 teaspoon salt
→ Cobbler Topping
07 - 1 1/2 cups all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, melted and cooled
13 - 2/3 cup whole milk
14 - 1 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish with butter or cooking spray.
02 - In a large bowl, combine frozen blueberries, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Toss until berries are evenly coated. Pour mixture into the prepared baking dish and spread into an even layer.
03 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
04 - Add melted butter, whole milk, and vanilla extract to the flour mixture. Stir gently until just combined; the batter will be thick and slightly lumpy. Avoid overmixing.
05 - Drop spoonfuls of batter evenly over the blueberry filling, covering most of the surface. Leave small gaps between spoonfuls to allow the fruit mixture to bubble through during baking.
06 - Bake for 40 to 45 minutes until the topping is golden brown and set, and the berry filling is bubbling around the edges. The topping should feel firm when lightly touched.
07 - Let the cobbler cool for at least 15 minutes before serving to allow the filling to set slightly. Serve warm with vanilla ice cream or freshly whipped cream.
# Expert Suggestions:
01 -
- Frozen berries mean you can make this year round without waiting for summer
- The topping stays incredibly moist thanks to melted butter instead of cold
02 -
- Do not overmix the topping batter or it will become tough, a few streaks of flour are fine
- The filling continues to thicken as it cools, so do not judge it straight from the oven
03 -
- Use a glass baking dish so you can see when the fruit is bubbling underneath
- If the topping browns too quickly, tent loosely with foil